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Tuesday, August 23, 2011

Cinnamon Rolls-Part deux.

    I would love to tell you I have been in a cinnamon roll haze since my last post. They are that amazing.
But no,I've been canning my tookus off and had some pretty great canning adventures to tell you about.I found a wonderful friend who has a pressure canner and knows how to use it. What does that mean to me? I have a vegetable soup packed with summer tomatoes,corn,lima beans, carrots,celery, potatoes and all kinds of savory seasonings! Vegetable soup is a pressure canner recipe and well...needless to say I was beyond thrilled to have five whole quarts of soup to enjoy this winter.

    My second canning adventure was a request from a dear friend's mom. My friend's mom asked me to make pickled watermelon rinds. Pickled what?!?! Ok so here goes nothing,I bought a 50-lb watermelon,bribed my husband to help me and by sunday nite we had  one quart and eight pints of pickled watermelon rind. I cooked them down in a white vinegar/sugar mixture steeped with vanilla bean,a green cardamon pod,a star anise and a little ground allspice.It smelled amazing and I just know (fingers crossed) my friend's mom will love every bite.

    Now back to the cinnamon rolls! It's assembly time folks and good heavens it was early.Let's go!

  It's early,real early.It's 7:00am early AND if it weren't for sheer will and our out-of-town guests I probably would have slept in and made these later in the afternoon. Cheerios for all!  I kid,I kid.
    So take out the large mixing bowl full of dough from the fridge.Cut half of it out of the mixing bowl and roll it out on your prepped countertop space. THIS RECIPE TAKES SOME SPACE,so think ahead of time and  make the space for it. It will pay off.
  Roll the dough on a floured workspace to 30 inches in length.
The rolled dough should be about 10 inches in width.
After you have reached the required measurements,brush the dough with melted butter.Sprinkle half of your cinnamon and 1 cup of sugar all over the melted butter.Use your fingers to smooth everything around evenly.It doesn't have to be perfect,but you don't want some fairly even coverage to ensure all the cinnamony,buttery,sugary goodness in each heavenly cinnamon roll. Duh-vine. Sent from the heavens I tell ya.
  Now start from the edge that is farthest away from you. GENTLY roll the dough tightly towards you. Using both hands work slowly and be careful to keep the roll tight.
Ta-da! Major sense of accomplishment at this point. People you are halfway there.Time to slice up those delicious rolls.
     After you have sliced the rolls,place them in a pie plate of even aluminum pie plate will work just fine.Finish up slicing the rest of the log. Each log ( I couldn't think of a better word.) will make about 20-25 rolls depending on how big you slice them.In other words you will make lots of friends with these rolls,should you choose to be sweet and give them away.
  After you have sliced up one log of cinnamon roll heaven,repeat the same steps with the other half of your dough.Once I got my rhythm down,the second half of dough moved pretty smoothly.

   Set the rolls aside to rise one last time.cover the pie plates with a clean hand towel and let rolls rise for at least 20 minutes.
  While the dough rises and the oven is a preheating  to 375 degrees,gather together your icing ingredients: powdered sugar,kosher salt,melted butter,whole milk and cold black coffee.Oh and the extract,Pioneer Woman says to use maple flavoring in the icing.Let me tell you about my creativity.Sheer luck,folks .
  I didn't have maple flavoring,so I decided to use pure vanilla extract. If you look closely you will see in the photo above a bottle of pure vanilla extract,AN EMPTY BOTTLE of pure vanilla extract. Geez. Well I gambled and went with what I had: orange and almond. I used 1/2 tsp almond extract and 1/2 tsp orange extract. Now both extracts tend to be a little strong and mixed in with that coffee I had no idea what it would taste like.
  So I whisked the powdered sugar,melted butter,black coffee,milk,and salt. Then whisked in the orange extract and the almond extract. I'll admit I had to taste it,duh-vine. I iced one pie plate full of cinnamon rolls and off they went to the oven.Baked for 13-17 minutes.
   The other pie plates of cinnamon were wrapped up with plastic wrap then a layer of aluminum foil. I poured the icing up in quarts ziploc bags. I plan to give the rest of these to friends and family so I wanted them to have icing too! I could have easily sat in the middle of my kitchen floor and enjoyed that bowl of icing with a big ol' spoon. I used restraint and to this day I feel slightly better about myself.The icing freezes well and the rolls do as well.**To enjoy a pie plate of frozen rolls,simply let them thaw and rise,cover them in icing and bake as directed.
 Cinnamon Rolls
adapted from the Pioneer Woman 
1 quart whole milk
1 cup vegetable oil
1 cup sugar
2 packages ( 4 1/2 tsp) active dry yeast
9 c all-purpose flour
1 heaping tsp baking powder
1 scant tsp baking soda
1 TBL salt
 Directions for the DOUGH:
1. Heat the milk,vegetable oil and sugar in a large saucepan over medium heat.DO NOT ALLOW THE MIXTURE TO BOIL.Set aside to cool to lukewarm,about 45 minutes.After the mixture has cooled sprinkle the yeast on top and let it sit for 1 minute.
2.Add 8 cups of the flour,stir until just combined,cover with a clean kitchen towel and seat aside in fairly warm place for 1 hour.
3.Remove the towel and add the baking powder,baking soda,salt and the remaining 1 cup of flour.Stir thoroughly  to combine.**Use the dough right away or place in a mixing bowl and refrigerate for up to 3 days.If the dough rises,punch it down.
2 cups ( 2 sticks) of melted butter
1/4 cu ground cinnamon for sprinkling
2 cups sugar,plus more as needed
Directions for FILLING and ASSEMBLY:
1.Roll the dough out on a large floured surface to a rectangle that measures 10 in x 30 in.
2. Tom make the filling,pour 1 cup of the melted butter over the surface of the dough.Use your fingers to spread the butter evenly over the dough.Sprinkle half of the cinnamon and 1 cup of the sugar over the melted butter.Spread evenly to cover.
3.Starting with the edge farthest away form you,GENTLY roll the dough towards,while keeping the roll tight as you go.
4.Slice the rolls with a sharp knife,making 1 1/2 inch slices.One log will produce 20 -25 rolls.Butter the desired pie plates and place sliced rolls in each plate. Each plate should hold about 8 rolls if they you cut a little smaller,less if your slices are a little bit bigger.
5.Cover the rolls with a clean kitchen towel and let rise for at least 20 minutes.Repeat the process with the other half of your dough.
2 lbs powdered sugar
1/2 c whole milk ( I used 2% milk,it's what I had on hand.)
6 TBL (3/4 stick) butter,melted
dash of salt
1/4 cup of strongly brewed coffee
1/2 tsp orange extract
1/2 tsp almond extract ( original recipe calls for 1 TBL maple flavoring.)
Directions for the ICING!!!:
1.Whisk together all the ingredients,but the flavoring.Next whisk in the extracts of flavoring whichever you choose.Remove the kitchen towels and ice the pie plate of cinnamon rolls.
2. Bake 13-17 minutes at 375 degrees. And enjoy every bite of these rolls,hands down my most favorite ever.Bound to be a family classic.

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