This morning I couldn’t decide what I wanted for breakfast. I contemplated continuing the chili over everything them and making a chili version of biscuits and gravy, but, I hadn’t made the chili yet, so that was out. Maybe next weekend!
In the end decided I needed cinnamon rolls. Probably because I have seen a lot of delicious looking cinnamon rolls when I have been perusing other blogs. Here and here for example. Yummm!!! Ryan offered to go buy some, but I decided, why not make some.
I made cinnamon rolls a couple of times last year. And of course there were the infamous bacon-wrapped cinnamon rolls. I used Paula Deen’s recipe those times, so I decided to start from here. Here is the recipe as I changed it.
- ¼ -ounce package yeast
- ½ cup warm water
- ½ cup milk
- ¼ cup sugar
- 1 tsp cinnamon
- 5 tablespoons butter or shortening
- 1 teaspoon salt
- 1 egg
- 3 ½ to 4 cups all-purpose flour (I used just over 3 ½ cups)
- ¼ cup melted butter [Note: This is half the butter that Paula recommends, and I didn’t even use all of it. Ryan didn’t complain, and now the recipe is mildly healthy – well not really, oh well.]
- ¾ cup sugar
- 3 teaspoons ground cinnamon
- 1 apple, peeled and diced (I used honeycrisp today, because my honey wanted honeycrisps, hehehe)
You probably could have just used a little powdered sugar. I think I would have liked it that way. But for this go round, I mixed together powdered sugar, a little milk, and vanilla until it reached the desired consistency. Then I spooned it over the cinnamon rolls.
- Heat oven to 350 degrees F. [Note: This is the first step in the initial recipe. It makes no sense. You have to let the dough sit for a minimum of one hour, so there is no point in preheating the oven at this point. Silly, Paula.]
- Dissolve yeast in warm water and set aside.
- In a large bowl mix milk, sugar, melted butter, salt, egg, and cinnamon.
- Add 2 cups of flour and mix until smooth.
- Add yeast mixture. Mix in remaining flour until dough is easy to handle. I used my dough hook on my mixer, and I just let it go for about five minutes instead of kneading the dough, which Paula recommends.
- Place in well-greased bowl [Paula probably intends for you to use actual grease, or oil at a minimum. I just sprayed the bowl with Pam. Seemed to work just fine for me], cover and let rise until doubled in size, about 1 hour.
- Preheat the oven NOW. Notice, I have saved you one hour worth of gas/electric. You can thank you me now.
- When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle.
- Spread melted butter all over dough. Mix sugar, cinnamon, and apples and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
- Coat the bottom of baking pan with butter. Place cinnamon roll slices close together in the pan. [Note: At this point Paula recommends letting the rolls sit and rise for another 45 minutes. I was too impatient, so I just put them right in the oven.]
- Bake for about 30 minutes or until nicely browned.
- Top however you like and then enjoy!!!!
Here are some pictures of the yummy goodness.
While the dough was rising, I made the chili. Ryan insists that chili is better reheated. So I made the chili in the morning, and I will put it in the slow cooker to warm it back up this afternoon when we are getting ready for dinner. More on how the chili turned out later.
Now I am debating with Ryan whether he is replacable. We both know that I am not.
Oh, and of course we are watching football. What else would we be doing on a Sunday.