Monday, July 25, 2016

Perfect cinnamon rolls

Today I was able to get so much done! Markem and Maylee played in the blow up pool while I cleaned up. We had a relatively cool morning, and I was able to get a lot of work done in the backyard. After that we headed over to the library for some fun dinosaur games, and stories.

Markem and his BFF enjoying some watermelon in the backyard.
We had friends over after dinner for family home evening, and it was nice for the kids to enjoy a clean backyard! I made cinnamon rolls and cut up a watermelon for a special treat, and it was a huge hit! 

 I used up all the butter I had left on the rolls, so when I started making the cream cheese glaze I had to improvise. Instead of butter I added coconut oil, and it turned out to be a happy accident! The slight coconutty flavor was amazing! So glad I ran out of butter. lol

Cinnamon Rolls with Cream Cheese Glaze

2/3 cup warm water
1/2 tablespoon active dry yeast
1/3 + 1/2 cup white sugar
1 cup warm milk
1/4 + 1/4 cup butter, softened
1 egg
2 teaspoons salt
4 to 5 cups all-purpose flour
3 tablespoons of cinnamon
raisins (optional)

for the glaze:

2 tablespoons butter (or coconut oil)
2 oz cream cheese, softened
2 to 3 tablespoons milk
2 cups of confectioners sugar

mix yeast, 1/3 cup sugar, ans water together in stand mixer with whisk attachment. warm milk and 1/4 cup of butter and ad to mixer. Add egg, salt and 2 cups of flour and mix until combined. Switch to dough hook attachment and mix in remaining flour 1/3 cup at a time on medium speed until it has reached the right consistency. The dough should be soft and sticky, but beginning to pull away from the sides of the bowl; about 4 minutes. Transfer to oiled bowl and cover with a towel until double in size. Mix 1/2 cup of sugar and cinnamon in a small bowl. Grease two 13x9 in pans. Turn out dough onto a floured work surface and gently stretch and roll into a 1/2in thick rectangle. Evenly spread 1/4 cup of softened butter over rectangle and sprinkle with cinnamon sugar mixture. Starting at the long edge of the rectangle, roll dough and pinch the seam closed. Slice cinnamon roll into 1 inch slices. makes about 16 rolls. cover rolls and allow to proof for about 15 minutes. Preheat oven  to 375 degrees Fahrenheit and bake 20 to 30 minutes.

While the rolls are baking, add butter, cream cheese, and milk to the bowl of the stand mixer with whisk attatchment. Set to low spead and gradually add powdered sugar 1/4 cup at a time until well combined.

When the rolls are golden brown, remove from over and immediantly spoon glaze over them. Allow to cool for a few minutes before digging in. I know it's hard, but just remember you cant enjoy them as much if your tongue is burned. lol


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