Roll it out – Lifestyle
If there’s one thing that sparks some form of battle in our house, it’s how cinnamon rolls should be made.
First, we discuss the question: are these cinnamon rolls or cinnamon rolls? My sister always formulates an overly complicated method to distinguish the two. Additionally, we take issue with how they should be prepared, with the European version avoiding the overly sweet syrup of the American variety.
I like European cinnamon rolls, but I’m still in the minority, and if sister does the baking, then she makes them however she wants, and I can’t be bothered to tell her I prefer them in the other direction, otherwise I would be working in the kitchen and not watching scintillating football.
Then there’s my mother who uses the terms interchangeably and prefers to stay away, as long as the dust settles she has a cup of tea with the cinnamon stuff that comes with it.
You see, she prefers to get up and be spoiled. After all, she has two adult children.
Anyway, with the Euros, I’ve often finished dinner well before the last match of the day, at 9:00 p.m.
The dish of the day was then devoured and the plates washed (well, put in the sink at least). My favorite spot on the couch is well preserved, the remote control firmly in hand and my cell phone in hand so I can joke around with family and friends remotely.
However, I tend to notice the tensions and stresses of football that make me want to indulge in a late cup of hot chocolate or coffee, and with that time, a hot cinnamon roll or two falls to the good place, especially if the team you support is doing relatively well.
So, in the spirit of warmth, treats, and something different, I thought it best to share this recipe for a sort of hybrid between European and American cinnamon rolls.
This recipe has three elements: the dough, the filling and the icing. You want to make them a few moments in advance, like before dinner, so the ingredients have plenty of time to get to know each other while you get ready to devour.
Midnight Cinnamon Rolls
Ingredients
For the dough:
5 cups bread flour
2/3 cup melted butter/margarine
3 eggs, room temperature
1 teaspoon of salt
3 teaspoons bread machine yeast
¾ cup white sugar
1 cup of warm milk
For the filling:
3 tablespoons ground cinnamon
1½ cups brown sugar, packed
2/3 cup softened butter
For the icing:
2 cups of icing sugar
¾ cup softened butter
1 package plain cream cheese, softened
½ teaspoon vanilla extract
A pinch of salt
A little water to thin the icing
Method
- Place the milk, eggs, margarine, flour, salt, white sugar and yeast in the bread machine bowl, as recommended by the manufacturer. Select the dough cycle and press “Start”. You can also use your hands, it’s just more work.
- Rest the dough in an oiled bowl in a warm place. Once the dough has doubled in size, transfer it to a lightly floured surface, cover with a towel or plastic wrap and let rest for another 10 minutes.
- Roll out the dough on a lightly floured surface into a rectangle measuring 40×54 centimeters.
- In a small bowl, combine brown sugar and cinnamon. Spread the softened butter over the dough, then sprinkle the cinnamon-sugar mixture evenly.
- Roll the dough from the longest edge and cut it into 12 rolls. Place the rolls in a lightly greased 9×13 inch baking dish, cover, and let rise until almost doubled, about 30 minutes. Preheat the oven to 190°C.
- Bake the buns until golden brown, about 15 minutes. While baking, beat together the icing sugar, butter, cream cheese, vanilla and salt until creamy. Add a little water if it’s too thick. Spread/pour glaze over warm buns before serving.
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