7 AM CINNAMON ROLLS

Because I woke up at 5 a.m. and rolled around in bed for 2 hours before I realized I wasn’t going back to sleep, I was struck at last by the weirdest memory – those lazy winter afternoons when I used to pop open a cylinder of Pillsbury Cinnamon rolls, place them on an oven tray and slide them into a hot oven. When they were done, I’d take the container that Pillsbury provided, filled with soft icing, and smear the creamy substance all over the top of each roll. When I was 12 it was heaven. But now at my age, at 7 am, after a sleepless night, somehow if just doesn’t cut it.  Then I remembered a recipe I had tucked into the pages of a Rosicrucian Cookbook back in the 1960s, and voila! It was still there. Sleepy or not, you won’t taste Cinnamon Rolls any better than these. Thanks Ouida Pffeifer,  wherever you are.

INGREDIENTS:

Dough
1 1/4 oz package (2 1/4 teaspoons) active dry yeast
1/2 cup warm water (105-115 degrees F)
1/3 cup + 1/2 teaspoon sugar, divided
1/2 cup warm milk
1/3 cup butter, melted
1 teaspoon salt
1 egg, lightly beaten
3 1/2 to 4 cups all-purpose flour

Filling
1/2 cup butter, melted
1/2 cup brown sugar
1/2 cup white sugar
1 1/2 tablespoons ground cinnamon

Icing
1/3 cup butter, melted
2 cups powdered sugar
1 teaspoon vanilla extract
2 to 4 tablespoons hot water

In a small bowl, mix warm water and 1/2 teaspoon sugar until sugar is dissolved.  Add yeast and stir; set aside.  In a large mixing bowl, mix together milk, remaining 1/3 cup sugar, butter, salt, and egg.  Stir well and add yeast mixture.  Add half the flour and beat until smooth.  Stir in enough remaining flour to make a slightly stiff, sticky dough.  Turn onto a well-floured surface and knead for 5 to 8 minutes.  Place in a well-buttered glass bowl and let rise in a warm place until doubled (about 1 to 1 1/2 hours).

Punch down dough, and let rest for 5 minutes.  Roll out into a large rectangle. Combine the melted butter, sugars, and cinnamon to form a paste. Spread evenly onto dough and roll up lengthwise.  Butter a 13″x9″ pan with remaining melted butter, and sprinkle with remaining sugar.  Cut dough into slices and place in the greased and sugared pan.  Let rolls rise in a warm place until doubled, about 45 minutes to 1 hour.

Bake in a preheated 350 degree F oven for about 25 to 30 minutes, until light golden brown.  Make icing by combining ingredients, adding water 1 teaspoon at a time, until desired consistency is reached.  Spread icing on cooled rolls.

Advertisements

About stonekingseminars

Poet, screenwriter, producer, mentor
This entry was posted in Memories, Recipes. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s