Cinnamon Rolls

Hello! Yes, I know...it's been a while.  Yes, I've been playing hooky....but I had a really good excuse - I promise.  I've been out of town for a while visiting my brother and sister-in-law who just had a new arrival. Here she is, my new niece Lilly Joy.

Would your mind be on blogging when you had this much cuteness to behold?

I thought not:)

I did manage to bake up my Twix cookies while I was there, and was wheedled by my brother to make a second batch so he could take them to work.  He called that morning and said the entire plate was gone by 8:15am.

I was also in the mood to bake cinnamon rolls, and made this version, which is a great cinnamon roll, but a bit too sweet for me.  Yes, I know! Cinnamon rolls are meant to be loaded with a sinful amount of sugar:)  When my husband (who stayed home) found out that I had made cinnamon rolls for everyone, he guilted me into agreeing to make some for him as soon as I got home.  So, once home I decided to make my usual recipe to see which roll I preferred. 

I have to say that I still prefer my tried and true recipe.  I don't even remember where I found it - I've had it for years - but the dough has real mashed potato and sour cream mixed into it, which keeps the dough tender and moist.  The filling, called "The Smear", is soooo good.  These rolls are best the day they are baked, but if they are still around the next day, just pop them in the microwave for a few seconds.  If they are still around a third day...well, then something is wrong with you:)  Give 'em a try, they're good!

Cinnamon Rolls

Yield: 12  Printable Recipe

Dough:

2 pkgs active dry yeast

1 tsp sugar

1/3 cup warm water

1/2 cup warm mashed potatoes (plain)

2/3 cup sugar

1/4 cup sour cream

1/2 cup melted butter

2 eggs

1 tsp salt

3 cups unbleached flour

Smear:

1/3 cup butter

1 cup brown sugar

1/2 cup white sugar

2 egg whites

2 tsp cinnamon

Glaze:

1 1/2 cups powdered sugar

1 Tbs soft butter

enough milk or orange juice to make a thick pouring glaze

Preheat oven to 350F.  In a small bowl, combine the water, yeast and sugar; set aside to foam for about 5 minutes. In the bowl of an electric mixer, combine the warm mashed potato (just plain mashed potato, nothing added to it), sugar, sour cream, melted butter, eggs, and salt. Add the flour and yeast mixture.  Using the dough hook, mix the dough on speed 2, for 2 minutes.

Add additional flour, 1 tablespoon at a time, until dough just cleans the bowl, but is very soft. Cover with plastic wrap and allow the dough to raise until doubled in bulk, about 2 hours. Punch down and let rise again (about another 2 hours.) On a lightly flour surface, roll the dough into a rectangle and spread with smear. (The size of the rectangle will depend on how large you want the finished rolls.) Roll dough into cylinder. Cut into 1 1/2 inch slices. Place in a greased 9x13 oblong pan.

If baking immediately: Allow the rolls to rise again until doubled. Bake for 30 - 35 minutes at 350. Remove from oven when done and brush with melted butter. Drizzle with glaze while still hot.

Overnight method: Cover the rolls with plastic wrap and place in the refrigerator to raise overnight.  When ready to bake in the morning, remove rolls from the refrigerator and let stand at room temperature for about 15 minutes.  Then bake at 350F for 30-35 minutes, or until golden brown. Remove from oven and brush with melted butter.  Drizzle with glaze while still hot.

While the rolls are baking, combine the powdered sugar, butter, and enough milk to make a thick pouring glaze.  Use a spoon or the tines of a fork to drizzle the glaze over the rolls.  Use as much or as little as you like.

I had intentions to make a step-by-step tutorial, but since these were made the night before to bake in the morning, my step-by-step photos had horrible lighting and did not turn out well.  Maybe next time.

**02/2013: I recently posted these Cinnamon Rolls in a new post, you can see the updated photos here.**

Enjoy!  

Amber