But that is going to change! I'm going to try and write a couple of blog posts a week. I miss sitting down and blabbing about my life in general and sharing the different recipes that I have tried out. I want to thank the people that have loyally checked my blog for updates and sorry it's been a while.
I decided to kick start my reentry with a super yummy cinnamon roll recipe. I got the recipe out of the Feb/Mar Taste of Home magazine and thought that I would give it a try.
I love the ease of using my bread machine for mixing up yeast bread dough and this recipe worked perfectly for this. The trick is to put all the liquid in first then the dry ingredients and then the yeast. It works perfectly every time.
The one thing that I would definitely change is the amount of frosting. I don't know if it's because I'm getting older or what, but I felt like it was too much sweetness. Maybe half as much frosting would be just as good.
I also have to say that although these cinnamon rolls were good I don't think they were as good as my Cinnamon Caramel Rolls that I also happen to make in my bread machine. My family totally agrees that these rolls were good, but not as good as my original recipe. I've linked my recipe so if you want to try that one too it's easy for you to find.
Well here's the recipe. Give it a try and let me know what you think. Remember you can mix up the dough by hand too. I'll leave directions for that at the bottom of the page.
Can't Eat Just One Cinnamon Rolls
1pkg (1/4 oz) active dry yeast
1 Tablespoon sugar
1/4 Cup water
1 Cup milk
1/3 instant vanilla pudding mix (half of a 3/4-oz pkg)
1/4 Cup butter, melted
1 teaspoon salt
3-3 1/2 Cups all purpose flour
3/4 Cup sugar
1 Tablespoon cinnamon
1/4 Cup butter, melted
1 1/2 Cups confectioners' sugar
1/2 Cup butter, softened
2 teaspoons vanilla extract
1 teaspoon water
In a bread machine pan put water, milk, egg and melted butter in first. Then add flour, pudding mix, salt and sugar. Make a little indent in the flour mixture and place the yeast in this indentation. Put the pan in the bread machine and set it to dough. Let it do it's thing. If the dough looks too sticky you can add the extra 1/2 cup of flour to the dough.
Once the dough is done mix up the cinnamon and sugar in a small bowl and set aside.Melt the butter and set that aside. Roll the dough out on a well floured surface into a 10X18 inch rectangle. Then spread the melted butter on and sprinkle with the cinnamon sugar mixture. Roll the dough up to form a long log shape. Take a sharp knife and cut 12 rolls.
Place rolls in a greased 9X13 pan. Cover and let rise. Or if your like me I cover it, let it rise and put it in the fridge over night. In the morning while I'm preheating the oven I place it on the stove and let it warm up and rise that way.
Bake the rolls at 350 for 20-25 minutes.While the rolls are baking you can mix up the frosting. Beat the frosting ingredients in a bowl until creamy. Let the rolls slightly cool before adding the frosting.
If you don't have a bread machine
In a bowl, dissolve yeast and 1 tablespoon sugar in warm water. In a bowl, beat milk and pudding mix on low speed for 1 minute. Let stand 1 minute. Add egg, butter, salt, yeast mixture and cups flour; beat on medium until smooth. Stir in enough flour to form a soft dough.
Turn onto a floured surface, knead until smooth, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until double, about 1 hour. Now your read to add the filling.
Recipe adapted from: Feb/March Taste of Home