Mike and I had a fantastic break/Thanksgiving.
After spending the night in some random motel in Missouri, we made it to Texas on Sunday evening. After that we spent the week, well we spent the week not doing much of anything. I know, I know, I am sure there are plenty of places to go and things to see but after being in school for a couple of months, it felt nice to go shopping, cook, and play video games (yes, I do play video games.)
As for food, I found the cinnamon that I love. I made these overnight cinnamon rolls the day before thanksgiving, got up early the next day to start the turkey, pulled the cinnamon rolls from the refrigerator and an hour later, viola-la cinnamon rolls!
- 1 cup milk
- ⅓ cup butter
- 1 package active dry yeast
- ½ cup white sugar
- 4½ cup all-purpose flour
- 1 teaspoon salt
- 3 whole eggs
- 4 cup Powdered Sugar
- ¾ cup brown sugar
- ¼ cup sugar
- 2 tablespoon ground cinnamon
- 2 teaspoon ground nutmeg
- ½ cup softened butter
- ½ cup Butter, softened
- ½ teaspoon vanilla extract
- 2-4 tablespoon heavy cream
- Heat milk (either in a sauce pan or microwave) until milk begins to simmer- add butter. Let cool until a warm temperature (about 120˚)
- In a stand mixer bowl, at milk mixture, yeast, and sugar. Let sit for five minutes. Add 3 cups of flour, salt, and eggs and start mixer with dough hook. Add the remaining flour, ½ cup at a time continuing until the dough pulls together. Continue kneading the dough until smooth and elastic- at least eight minutes.
- Either in the mixer bowl or a separate bowl, lightly spray the dough with cooking oil and place in a warm draft free spot until dough has doubled in size (around an hour and a half.)
- Turn the dough out onto a floured surface and roll out into a 10 by 14 rectangle. Rub butter over entire surface and cover with brown sugar mixture. Roll the dough into a log, squeeze slightly and adjust to form. Cut into 12 pieces (cut in half, the cut each half into half then each piece is cut into three pieces.) Place in a sprayed 9 by 13 pan.
- Cover with plastic wrap and place in refrigerator overnight.
- The next morning, preheat the oven to 350˚ and remove cinnamon rolls from the refrigerator and let sit at room temperature for a half hour.
- Bake for 25-30 minutes until cinnamon rolls are a nice golden brown color. Let cool slightly.
- While cinnamon rolls cool, using a hand or stand mixer, mix together butter, powdered sugar, and vanilla extract adding enough cream to reach the consistency of frosting. Using a spatula, smear frosting over cinnamon rolls.
- Enjoy while warm (as if there is such a thing as cold cinnamon rolls-usually they are gone before they even have the chance to cool down!)