MC Makes: Cinnamon Rolls

My favorite way to keep the apartment warm during the chilliest winter days is to bake.  The apartment smells incredible and you get a sweet treat at the end - double win!  This past week while the wind howled and snow swirled outside, I whipped up a batch of cinnamon rolls inside.  I used this recipe but did tweak it ever so slightly to use less butter and sugar.  These are, admittedly, not the healthiest option out there, but it's all about moderation!  I made mine pretty small so that you could easily have two (ok, sometimes three!) pretty much guilt-free.  If you're considering these for brunch, definitely try this recipe from Joy of Cooking:

Beat 2 eggs

Add 3/4 c 105-115 degree water

Dissolve into this mixture: 1 package of active yeast

Let all ingredients rest refrigerated for 15 minutes.  

Meanwhile blend with a pastry blender:

-4 c sifted all purpose flour

-1 tsp salt

-2 tbsp sugar

- 1/2 c butter

In a large mixing bowl, make a ring of the blended flour.  Pour chilled yeast mixture into the center and work it gradually into the dry ingredients.  Knead until smooth, approximately 2 minutes.  Form a ball and rest it, covered, for 20 minutes in the refrigerator.  When the dough has double in bulk, roll into an oblong on a floured surface to the thickness of 1/4 inch.  

Spread it generously with melted butter and sprinkle with cinnamon and brown sugar.  You can also add chopped nuts, raisins, citron or grated lemon or orange rind if desired.  Roll, taking care to create an even thickness.  Once the dough has been completely rolled, cut 1 inch slices and top with extra brown sugar.

Place each sliced roll in the bottom of a muffin tin (make sure tin is well greased) and let sit in a warm place for half hour.  Bake in a pre-heated oven (at 350 degrees) for 30 minutes.


Happy Weekend!