Cinnamon Rolls Two Ways

February 27, 2012 in Breakfast, Cassie, kid friendly, Sweets, Yeast dough

I have two problems. One is that I have an obsession with baking. The other is that I hate to choose just one thing to bake. I also enjoy eating what I bake too much. OK, so that’s three problems.

I recently made two giant cinnamon rolls courtesy of Mel’s Kitchen Cafe, and they were wonderful, but it felt more like a cake, therefore a treat, and therefore, it had to wait until after dinner to be eaten. (I know, I know. But those are the rules in the house.)
But, I figured, why not try to bypass the rules? Who cares if it’s a rule made anyhow?
I can be such a killjoy.
And honestly, is there anything better than a yeasty, soft, doughy cinnamon roll? I think not.
This recipe requires buttermilk, but, if you’re like me and don’t have it handy, you can make your own by adding a tablespoon of white vinegar into plain milk and allowing it to sit for a minute. But before that, you need to let the yeast and warm milk mingle and ferment.
And while they’re becoming fast friends, why not mix together the dry ingredients?
I honestly don’t know where I’d be without my mixer. Sure, it’s my mom’s and she let me borrow it a few years ago, but isn’t that what moms are for?
Because of her generosity, I can use a dough hook and save myself many long minutes of kneading dough. That’s love.
This is going to be a sticky dough. It should almost remind you of taffy being made. Long, tacky, pliable.
And like any good yeast dough, it needs time to rest and rise.
A trick I use, if you’re like me and live in the north where the counters are perpetually cold, place the dough in a greased bowl with a towel on top. Turn on your oven for just a minute, enough to make it feel like south Florida and place the dough in there to rise. (Don’t forget to turn off the oven!)

Is there anything better than rising dough? It’s magical, I swear. But after it doubles in size, it’s time to ruin the magic and punch it down.
I lack the talent to make a perfect rectangle, but you get the idea.
Melted butter and cinnamon. Is this heaven?
Wait….now it’s heaven.
Cinnamon butter, brown sugar and love. Those are the main ingredients.
Think back to the days of play dough and you’re right on track here.
And this is the secret to a fancy cinnamon roll.
Here’s where it gets tricky. One half of the cut rope will be turned into a giant cinnamon roll.
The other half will get cut into 12 equal parts and put into a greased muffin tin.
After rising again, they’re baked to perfection.
And you now have cinnamon rolls done two ways.
Here’s how to do it: