Friday, February 8, 2013

Up Before the Sun

Today was Kassy's day to make breakfast for seminary.  We were up at 5:00 making icing and rolling out cinnamon rolls. (See recipe below.) We knew, with the snow storm that had already begun the night before, that there was a chance of it being cancelled, but we went ahead and were prepared just in case.

Bella got up with us because there was no way cinnamon rolls could be made in this house without everyone enjoying them. She set to work on a batch just for us. It wasn't long before Bella's batch was rising, Kassy's was baking, I had finished up a quadruple batch of icing (not on purpose, just a result of measurements gone wrong), and a half batch of gluten free were in the works. That would be around the time that the call came in telling us that school had been cancelled and thus seminary as well. I'm hoping they freeze well...

Bella found a spot among the recycling boxes, water bottles, and wheat buckets to wait out the "rising time."

Ready to bake

Kassy made a special batch of G Free just for Ava.

Done! Can you even see them under that mountain of icing? 


Here's our recipe, thanks to my amazing Aunt Pat.


1-1/4 oz package dry yeast (or 3TBS)
1 cup warm milk
1/2 cup granulated sugar
1/3 cup margarine, softened
1 tsp salt
2 eggs
4 cups flour 

Filling:
1 cup packed brown sugar
2-1/2 TBS cinnamon
1/3 cup margarine, softened


Icing:8 TBS margarine
1-1/2 cups powdered sugar
1/4 cup cream cheese
1/2 tsp vanilla
1/8 tsp salt (I use even less than this)

For the rolls, dissolve the yeast in the warm milk in a large bowl.Add sugar, margarine, eggs, salt and flour; Mix well.  Knead the dough into a large ball, using your hands dusted lightly with flour.  Put back in mixing bowl and let rise in a warm place about 1 hour or until the dough has doubled in size.  

Roll dough out on a lightly floured surface, until it is approx. 21" long by 16" wide.  It should be approx 1/4" thick. Preheat oven to 400 degrees.To make filling, combine the brown sugar and cinnamon in a bowl.Spread the softened margarine over the surface of the dough, then sprinkle with the brown sugar and cinnamon mixture. Working carefully, from the long edge, roll the dough down to the bottom edge. Cut the dough into 1-3/4" slices, and place in a lightly greased baking pan.  Bake for 10 minutes or until light golden brown. (For the big batch I made, it took about 15 minutes.)

While the rolls are baking combine the icing ingredients.  Beat well with electric mixer until fluffy, approx 7-8 minutes.  When the rolls are done, spread generously with icing. 

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