Tuesday, October 21, 2008
Cinnamon Rolls-Scents from heaven~~~~
My mother has always been my kitchen inspiration, I recently asked her for a recipe she used to make when our family lived in Alaska. In my memories there will never be a more sensual & wonderful experience than the rich spicy cinnamon scents drifting from Mom's kitchen. Whether it was the warm home cure of cinnamon stick tea or her cinnamon rolls the scents will always be heavenly. As the days here in Mexico grow shorter & the heat seems to lessen I am more nostalgic about baking & things "Fall-like" even when the temperatures still seem tropical. Mom used a batter bread recipe for her rolls which makes up fast & delivers great cinnamon bread or cinnamon rolls. My variation uses dried cranberries & raw mascobado sugar. With the wide variety of dried fruit & nuts available truly any flavor or variation would be nice. Experiment, enjoy & share!
* 1 (1/4 ounce) package active dry yeast
* 1 1/3 cups warm water
* 3 1/4 cups flour
* 2 tablespoons sugar
* 1 teaspoons salt
* 1 tablespoons shortening, softened
* Cinnamon, 2 Tbsp (more if needed)
* 1/2 Brown Sugar or Mascobado (raw) Sugar
* 1/2 Pecans, chopped
* 1/4 Dried Cranberries
Dissolve yeast in water, in a large bowl.
Add half the flour, and the sugar, salt,and shortening.
Blend at low speed, then beat 2 minutes at med speed.
Mix in remaining flour by hand.
Cover and let rise until doubled, about 45 minutes.
Stir the batter hard for 30 seconds.
Spread onto floured board into a rectangle(batter will be sticky). Use enough flour to work into smooth dough. On the center of the rectangle dot with dried cranberries, chopped pecans, sprinkle with cinnamon & brown or mascobado sugar & 2 Tbsp. melted butter. Roll lengthwise into long log shape. Cut into 2 to 2/1/2 inch cinnamon rolls. Place upright, exposing sliced end upward into a prepared baking dish (9X13)*Prepare the pan by spraying with baking spray, sprinkle with 3 Tbsp. pecans, 1/4 c. brown or mascobado sugar. Lay the cinnamon rolls inside the pan. Bake at 350* for 30 min. or till the cinnamon rolls are golden brown & brown sugar is bubbling around the edge of the pan. Turn the cinnamon rolls out onto platter after the pan is cool enough to touch but still warm. Rearrange any of the "topping" so the glaze is evenly distributed onto the cinnamon rolls. Serve warm.