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!

Cinnamon Rolls

* 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.


Genie said...

YUMMY! Nothing like one of Mom's recipes!

Dee said...

Genie, thanks. She has always been the best in my book.

Zesty Cook said...

These look amazing:).... you cannot beat recipes of old. Thanks for sharing


Nancy said...

I just saw Paula Dean making these when I was watching tv at the gym the other day. It always seems weird to watching food stuff at the gym. Anyway, she must have taken 2 pounds of butter and smeared it all over her dough before she rolled it up. Plus, she deep fried some of the left over dough! Over the top!

Dee said...

Deep fried dough after the cinnamon rolls!!! She surely must be giving people around the country coranary disease!!! Eeks! Yep, seeing all those calories on the tele when you are working out is rather like holding the carrot before the horse's mouth...too funny!

jessie said...

It's so not fair that I can't reach through my laptop screen and steal one of those. They look amazing.

a.k.a. The Hungry Mouse

Pattie T. said...

It must be the season, I pulled out my recipe to make these for the weekend!

Rosemary said...

Wish I could be there to sample them! You're just about the best cook ever - and I know you come by it naturally!

You're going to have to give me some tips on how you get such great pictures with "our" camera! Mine just don't come out that great. Guess I should experiment more.

Angie said...

Cinnamon.....hmmm....the smell of X'mas....my husband loves almost all the sweets and dimsum flavoured with cinnamon, except breakfast cornflakes...
Your blog header looks really good.

Kate said...

Oh man, those look so great! Thanks for posting the recipe, I'm going to try these out.

Kelly Spitzer said...

I've always been intimidated by cinnamon rolls. They look so time consuming to make. But man, these look too good to not give it a go!

Flavor a Deux

Duane Reade said...

Yum! I wish I could eat jpegs!