Rolls for Randy

I think my mom will be quite surprised to see me writing a blog.  Lets just say I haven't had a great track record with putting my thoughts down on paper.  (Thankfully, she helped me through high school and college :) thanks momma).  I've been dragging my feet with this blog, no clue where to start, or what to write about.  It took me 3 days just to write my biography, which I'm sure I will change very soon.  Hopefully, this blogging will broaden my writing ability! (ha! fingers crossed)

Because I am terrified of starting this blog, I thought my first post would be comprised of an area of comfort for me, food.  Better yet, baking.  I do love to bake. 

I never like to turn down an opportunity to bake, and then not have the guilt from eating 1 (or 57) too many.  I have promised my wonderful pastor that I would make him cinnamon rolls (weeks ago actually, whoops).  I am not sure if this is in the best interests of his current diet, but nevertheless I did promise. Hopefully these rolls will not add rolls, heh heh.

At this point, I don't have a standard cinnamon roll recipe that I use.  I usually go to allrecipes.com (awesome!) and search around until I find one that has a bunch of reviews, and I am sure will be yummy.

This particular recipe is called Ooey-Gooey Cinnamon Buns.
Yes please.


Side note: I would bake SO much more, if my brother was here to consume everything before I could, and if butter wasn't so dang expensive.

Recipe
I did change some things about it, so if you want the original recipe, here it is.

Ooey-Gooey Cinnamon Buns - Modified

• 1 teaspoon white sugar
• 1 (.25 ounce) package active dry yeast
• 1/2 cup warm water (110 degrees F/45 degrees C)
• 1/2 cup milk
• 1/4 cup white sugar
• 1/4 cup butter
• 1 teaspoon salt
• 2 eggs, beaten
• 1 1/2 cups whole wheat flour
• 2-2 1/2 cups flour
• 3/4 cup butter
• 3/4 cup brown sugar
• 3/4 cup brown sugar
• 1 tablespoon ground cinnamon
• 1/4 cup butter

1. In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
2. In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. (or until it is smooth and elastic, or when you get tired and/or bored)
3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan; set aside. (I actually did around a cup for each, more caramel is always a good thing).
5. Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Spread with butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. With a piece of thread cut into ~15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
6. Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

I love the thread cutting method.  No more squished rolls or sticky knife to clean!

In this recipe I spread the butter and then sprinkled the sugar and brown sugar, and then I went over it with the rolling pin.  I haven't tried that before, usually I will just mix the butter, sugar and cinnamon together before I spread.  That way, the sugar isn't falling all over the table and floor. yuck.  This new method works pretty good though.

 Here is the finished product, yum! Chewy and dense from the whole-wheat flour, but so good and buttery sweet. 

yum.

Hope you enjoyed all this!

Courtney