Skip to main content

Cinnamon Bun



One of the first things I attempted to bake for my honey when we first married were cinnamon buns.  It really didn't go that well.  That was my first lesson in reading instructions more than once and having the proper equipment to bake a yeast bread. My bread hardly rose because my water was too hot for the yeast to bloom. I decided not to try it again many months later and it was still unsuccessful because I did not let the dough rise a second time.  Luckily, 3rd time was the charm b/c I think Honey would have told me, "You tried, and it's time to move on."
Earlier this week, Honey and I were discussing the fact that we (meaning me) hadn't made rolls since we moved here in March. Since I just bought a brand new jar of yeast and I was on a baking kick I'd go back to that Betty Crocker cookbook from 1979 and bake a batch. Considering there aren't any donut shops except for the Dunkin' Donuts across town, I was more than happy to make nice little sweet bread for the next morning. Even though it's just the three of us I'm sure they'll all be gone by Monday.



CINNAMON ROLLS
Dough:
1 packet or 2 ¼ tsp. active dry yeast
½ cup warm water (105 to 115°)
½ cup luke-warm milk
⅓ cup sugar
⅓ cup butter, softened
1 teaspoon salt
1 egg
3 ½ cups all-purpose flour plus 1 cup to add gradually
Cooking spray or 1 tablespoon vegetable oil

Filling:
2 tablespoons butter, softened
⅓ cup brown sugar
2 tablespoons cinnamon

Glaze:
1 cup confectioners (powdered) sugar
1 tablespoon milk
½ teaspoon vanilla

Yeast should bubble up after 10 minutes
Dissolve yeast plus 1 tsp. of sugar in warm water in large mixing bowl. Let yeast bloom about 10 min.  Add luke-warm milk, egg, and butter to yeast.  In a separate bowl mix 2 cups flour, sugar, and salt. Add dry to liquids and mix with spatula.  Attach kneading hook to mixer and knead dough on low speed while gradually adding flour until dough comes off the sides. (If you do not have a mixer, spread flour on a smooth counter and knead by hand until smooth and elastic.) About 5 minutes.

Spray large bowl with cooking spray or spread oil, place dough in bowl, turn greased side up.  Cover; let rise in warm place until double, about 1 ½  hours.


 Punch down dough.  Roll dough into rectangle, 15x9 inches, on lightly floured surface.


Spread butter with rubber spatula or fingers. Mix brown sugar and cinnamon; sprinkle over butter.  Roll up tightly long-ways. Pinch edge of dough into roll to seal.   


Press from outer roll to have an even log.  Cut into nine equal slices. Place on a greased baking pan evenly separated.  Let rise until double, about 40 minutes. 


Heat oven to 375°. Bake until golden brown, 25 to 30 minutes.

For glaze mix 1 cup powdered sugar with 1 tablespoon milk and ½ teaspoon vanilla until glaze is smooth.

Tip: The best place to set dough to rise is in the oven. Place a cup or bowl of warm water, heat oven on lowest setting, and turn oven off after 5 min. Place dough in oven to rise.

Adapted from
"Cinnamon Rolls." Betty Crocker's Cookbook. 2nd ed. Racine: Western, 1979. 215. Print.

Comments

  1. Delish! They look great! I may have to try these sometime. I am glad to see that another person loves good old betty crocker cooking. I too have a vintage cook book! Grew up on Betty Crocker recipie cooking from mom and am continuing the tradition :)

    ReplyDelete

Post a Comment

Popular posts from this blog

Arroz con Gandules

My family came to the US in the late '70s, and adapted well to the Thanksgiving Holiday; after all, it was another excuse to have a party.  And because turkey was eaten for Christmas, I remember Abuela making the same Salvadoran Christmas dinner for Thanksgiving.  Thanks to my dad Puertorican food was a must growing up, so it was always a very diverse event.  As time went on we learned more about American customs and began incorporating the sweet potato casserole, made by my aunt every year, and the green bean casserole came way later in my life (my absolute favorite).
Now that the holidays are approaching and we have my mother-in-law here for the holidays, I decided to make a Puertorican dinner for the week before Thanksgiving.  I made a Pernil and Arroz con Gandules along with a very simple lettuce, tomato, and onion salad. It turned out fabulous.
There is an easy* way of doing every day arroz con gandules, but because this was not an everyday meal I made a sofrito first and to…

Holiday Turkey and Pan con Pavo

As I've mentioned, my mom's side of the family is from El Salvador, and although they weren't able to bring much, they brought there oh so yummy recipes.  My absolute favorite, and something I look forward to ever year, is the Christmas Turkey.  Once in the US, my family adapted to the customs of Thanksgiving dinner, so it became a Thanksgiving and Christmas Turkey.
Our turkey is the best turkey I have ever eaten, and we have introduced it to so many other people that end up loving it. If you're thinking of making a Turkey for Christmas, here's the best turkey recipe ever.  Along with the best pan con pavo for the day after.
Truly enjoy; especially the olives!

SALVADORAN HOLIDAY TURKEY
servings:  about 8

15 pound turkey, thawed and cavity cleaned
1 stick butter, softened at room temperature
salt and pepper
1/2 cup sesame seeds
2 tablespoons whole pepper corns
2 tablespoons pumpkin seeds
2 dry chiles, like ancho
5 garlic cloves
1-3 tablespoons powdered achote*
1 me…

Pernil

So, if you haven't gotten your Thanksgiving Turkey and put it to defrost, it may be a little late.  I have an idea, though....make a Pernil or Pork Butt (not a ham, but actually the shoulder of the pig).  If you really want pork, but can't afford the pricey ham this is the way to go.  At home I'd get one for 60 cents/pound, and here they happen to have it for a week at my favorite discount grocery store at $1.50 a pound.  I snatched it up even though it wasn't in my normal grocery budget.  Now, this week when the budget is really tough with Thanksgiving around the corner, with a 10 pound pork butt, I managed to get 3 meals from it (maybe it'll be 4 by the weekend).
Pork is almost a staple in our household and it definitely was while growing up.  I have to say, Puertoricans know how to roast pork.  I will never forget the trip I took to Puerto Rico, and the day we had in the mountains where they had a whole pig roasting on a giant pit.  Then my dad and his best fri…