Tuesday, July 12, 2011

Renegade Rolls (Scrumptious Cinnamon Buns)

On my daughter's first day of summer, we celebrated by making homemade cinnamon rolls (her choice). We made fun pineapple drinks, like the ones we had in Costa Rica, and sipped on those while cooking.
My nieces joined us after a while to help us with the process.
I originally got this recipe from a Lancaster County Amish cookbook and I've adapted it over the years. The smell of these alone will send the family running wild-eyed to the kitchen.
When our last child was born, I told my husband and family by baking dozens of these babies, and at the bottom of the plate I hid a laminated little sign that said, "Here's to one last bun in the oven!"

2 pkgs. yeast
1 c. lukewarm water
1 tsp. sugar
1 cup milk, scalded and cooled
1/2 c. butter
3/4 c. sugar
1 1/2 tsp. salt
2 eggs
7 c. flour

Pour yeast into a container with the lukewarm water. Add the tsp. of sugar and let stand 5 min. Scald the milk and let cool to lukewarm.
Cream together butter and the 3/4 c. sugar and salt. Slowly add the eggs, one at a time. Add the yeast mixture and milk. Gradually add the flour.
Let rise until double the size. Roll out the dough and brush with melted butter. Sprinkle with brown sugar and cinnamon.

Roll the dough, starting with the furthest edge out, toward you. Keep the roll as tight as possible. Cut the pieces and place in a pan. Let rise again.

Bake at 375 degrees for 15 min. If not done, check every 5 min. more.

2 lbs. powdered sugar
1/2 c. + 1 tbsp. milk
3/4 stick butter, warm and softened
1/4-1/2 c. brewed coffee (depending on how strong you like the coffee flavor)
1 tbsp. vanilla extract
1 tsp. cinnamon
sprinkle of sea or kosher salt

Wisk together the powdered sugar, milk, butter, coffee, vanilla, cinnamon, and salt until smooth.

Pour onto the rolls while still warm, saving a little. After the rolls have absorbed some of the icing, pour on the rest (or I like to do this to each on the individual plates).