Cinnamon Rolls, or my own private heaven

Wednesday, April 3, 2013

I tempted you with these Cinnamon rolls a few weeks ago, and after Merrick requested that I post them, I couldn't resist!  You know what my secret is?  Use pizza dough...  Seriously.  For some reason, maybe because it rolls out a little thinner, they are cooked all the way through, but still light and fluffy and so delicious!






Cinnamon Rolls

Dough: 
from hint of honey
1 cup warm water
2 tsp honey
2 tsp yeast
2 cups of white flour
1 tsp sea salt
2 Tbs olive oil
Combine yeast, warm water and honey and proof for ten minutes until foamy.  Add 2 cups of flour, salt and olive oil and combine until it forms a soft dough (you may need a little extra flour to keep the dough from being sticky).  Let dough rise for 1 hour until doubled in size and then punch it down and roll it out into a rectangle.

Filling:
1/4 cup melted butter
1/2 cup brown sugar
2 tsp cinnamon

Pour butter over rectangle of rolled out dough.  Spread around with your freshly washed hand.  Sprinkle brown sugar and cinnamon evenly over dough making sure to sprinkle all the way to the edges.  Roll the dough up, making a long skinny roll (you want roll the short sides together of the rectangle so that you will have lots of cinnamon rolls rather than a few very fat cinnamon rolls).  Cut with a sharp knife to make 1" wide wheels.  Let rise for another 45 minutes and then bake in a preheated 350 degree oven for about 25 minutes.

Icing:
from hint of honey
2 cups of powdered sugar
2 Tbs butter
1/2 tsp vanilla extract (opt, but recommended)
1/4 cup milk

Whisk ingredients together until smooth and pour evenly over baked cinnamon rolls about 5 minutes after pulling them out of the oven.  And try not to eat all of them in one sitting!  Enjoy!

1 comment

  1. What a genius idea to use pizza dough!

    I haven't stopped by in a while (read you with Google Reader) but I love your new look!

    ReplyDelete

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