Everyone has a bucket list, right? So of course I too have a bucket list. The only difference between my bucket list and what I would imagine most people lists look like, is that nowhere on my list is skydiving, skinning dipping, getting a tattoo, or climbing to the peak of Mt Everest.
My list reads more like a cook book.. Make croissants, cut open a pomegranate, cook more soup, get over fear of throwing live lobsters into a pot, cook a meal featuring Crispy Duck breasts, and of course make cinnamon rolls is on there.
After tackling the Duck successfully and with great easy I knew it was time for me to have a hand at cinnamon rolls. The lobsters are going to have to wait, maybe until it is the last food on earth and I am the last person on earth with no big strong man to throw them in the pot for me?
Why do they scare me so much? They are all rubber banded and tiny compared to me? Seems like an unsubstantiated fear, but somehow I still cannot do it.
You should have seen me last month during my most recent attempt. I ripped opened the bag from the fish store so that the little guys would be easy to reach. Then I grabbed some tongs to give myself a little barrier. Slowly with the tongs I grabbed the center of the shell… then… fast as lightening the other lobby in the bag starts writhing and snapping! I drop the tongs, scream, jump up and down, and wait until someone comes to my rescue and drops them in the pot with easy. I think lobsters are like dogs, they smell fear.
Back to the cinnamon rolls. These I can check off my bucket list. And these I will be making again.
Cinnamon rolls hold so many positive memories for me. Most of which involve a blue tube that you bang on the corner of the counter to open. But the smell of cinnamon coming from the oven and icing melting over the tops as soon as they were done reminds me of happy Sundays morning spent relaxing in pajamas.
Since I prefer things made from all ingredients I can pronounce and which contain no preservatives, it was about time I made some homemade cinnamon rolls. While they take a little bit to rise, the labor part is really pretty quick. And the good part is you can adjust the filling and the frosting to the amount you want. I am a huge cinnamon fan and cannot get enough raisins so this recipe fits that bill, but you could always cut back a bit. And the icing is definitely for someone with a sweet tooth so you can always leave a few plain for those that like, or make a half batch.
Now that I conquered my cinnamon roll fear I can tell you that these will be made at least once a month in my house!
Cinnamon Raisin Rolls
1/2 cup warm water
2 packets of yeast
1/2 cup milk
1/2 cup sugar
1 1/2 teaspoon salt
1/4 cup butter
2 eggs, beaten
4-4 1/2 cups flour
8 Tablespoons butter, melted
1/4 cup sugar
1/2 cup brown sugar
2 Tablespoons cinnamon
1/4 teaspoon ground ginger
¼ teaspoon ground nutmeg
1/2 teaspoon salt
¾ cup raisins
For the Icing:
1 1/2 cups confectioners’ sugar
3 tablespoons heavy cream
In a large measuring cup or a bowl measure the warm water and add the yeast. Let set for about 5 minutes, it should become foamy.
On the stove, over medium, heat your milk in a small saucepan until bubbles begin to form. Turn off the heat and add the sugar, salt, ¼ cup butter and whisk to combine.
In a small bowl beat your eggs.
In the bowl of your mixer (or just a large bowl) measure 2 cups of the flour. Add in the yeast mixture, butter mixture and egg mixture. With dough hook attachment or just a wooden spoon, mix to combine. The add additional flour a half cup at a time until the dough comes together and is only slightly sticky. Knead the dough for about 3-5 minutes (with hands or dough hook).
Oil a clean bowl and place dough on the bottom. Cover with a towel and let it rise for 4-6 hours (or overnight).
Punch risen dough down in the bowl and divide in half. On wax paper roll out each half into an 8×10 rectangle.
In a small bowl combine the sugar, brown sugar, cinnamon, ginger, nutmeg, salt, and raisins. Melt the butter. Brush less than half of the melted butter on each rectangle. Sprinkle the cinnamon raisin mixture even over each rectangle of dough. Pat down the mixture with your hands. Begin rolling the dough from the long 10 inch wide side. Roll tightly. With a sharp knife slice roll in about 1 ½ inch increments, and then gently place into a greased 9×13-inch dish. You should be able to get 9 rolls from each log for a total of 18 rolls (arrange 3×6 in the baking dish). Brush tops with the remaining butter. Cover with a clean kitchen towel and let rise for another hour or until doubled in size.
Bake in preheated oven for 20-25 minutes or until slightly golden on top.
When rolls are out of the oven, mix together the confectioners’ sugar and heavy cream. Adding cream until your desired drizzling consistency is reached. Drizzle tops of slightly cooled cinnamon rolls. Slice and enjoy!