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I will now quote my daughter's statement when she took the first bite, "Mommy, it's like these fell from
heaven...uuummmmm....they're so good!" Now if that's not a rave review, I don't know what is.
Cinnamon rolls and apple fritters are my favorite doughnuts on Sunday morning. I've been wanting to
make some homemade from scratch cinnamon rolls for a while. My hubby wasn't feeling well Sunday
morning and slept later than usual. My girls woke up hungry and wanted Daddy to go get some
doughnuts. So I thought this would be a great chance to test out my yeast dough skills once again. It was
much easier than waking up my sleeping cranky bear of a husband to watch our kids, taking a shower,
and going to the doughnut shop myself.
This is a recipe I got from Paula Deen on Food Network. I remember watching her make them outside for
her Riverside Party. If she can make them outside, I should definitely be able to tackle these inside my
own kitchen. I used Rapid Rise yeast so they would be edible much faster. My kids kept asking me, "Are
they ready yet Mommy? How much longer? I'm hungry." Can you imagine if I used the normal yeast that
takes over 2 hours total rise time?
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My family definitely enjoyed them. We all ate 2 each, and my 7 year old ate 3! Then my kids fought over
who would eat the last 2 later in the day. I hope you enjoy these as much as we did. I will be making
these again for Christmas morning, if not sooner!
Ingredients:
Dough:
1/4 ounce packet Rapid Rise yeast
1/2 C warm water
1/2 C scalded milk
1/4 C white sugar
1/3 C butter, melted
1 tsp salt
1 egg
4 C all purpose flour
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Filling:
1/2 C butter, softened
3/4 C white sugar
2 T cinnamon
Icing/Glaze:
1 1/2 C powdered sugar
1 tsp vanilla
3-4 T milk
(8)
(6)
Turn the oven back on to 170 degrees. Coat the bottom of baking pan with butter and sprinkle with sugar.
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Place cinnamon roll slices slightly close together in the pan, cover with towel, and place in oven to rise
until dough is doubled, about 30 minutes.
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After the rolls have risen and are all touching, remove the towel. Increase the oven temperature to 375
degrees and bake for 15-18 minutes, or until golden brown on top.
While the cinnamon rolls are baking, you can make the icing/glaze. In a bowl, mix together the powdered
sugar, vanilla, and 3 T of milk. Add more milk as needed until the glaze reaches desired consistency.
Spread over warm cinnamon rolls and serve. I always serve some of the icing on the side since some of
us really like it on thick. Enjoy!
Linked up at:
Tuesday Night Supper Club
Hearth and Soul Blog Hop
Tasty Tuesday Blog Hop
Tempt My Tummy Tuesday
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10 comments:
Susan: My Food Obsession November 17, 2010
Hi Rhondi,
These look so scrumptious! Cinnamon rolls are one of my favorite sweet buns, I could never get sick on
them.
Reply
Reply
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you have guts girl--trying out a yeast recipe for the first time with a slew of kids at your heels! these
look yummy...gotta love that paula deen! thank you for sharing this great story and recipe with
tuesday night supper club
Reply
Thanksgiving 2010
Upside Down Apple Spice
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Cake with Coconut
Cinnamon rolls are on my to-do list. Lots of icing on your rolls, must be yummy!
Reply
I am drooling also - your cinnamon rolls look amazing!! It would be a great treat for Christmas morning
- thanks for sharing this with the Hearth and Soul Hop!
Reply
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