Well, it’s February today and it’s about time that I got back into the kitchen. I’ve made it into my second trimester and I’m starting to feel like myself again in the food department. My nausea has subsided and I’m not having the terrible food aversions that I was having in the middle of my first trimester. Although, brussel sprouts (which I normally LOVE) still do not sound appetizing and I am still finding myself picking carbs over meat and veggies. Therefore, with my current obsession of carbs, this recipe is perfect! My hygienist at my office brought in these yummy cinnamon rolls, hers were huge and puffy, and I asked her for the recipe. My cinnamon rolls didn’t turn out quite as large and puffy as hers, but I think they still tasted good and I would make them again. I’m not sure if my yeast wasn’t as active as it could have been. I’ll have to try them again to see if I can get the size and texture that I was envisioning. These are great for sharing, I had made these to share with my book club for a brunch get together.
- 1/4 ounce package yeast
- 1/2 cup warm water
- 1/2 cup scalded milk
- 1/4 cup sugar
- 1/3 cup butter
- 1 teaspoon salt
- 1 egg
- 3 1/2 to 4 cups all purpose flour
- 1/2 cup melted butter, plus more for pan
- 3/4 cup sugar, plus more for pan
- 2 tablespoons ground cinnamon
- 3/4 cup raisins (ick, I don’t like raisins, but if you do!), walnuts or pecans, optional
- 4 ounces cream cheese, room temperature
- 1 cup powdered sugar
- 1/4 cup unsalted butter, room temperature
- 1/2 teaspoon vanilla extract
In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. (I used the bread hook on my Kitchenaid mixer, this could be the difference of why mine weren’t as fluffy) Place in a well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
When dough is doubled in size, punch down dough. Roll out on a floured surface into a 15×9 inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins, if desired. Beginning at the 15-inch side, roll up dough and pinch edge together to seal. Cut into 12 to 15 slices.
Coat the bottom of the baking pan with butter and sprinkle with sugar. Place cinnamon roll slices together in the pan and let rise until dough is doubled, about 45 minutes.
Heat oven to 350 degrees. Bake for about 30 minutes or until nice browned.
While baking, mix the above ingredients for the glaze/frosting. Spread over slightly cooled rolls.
These are a little labor intensive, but if you have some time on a weekend, they are really tasty and probably a little healthier than Cinnabon.
Tomorrow I will be 13 weeks and into my second trimester. Like I said above, I’m feeling better and starting to get a bit of a pooch. We had our 12 week ultrasound yesterday and everything is looking good. We did the nuchal translucency screen and both babies had measurements that were below a higher risk measurement. I will post pictures soon! It’s always so comforting and exciting to see the little ones in there.
Oh and one last thing, our awesome Seattle Seahawks are playing in the Super Bowl tomorrow! Hubby flew out this morning and is going with 2 other friends to the game! I’m so excited that he will get to be there. Our city is alive with excitement and I hope they can bring home a WIN for us! Go Hawks!!!!!!