Cinnamon Rolls ~~ With a Twist
Plain and Simple
You know those huge cinnamon rolls dripping with ooey gooey yumminess? Yes, I do have one of those every few years...I can smell the aroma of them as I walk up to the bakery counter.
This roll is not ooey gooey...it is basically a roll with a bit of sugar and a bit of cinnamon...a light tender pastry to enjoy when something sweet is longed for by our palates.
Hungry for something that reminds you of your childhood?
These cinnamon rolls transport me back to a tiny kitchen in my childhood home.
About once a month my Momma would bring out the cinnamon and brown sugar. We knew that cinnamon rolls would soon appear.
My sisters and I were eager to help with preparation. We of course wanted to be nearby so that when they came out of the oven, we were right there, ready to have one.
The twist with these rolls is a way that I have altered my Momma's recipe. I could never make them just like hers so I came up with a new version of the recipe.
Instead of milk I use mayonnaise mixed with water. The texture of the roll is tender and moist. In case you are wondering ,no, they do not taste like a cinnamon sandwich. You do not taste the mayo at all.
This is an easy recipe but you do have to be patient. You must wait for them to rise, two times. So, make them on a day when you have time to devote to them. You can go off and work on a hub while they are rising.
Walking back into my childhood days as I prepared these made this a particularly enjoyable experience.
Cook Time
Gather ingredients
Ingredients
- 2 1/2 cups unleached, unbromated flour
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
- 3/4 cup mayonnaise
- 3/4 cup water
- 1 cup lukewarm water, to which yeast will be added
- 2 1/2 teaspoons dry yeast
- l teaspoon sea salt
- For sugar mixture to be placed inside of dough
- 3/4 cup brown sugar
- 3 1/2 teaspoons ground cinnamon
- 3 tablespoons unsalted butter/ 2 tablespoons will be brushed on dough rectangle, reserve one tbsp to brush on rolls after they rise
- For drizzle to drip over rolls
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 1/4 cup water or milk
Ingredients for cinnamon & sugar mixture
Dough ready to rise
Dough, covered and placed in a warm spot
Dough slathered with butter
Dough with a blanket of cinnamon and sugar goodness
Raged end is cut off of dough
Popped in the oven, ready to bake
Just out of the oven, awaiting the drizzle
Instructions
- Mix yeast and warm water and set aside for about 8 minutes.
- Mix butter, sugar, mayonnaise and water. Add to yeast mixture.
- Add flour and salt to wet ingredients and mix just till blended.
- Place on work space or pastry cloth and work it till it pulls together nicely This will happen in a very few minutes.
- Shape into a round, place in a warm place, cover, and let rise till doubled.
- Place on work space or pastry cloth and shape into 9x12 rectangle.
- Mix cinnamon and sugar well. pat onto dough.
- Gently roll dough in a long roll. Carefully cut off the ragged ends.
- Cut into 8 sections, place in baking pan, brush with melted butter. Let rise till doubled.
- Bake at 400 for about 30 minutes. Check at about 20 minutes if you have an oven that bakes "hot."
- Remove from the oven. Let cool in the pan about 10 minutes and prepare your drizzle. Mix powdered sugar and water and drizzle over slightly cooled rolls. Serve right away.
| Nutrition Facts | |
|---|---|
| Serving size: 1 roll | |
| Calories | 230 |
| Calories from Fat | 63 |
| % Daily Value * | |
| Fat 7 g | 11% |
| Carbohydrates 35 g | 12% |
| Sugar 25 g | |
| Fiber 1 g | 4% |
| Protein 3 g | 6% |
| Cholesterol 35 mg | 12% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2013 Patricia Scott
