To those of you who may have a special diet:
This is most likely not for you. It’s not: low-cal, low-fat, low-carb, or low……-anything. The only thing it might be low on is will-power.
Sooo, I’m doing another food post today.
There is this recipe out there for the world’s most amazing cinnamon rolls. You may have heard of them, they’re by Pioneer Woman. But the recipe makes an extraordinary amount of them. I decided to 1/4 the recipe so it would only make a dozen (a 9×13″ pan).
Scald milk, oil, and sugar.
Scald?….scald?…..What in the world does scald mean in cooking? I know if you put a kid in the tub with the water too hot, he will be scalded. So, I ran to the sink turned the water on as HOT as I coud and threw the pan in. BIG MESS. I don’t think that what I was going for. Google it. heat until just before boiling. got it! (author’s note: I didn’t really throw the pan in the sink. The sink bit was just to funny of a thought to leave out. I just googled it. And then looked it up in a cook book.) Cook book says “stirring constantly.” Whoops! Didn’t notice that until it was all said and done. Let’s hope it’s still ok. That would stink to ruin the whole batch just because I didn’t stir constantly. By the way, after scalding, it should be frothy like in the picture.
Then set a timer and let it sit there. and cool. to lukewarm. (about 1/2 hour to an hour). I did a load of dishes. Add yeast. let it foam. Then add some flour cover and let it sit again. One full hour. This is soooo time-consuming. Not labor intensive, just time-consuming. It’s a waiting game. I wrote a blog post and got a spot cleared off for rolling these out! Oh yeah, and I cooked a pound of bacon, but you’ll hear more about that in a minute.
Then add more flour, baking soda, baking powder, and salt. Roll out on work-surface into a rectangle. Here’s where I started to diverge.
Rub a half stick of butter on the dough. Pour sugar on top. Add cinnamon (more than you wouldthink necessary)
Now for the AMAZING part:
You remember that pound of bacon I mentioned earlier? Yup! cut it up and distribute evenly over the whole thing. Then roll it up. Slice with dental floss.
Put ’em in a greased pan and stick it in the fridge. (Because who really wants to make cinnamon rolls at midnight? and who really wants to eat cold cinnamon rolls in the morning? NOT me.)
Next morning: Pull the pan out of the fridge as soon as you wake up. Do whatever you have to do to wait out the next 30-45 minutes including preheating the oven to 450. Rolls MUST rise, or they won’t be wonderful.
FINALLY, you can put them in the oven for 18-20 minutes. That’s all the longer you have to wait for your decadent breakfast.
BUT first, you must make the icing.
-2 c. powdered sugar
-enough instant coffee for a large mug mixed into 1/8 c. hot coffee (wow! that’s some strong beverage!! I used Starbuck’s Via because it is micro-ground and dissolves better.)
-2 t. maple flavoring
-1/8 c. milk
-1/3 stick melted butter
-1/8 t salt (or more, depending if you’re in the mood for salty-sweet)
Mix all that together. Ding! They’re done…..But Not quite. See those are naked cinnamon rolls.
Now smear the icing on top and enjoy warmmmmm…… yumm. It looks like a LOT of frosting, but really it’s just right.
Personally, I could just eat the icing alone. It was more wonderful than anything I’ve ever put in my mouth. Ben liked it too! In photo 3 he’s trying to catch the icing dripping off his lips.
Hopefully this one goes over well what with all the “bacon-hype” lately. (yeah, I saw the bacon bouquet on Valentine’s Day!)