There really isn’t much more to say about these. They really are as good as they look. I am a big cinnamon roll fan, and always have been, even after fainting in the bathroom in 5th grade because that was all I had eaten for breakfast. But, through the years I have had some trouble with executing what I thought was the perfect cinnamon roll. Sometimes I think they are too greasy (I don’t like dark and oily undersides), sometimes too much work for too little results (anything that involves a saucepan for the filling), and I generally disapprove of cream cheese frosting. Yes, I hear all of you gasping, but really, I think that the light icing is way better here. Just try these out at home, and I think you will agree!
Cinnamon Triumph Rolls
Combine 3 c. warm water, 2/3 c. sugar, and 1 1/2 t. salt in the bowl of a kitchenaid. Add 2 Tbs. yeast and stir until dissolved. Add two beaten eggs, 2/3 c. shortening, 1 t. vanilla and stir. Add enough flour to make a soft dough (7-8 c.). Mix until smooth dough forms, and the dough pulls together. If it interests you, I never use the dough hook as the beater bar does great. Knead it a couple of times on a floured surface, and pull together into a beautiful pile of smooth dough. Put a little oil in a large bowl, and drop the dough in, smooshing it to lightly coat the dough in the oil, and turn it over. Cover with a tea towel, and let rise until doubled (I don’t time it, but my guess is somewhere around 40 minutes). Punch it down, and divide into two pieces. Roll each piece out into a rectangle about 12×16 inches. Smear with a light coating of soft butter(about 1/4 c. per roll), sprinkle with sugar (somewhere in the neighborhood of 1/4 c. per roll), and then dust it up with cinnamon (not too thick, and not too thin). Do not even think about raisins. Roll up the rectangles, and pinch the seam shut. I use a bread knife, and cut each roll into twelve slices. Lay them on an ungreased jelly roll pan, and pat lightly to get a uniform height and spread them together a bit. Cover and let rise slightly while the oven pre-heats to 375 degrees. Pop them in the oven and bake for 20 -25 minutes, or until perfect. While they are still mildly warm, but not hot, drizzle with a thick mix of powdered sugar and milk. These freeze beautifully, making you everyone’s favorite mom on a Sunday morning.