But I've been back in the kitchen today and making something slightly different.
A fabulous thing about being back in the kitchen is that is has given me the chance to use a few of my birthday gifts. A rather "me" pinny from my friend Sarah.
And a set of these really funky measuring cups from my friend Susie.
This week while indulging in an episode of Man vs Food with my Bro, we found Mr Richman taking us to the Lulu's Bakery and Cafe in San Antonio where they make Cinnamon Rolls which are bigger than my head.
Now I would never attempt to make something of this size, not only because my oven isn't big enough, but because I would want to eat a whole one and that's not good for anyone's waistline!!
Dough
2 packages active dry yeast
1 cup warm water
2 packages active dry yeast
1 cup warm water
2/3 cup sugar
1 cup warmed milk
2/3 cup butter
2 teaspoons salt
2 eggs, slightly beaten
7 cups flour, or more if needed
1 cup warmed milk
2/3 cup butter
2 teaspoons salt
2 eggs, slightly beaten
7 cups flour, or more if needed
Filling
1/2 cup melted butter
1 1/2 cup sugar
3 tablespoons cinnamon
To line pan - 1/4 cup melted butter
1/4 cup sugar
In a small bowl mix together warm
water, yeast and sugar and set aside.
In a large bowl, mix milk, melted butter, salt and eggs; stir well and add yeast mixture.
In a large bowl, mix milk, melted butter, salt and eggs; stir well and add yeast mixture.
Add half the flour and beat until
smooth.
Stir in enough of the remaining flour
until dough is slightly stiff (dough will be sticky).
Turn out onto a well-floured board;
knead 5-10 minutes.
Place in well-buttered glass or earthenware
bowl, cover and let rise in warm place, until doubled in size, I left mine for
around an hour.
Spread dough with 1/2 Cup melted butter. Mix together 1 1/2 Cup sugar and cinnamon; sprinkle over buttered dough.
Roll up and pinch edge together to
seal. Cut into slices.
Coat bottom of baking pan and a 8 inch
square pan with melted butter, then sprinkle with sugar.
Place cinnamon roll slices in pan.
Let rise in warm place until dough is
doubled in bulk, about 45 mins. ( I was concerned I spaced mine out a lot, but look!!)
Bake for 25-30 minutes, in preheated
oven, gas mark 4. Rolls should be nicely browned.
You could add a icing glaze or why not a cream cheese frosting. Alternatively a caramel sauce would also work well.
Now I'm off to put the kettle on for a cuppa and a bun.
Happy Baking
Muffin Minx.
