These words were thrust across the room at me as I washed dishes the other morning, like daggers slicing my heart. Ok, so I 'cheated'. Yep. I admit it. Me and Betty Crocker tried to bake someone happy. It was unsuccessful.
Since being home, I have begun to dabble in the fine art of baking. I have always enjoyed baking....to the point where people have said "you really should open a bakery or cater". I do make the world's best potato salad (no joke here) and make a killer pulled pork, even though I hate touching it with my fingers. I'm not sure why I have issues with food on my hands. I can sit in the garden covered in mud for hours at a time, but the thought of BBQ sauce under my nails makes me squeemish. Whatever.
SO......I started with French Bread. I have gotten so good at making it that I can whip up several loaves at a time. Which is good because they will eat the loaves I make as fast as I make them. But then there are the cinnamon rolls. I don't even LIKE cinnamon rolls, and these are amazing. And, I'm gonna share them.
They only take an HOUR to make.
Bring 3/4 cup of milk to a boil. Turn off heat, set 1/4 cup of butter (NOT margarine) in the milk until it is fully melted. Mix and let it cool.
In your Kitchaid, using the dough hook, mix a package of fast-rising yeast, 3 1/2 cups of flour, 1/4 cup of sugar and 1/2 tsp of salt. Add an egg, 1/4 cup of water, and the milk/butter mixture and set your Kitchaid to the "stir" setting for 5 minutes.
Let dough rest for 10 minutes. This is a good time to make the filling, consisting of 1/2 cup of softened butter, 1 cup of brown sugar and a tablespoon of cinnamon. DO NOT USE MARGARINE. It will get too soft and make a MESS. Preheat your oven to 375.
Roll your dough into a 12 x 18 rectangle. Spread the filling on it. it should look like this:
Roll dough from one end and pinch the seam to seal it.
Cut into 12 pieces (its always easiest to cut in half, then half, then thirds. At least for me) and place in a greased 9x 13 glass dish. I'm sure a regular pan would be sufficient, but heck, it's all about presentation.
Bake for 20 minutes or until browned. While you are waiting, and DYING because the house smells so good, make the frosting.....I use 4 ounces of whipped cream cheese (it mixes easier) with a cup of powdered sugar and 1/2 tsp vanilla. If you need a little more powdered sugar because it's too watery, ok. When you add too much and it's dry, add a little milk. Not a big deal.
At this point the other household members will begin to appear, impressed with your incredible abilities as a chef. Just smile and accept their kudos. In a grand display, throw open the oven and pull of the tray of delicacies created just for them and say "made with my special ingredient, LOVE". Yes, it's corny, but I dont care. I say it every time I bake, even if no one is around.
Ice the rolls and set them on the table.
You may even put them on a plate for a beautiful presentation. But this is going a little overboard.
Enjoy. And know, however, that the Pillsbury Doughboy version will NEVER make the grade again in your house.
On to my next adventure.....
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