Perfect Cinnamon Rolls

I love, love, love cinnamon rolls!  I got this recipe from my aunt, and they always turn out perfectly.  I alter this recipe a lot, so it's very versitile.

You Need:

4 t. yeast
1 c. warm water
1 c. warm milk
2/3 c. sugar
2 teaspoons salt
2 eggs
2/3 c. shortning or butter
7 c. flour
Dough Enhancer (optional)
brown sugar, sugar, butter and cinnamon

Combine the yeast, water, milk, sugar, and salt in mixer with a dough hook.  Add in 3 cups of flour and the shortning.

Mix a little bit, then add the eggs.

Add the rest of the flour and the dough enhancer.

Knead for 6-8 minutes until the dough is smooth and elastic.

Cover and let rise in a warm place until doubled, about 1 hour.

I love this part! So beautiful.  Punch down.  Spray a counter top with cooking spray.  Roll dough to 1/2 inch thickness.

Spread about 1/4 to 1/2 cup softened butter over the dough.  Sprinkle liberally with sugar, brown sugar, and cinnamon.  (I use about 1/2 c. each sugar and 2 T. cinnamon.)

Roll up starting with one long side. 

To cut, I take a long piece of dental floss and scoot it under the edge of the dough.  I cross it over the top and pull the floss taught.  It slices right through, doesn't squish like a knife and is more even.  I couldn't get a picture, though, because I didn't have anyone else around to take pictures of the process.  Lay the cut rolls on a cookie sheet sprayed with cooking spray.

Cover and let rise til doubled, about 45 minutes.  I forgot to take a picture of that part, but they were all touching at the edges.  Bake at 350 for 20-30 minutes.  They should be evenly golden brown. 

Frost with Cream Cheese Frosting, and enjoy.  To reheat, place one on a plate and microwave for about 20 seconds.  YUMMY!!!  So good that you won't want to share!

Close ups of the cinnamon-y, frosting-y goodness!

Swedish Pancakes

This is a favorite at our house.  They're super easy, and leftover batter will keep for a day or so.

You'll need:

1 egg
1/4 c. sugar
1/2 flour
1 c. milk
1 t. vanilla

Mix everything together very well.  Sometimes it's hard to get the lumps out, so I like to use this handy mixer that I got for salad dressings to help. 

Heat a pan with cooking spray over medium-ish heat.  Pour about a 1/4-1/3 cup of batter in the pan.  You want it rather thin, but not quite as thin as crepes. 

Let cook until it is bubbly in the middle, and the edges are dry and cooked through.  Carefully flip the pancake to the other side.  Let cook for about 30 sec. to 1 min.  and remove from pan onto a plate.

Spread butter on the pancake.  Add a topping or toppings.  Our faves include powdered sugar, regular sugar, jam, fresh fruit, or over-easy eggs with maple syrup. 

 

Roll it up and serve to a happy family!