Subj : Cinnamon Rolls - continu
To   : All
From : Dave Drum
Date : Sun Jun 25 2023 05:20:06

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Special Cinnamon Rolls - Pt 2
 Categories: Breads, Snacks, Chocolate, Herbs
      Yield: 12 servings
 
           INSTRUCTIONS CONTINUE
 
  When 5 min are up, gather the dough into a ball.
  
  Wash and dry your hands.
  
  If you haven't already done so, take 1/2 cup of salted butter out of
  the refrigerator so that it will be softened by the time you need to
  make the filling for your rolls.
  
  Spray the inside of a much larger bowl with Pam or another nonstick
  cooking spray. Pick up the dough and nestle it right down in the bowl
  you prepared.
  
  Wash and dry your bread board (or your counter if you didn't use a
  bread board). Tear off a sheet of plastic wrap that's larger than the
  surface of your dough, and stretch it out on the space you washed.
  Spray it with nonstick cooking cooking spray, lift it up, and cover
  the dough in your bowl, sprayed side down, so it’s touching the
  surface of the dough. Tuck it in around the dough so that the dough
  will stay nice and warm.
  
  Set the bowl in a warm, draft-free place and let it rise for 1 to 1
  1/2 hours or until it's doubled in size.
  
  Sprinkle your bread board or counter again with a light coating of
  flour.
  
  Turn the work bowl upside down on the floured board so that the dough
  will come out. (If it sticks, just scoop it out with your hands.)
  
  Sprinkle the mound of dough lightly with flour, punch it down with
  your palms, and roll it out with a rolling pin into a 9" X 13"
  rectangle. (That's the size of the cake pan you'll be using to bake
  your Special Cinnamon Rolls.)
  
  Spread the surface of the rectangle with the softened butter. (If you
  forgot to soften it, give it 30 seconds in the microwave on HIGH to
  half-melt it and then spread it out on your dough.) Let your dough sit
  there in all its buttery goodness while you make the rest of the
  topping.
  
  Mix 3/4 cup white (granulated) sugar with the Tablespoon of cinnamon.
  Sprinkle this sugar and cinnamon mixture over the top of the rectangle
  of dough. Sprinkle the cup of chocolate chips on top of the sugar and
  cinnamon mixture as evenly as you can.
  
  Starting from one of the long sides of the rectangle, roll it up
  tightly like a jelly roll. Since you don't have 8 hands, you'll have
  to work from side to side, rolling a little bit up at a time in order
  to get it nice and even. Pinch the edge to the surface of the roll so
  that it will stay closed.
  
  Spread the bottom of a 9" X 13" rectangular cake pan with the 2
  Tablespoons of softened butter. Sprinkle in the 2 Tablespoons of sugar
  and tip the pan so it's evenly distributed. Sprinkle in the teaspoon
  of cinnamon as evenly as possible. Use your sharpest knife to cut the
  roll of dough into 12 slices. Arrange the slices in the cake pan 3
  rows across and 4 rows down.
  
  Spray another sheet of plastic wrap with nonstick cooking spray and
  use that, sprayed side down, touching the surface of the rolls. Tuck
  it in and set your Special Cinnamon Rolls in a warm, draft-free place
  for 45 minutes or until they're doubled in bulk.
  
  When your rolls are ready to bake, heat the oven to 350ºF/175ºC, rack
  in the middle position. Leave the plastic wrap on your rolls until
  your oven comes up to temperature. Remove the plastic wrap and bake
  your rolls for 30 minutes or until nicely browned. Then take them out
  of the oven and place them on a cold stove burner or a wire rack to
  cool while you make the icing. You'll want to frost your rolls while
  they're still warm so that the icing can run down into the crevices.
  
  Put the cup of powdered sugar into a small mixing bowl. Using a fork,
  mix in the melted butter, milk, and vanilla. Whisk it with your fork
  until it's smooth and creamy, and has the consistency of icing. If
  the resulting mixture is too thick, whisk in a little more milk. If
  the resulting mixture is too thin, whisk in a bit more powdered sugar.
  
  HANNAH'S 1ST NOTE: From start to finish, these cinnamon rolls will
  take about 3 1/2 to 4 hours before they’re ready to eat. Your work
  time is only about 30 minutes, but there's a lot of down time while
  you wait for the dough to rise and to bake.
  
  HANNAH'S 2ND NOTE: Mother thinks I should frost these with Neverfail
  Fudge Frosting. I'm convinced that Mother would eat a dill pickle and
  insist insist that it was delicious if I frosted it with fudge
  frosting.
  
  RECIPE FROM: Cinnamon Roll Murder (Hannah Swenson series Book 15)
  
  Uncle Dirty Dave's Archives
 
MMMMM

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