Yummy Cinnamon Rolls

I got this recipe from my sister in law Traci. The cinnamon rolls are nice and light and fluffy just the way I like them. The original recipe calls for using dry active yeast, however I've been using instant yeast for everything lately so I've made that change. I also can't eat cinnamon rolls without a cream cheese icing so I've added that as well!

The last time I made them I gave some to a friend in the ward and she's been wanting the recipe, so I figured I'd better get it on here as that was over a month ago. I didn't take a picture at the time so I'll have to add it the next time I make them!

Yummy Cinnamon Rolls

2 cups milk slightly scalded (little skim on top, barely bubbling around edge)
1/2 cup shortening
1 cup sugar
2 tsp salt
1 cup instant mashed potatoes cooked (2/3 cup milk, 2/3 cup flake. I don't add salt, butter, etc)
1 1/2 tbsp instant yeast (I use SAF instant yeast and love it) or 2 tbsp dry active yeast
1/2 cup warm water
2 eggs, slightly beaten
7 - 8 cups flour (add more if needed to get right consistency)

4 tbsp softened butter divided in half
1 cup sugar and 4 tsp cinnamon mixed and divided in half

Directions:
Make instant potatoes.

In Kitchen Aid or large bowl, pour the scalded milk over the next 4 ingredients. Cool until lukewarm (approximately 15 minutes).

If using the instant yeast:
Combine 4 cups of flour and the instant yeast in a medium bowl and set aside.

When cooled, add the water, the eggs and 4 cups of the flour (with the yeast in it) to the Kitchen Aid bowl / large bowl. Beat until smooth. Then add the rest of the flour and mix until dough becomes smooth and elastic.

If using the dry active yeast:
Dissolve yeast in the warm water while the above ingredients cool, during last 5 minutes or so.

When cooled, add the eggs and 4 cups of the flour to the Kitchen Aid bowl / large bowl. Beat until smooth. Then add the dissolved yeast and the rest of the flour and mix until dough becomes smooth and elastic.

The rest of the directions are the same despite what yeast you use:
Place dough in a lightly oiled (PAM) bowl and cover with saran wrap and a dish towel and raise until doubled (at least 1 hour). Divide dough in two and roll out each half into a rectangle (about 10-12" by however long it rolls out).

Soften 2 tbsp butter and brush on the rolled out dough. Sprinkle with half of the sugar/cinnamon mixture (1/2 cup sugar and 2 tsp cinnamon).

Roll down 10" side and cut approximately 1" slices with thread or dental floss (slide the thread under the roll and pull it up on the sides and cross to cut).

Put on greased cookie sheet and let rise until doubled (30 min-1 hr.)

Repeat for the other half of the dough.

Bake at 350 degrees for 20 mins or until lightly browned. Add cream cheese icing while cinnamon rolls are hot.


Cream Cheese Icing
8 oz cream cheese softened
1/2 cup butter softened
3 cups icing sugar
3 tsp milk
1 tsp vanilla

Note: the original recipe called for this glaze, but I'm all about a cream cheese icing instead so that's what I always use!

Glaze
2 cups powdered sugar
8 tsp milk
2 tbsp soft butter
1/2 tsp vanilla

Enjoy!

*Note: I hope this makes sense...but if you have questions about the method for the instant yeast versus the dry active yeast please ask me!

European Bread

This bread is super super easy... you don't even have to knead it. The only catch is you have to plan ahead as it needs to rise for 10 - 15 hours plus 1 more hour. So you'll most likely want to start it late the night before and finish it the next day.

I took it to a Relief Society dinner tonight and I was asked for the recipe, so here it is girls! (It really is easy, though might sound a little different, so please let me know if you have any questions.) I think I'm going to try adding some rosemary and garlic next time and I'll update the recipe if it turns out to be a success;)

*Note: I cooked the bread in the picture a little longer than I'd planned (that's what happens when you're trying to do too many things at once) so it's a little darker than I like!

European Bread
6 cups flour
1 tbsp salt
1/2 tsp SAF instant yeast
3 1/4 cups water

Using a big spoon mix all ingredients together, but be careful not to overmix. Mix only until the flour has absorbed all the water (maybe 20 stirs). You will still be able to see some flour that's not quite mixed in.

Cover with saran wrap and let it sit at room temperature for 10-15 hours. Do not let the dough sit for more than 15 hours.

Prepare a cookie sheet with parchment paper and four circles of corn meal or wheat hearts (hot cereal).

Sprinkle flour generously on the counter and scrape dough out of the bowl with a spatula letting it plop on the counter. Cut the dough into 4 portions and then gather up the sides of the dough to a stem (kind of like a balloon). Put flour on your hands and flop it over onto the cookie sheet. Cover with saran wrap and let it rise for 1 hour.

Preheat oven to 500 degrees. Put the cookie sheet in the oven and turn the temperature down to 450 degrees. Bake for 35 minutes or until brown (golden brown is not dark enough).

Remove bread from the oven and let it cool completely before covering it (or the crust will turn soft).

*Note: Do not let the dough rise for more than 15 hours!

*Note: Make sure to use parchment paper and NOT wax paper as the wax paper will not hold up to the high heat.