Friday, April 1, 2011

Mom's Famous Cinnamon Rolls



These giant cinnamon rolls are a special treat
at
Purple Chocolat Home
as they take a while to make.  Usually we make
them on Saturday morning.

My 17 year old just asked for them on his birthday
but since it was later in the day, I made them for him
the next day.


These rolls fit in perfectly with Bread Week.  They are a little
more complicated than regular rolls, but are not hard.


The trick to any roll is to have really moist dough.  This makes
a nice moist dough that is not too sticky.  Many beginning
bread makers add too much flour.  Don't be tempted to add
more flour.  It will be less sticky after it rises.




I developed this recipe after many tries - no one was complaining
when they had to taste test them.


I like to mix my butter, sugar, and cinnamon together and
then crumble it on top of the dough.  I also add just a
touch of flour to keep the cinnamon sugar from running out
of the rolls as they bake.


See how nicely this rolls up?  If you do have a little sticking
problem, use a dough scraper as you roll.



I always use parchment paper when I bake these.  That
also helps keep the cinnamon sugar from running out
of the rolls and it makes cleaning a breeze.


There is nothing like the smell of these in the oven.

Don't overbake the rolls, they should be just pale brown.
We make them large and keep them far apart on the pan.



These were 6 inches across.

No simple glaze, (never), but a rich buttery frosting.
I always put some sprinkles on them too.  It is fun letting
the kiddies choose their own sprinkles.


Mom's Famous Cinnamon Rolls

1 T. bread yeast (I use SAF)
1 T. sugar
1/2 C. warm water
(test it on your wrist - should feel warm but not hot, not cool)

Mix the above ingredients in a small bowl and set aside.

Scald 1 1/2 C. milk.  Add 1 1/2 C. cold water to that.
Mix in:

1/2 C. melted butter
3/4 C. sugar
3 large eggs
1 T. salt
5 C. all purpose flour

Place these ingredients in a large Kitchenaid bowl
(or other mixer bowl that can knead bread), and add
the yeast mixture to it.  Mix with the bread dough attachment
until well blended.  Add 4 1/2 C. more flour and let knead
for about 5-7 minutes or until smooth.

Spray the top of the dough with Pam and cover tightly
with plastic wrap. 

Let rise until double - usually 1- 1 1/2 hours.  Punch down
down.  Heavily flour counter and roll out to about a 10x15
oblong. 

Mix:
1/2 C. melted butter
2 C. packed brown sugar (I like dark brown if I have it)
4 T. cinnamon
1 tsp. flour

Sprinkle the sugar mix over the dough and roll up.

Using dental floss or a serrated knife, cut the rolls into
1 to 1 1/4 inch pieces.  Place on a parchment paper lined
baking sheet.  Cover lightly with paper towel.
 Let rise - usually about 20-30 minutes.
Bake in a 350 degree oven for 20 minutes.

Let cool.
Frost.

Frosting Recipe
1 C. softened butter (not margarine)
6 C. powdered sugar
2 tsp. clear vanilla
3-4 T. cold water

Place in a  large mixing bowl.  Beat with the
wire whip until creamy.  If it is too stiff to frost
easily, add more water, a half tablespoon at a time.

Garnish if desired with sprinkles or cinnamon sugar.






I have to share a quote I loved from a culinary mystery
I read - Lemon Tart, A Culinary Mystery, by Josi S.
Kilpack. 
 "Though never a very good dieter, she'd found a
rule of thumb that kept her from blimping out as her metabolism
aged - eat what you want, but not all of it.  So if she wanted 
cheesecake, she made cheesecake, had a slice, and took the
rest to a friend or someone in her church who needed a 
pick-me-up."  

 This is my philosophy with these huge
cinnamon rolls.  They make 15 to 18 large rolls. We usually
each enjoy one and then start planning who to deliver them
to.  Our neighbors love it when we make fresh cinnamon rolls!

MMmmmmmmmm!  I think there is still
one left in the kitchen..... See ya!

I will be posting with
Tasty Tuesdays
Wow Us Wednesday
Foodie Fridays
Favorite Things Saturday
Sweets for a Saturday
Jacqueline
Jacqueline

Chocolat - French for Chocolate. I adored chocolate from a young age when I had to sneak in the cupboard to find where my mother had hidden the Nestle's Chocolate Chips. Having read about the famous chocolat shoppes in Paris, when I finally got there I was determined to try a chocolate from every Paris shoppe. I invite you to share my adventures in creating, in travel, and in life.

29 comments:

  1. HELLO JACQUELINE~OMG! YOU MADE MY MOUTH WATER...LOL!!!
    I COULD ALMOST SMELL THEM BAKING FROM ALL THE WAY DOWN HERE....GIGGLES!!
    THANKS FOR SHARING :)

    XO~MARI

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  2. BOING!! My scales just blew apart. :)

    Barb

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  3. Hi Jacqueline, Feel free to send some my way! A nice cinnamon roll with a hot cup of coffee; is there anything better?
    Have a wonderful wknd!
    Beth

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  4. Drooling!! These look and sound amazing. Nothing better than homemade warm cinnamon rolls with lots of frosting.

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  5. Now I thought cinnamon rolls were such a decedent treat, but yours are almost sinful! I am not really a baker but these rolls make me want to bake! Beautiful! I can imagine how delicious they would be with a good cup of coffee.
    xo YVonne

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  6. I love cinnies and yours are awesome! I love the big ones best too, we love to make them and eat them, I love raisins and sometimes nuts in mine too. Have a nice weekend :D

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  7. Thank you for sharing this wonderful receipe. Oh boy, they look soooooooooooo goooooooooood! I wish I could eat about 10.

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  8. I have never seen cinnamon rolls wearing pearls.
    What elegance~
    Since I love wearing pearls..faux or not(my mom's)..I will have to try these..since they are YOUR mom's:)

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  9. Sounds like a perfect project for Saturday morning indeed! Happy Weekend Jacqueline:@)

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  10. They are beautiful and look delicious. Wish I was living closer about now. I'd be sure to take one or two leftovers.

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  11. Wow! I know these are scrumptious. I haven't thought of doing the cinnamon, sugar & butter mixture like that ~ brilliant! I will definitely try that trick the next time. I like to use pecans in mine too...totally decadent. :-)

    Thanks a million for doing the breads this week ~ love it! You are an amazing baker.

    xo
    Pat

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  12. I can definitely see why these are "famous"! Oh my!

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  13. Hi Jaqueline, thanx for popping in for a visit. Just love your yummy scrolls...Im getting fat just looking at them lol.
    Happy Pink Saturday :)
    Michelle

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  14. I wish I had the recipe for these wonderfully delicious breakfast treats last weekend ....While visiting our son I would have made these for the morning meal ....They look divine !!

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  15. I have to tell you, I look at your blog and have a sugar high just looking. Everything is so beautiful. I mean sprinkles and fancy frosting on the cinny rolls. You are just way too creative and patient and how in the world do not want to eat all those wonderful food in huge portions? Thank you for stopping at my blog. I wanted to say that living in Florida, is an adventure, lol. There really is no "time frame" for violent weather. It happens when Florida is very warm and the front coming in is cold. This one was very strange though. Had been hanging out in the Gulf since Sunday, usually if it rains a lot, the front losses some of its energy but this one picked up more. My hubby and I were looking at the NOAA map that marked the path of the tornado in our area. It was headed straight toward us when my hubby told me so calmly to grab my meds and go in the bathroom with him. Lets face it, in a manufactured home, a bathroom is not that much help but it was the one room that did not have windows. We left the TV on, and could hear "tornado headed for Largo, take cover now, take cover now" and then the tv went off. Like I said on my post, we sang and prayed for us, our family and the community. There were no deaths. As far as I know no major injuries from the damage. I have evacuated from hurricanes several times but this is the first time we ever were this close to a tornado. Are you anywhere near Zion Natl Pk? The photographer in me is asking, lol.

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  16. I really like the way you've presented these! Normally cinnamon rolls have drizzled icing, but your generous frosting and sprinkles looks better! Thanks for the recipe. I bet it is really great

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  17. Wow! These look really good! I can't wait to make them! I am doing a Mother's Day Brunch and I do believe these need to be on it!

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  18. I wish i could taste them......lovely weekend...love Ria....xxx...

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  19. My mom makes cinnamon rolls too, reminds me I need to teach my kids how to do this. Thanks for the mouthwatering pics!

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  20. Divine looking treat, as always. My mouth always waters when I visit your blog!

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  21. PS...I'm blessed with a smaller mixer. Do you know if the recipe works well halved?

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  22. These look so good! I love your philosophy about sweets- I bet your friends and neighbors love it too. :)

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  23. What a great way to make treats to satisfy a craving but not having them around the house to keep tempting you.

    Right now, these are tempting me!

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  24. I love the added sprinkles! Such a pretty touch. I make cinnamon rolls, but I use melted butter and then a sugar/cinnamon mix. I do think your suggestion would be less messy. Either way, I agree...nothing like the smell of cinnamon rolls baking!

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  25. Oh, that looks so delish Jacqueline. I love cinamon rolls, and I'm afraid I'd have trouble giving any away (no matter how big they were). I'm obviously not as generous or smart as you. Thanks so much for sharing this recipe for Favorite Things. laurie

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  26. I made cinnamon rolls too for conference weekend and posted them today. Didn't realize you had posted! Your chocolate bread is so pretty and appetizing too! Bread week was wonderful! Joni

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  27. I am absolutely loving your bread week. It's so much fun to come over here and see your latest creation.

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  28. I love your blog! I check it every week and become so inspired! I'm making your cinnamon rolls right now, but it seems as though you left off an ingredient...milk? I got my Betty Crocker recipe out and added 2 c. milk. I ended up adjusting the other ingredients to make Betty's recipe in case the 2 c. milk wasn't correct. I hope they turn out like yours. :)

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