Monday, May 01, 2006

Cinnamon Rolls

Even though he had never tried it before, Matheus asked me to make Cinnamon Rolls. He saw it a couple weeks ago in a stand at a hockey game and simply got curious to know how they tasted. He asked if I could make some for him and so we did over the weekend. (Oh yes he helped, and we had lots of fun!! Not to mention a “flour-covered kitchen”! Hehe!!)
I chose a recipe that was easy to make and also very convenient, as we made it Friday night and let it rise in the fridge overnight. Saturday we woke up and just popped them into the oven, after 22 minutes the house smelled wonderful and we had a very yummy and comforting breakfast! Matheus simply loved the rolls!
It was definitely a nice way to start my birthday!

Overnight Cinnamon Rolls (adapted from
1 cup milk
1/3 cup butter
1 (.25 ounce) package active dry yeast
1/2 cup white sugar
1 cup whole wheat flour
3 cups all-purpose flour
1 teaspoon salt
3 eggs

3/4 cup brown sugar
1 tablespoon ground cinnamon
1 tablespoon melted butter

Heat the milk in a small saucepan until it bubbles, remove from heat, add the butter and stir until melted; let cool until warm.
In a large mixing bowl, dissolve the yeast in the milk mixture. Add the sugar, the whole-wheat flour, 2 cups of the all-purpose flour, salt and eggs; stir well to combine. Add the remaining all-purpose flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
Lightly oil a large mixing, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x 14 inch rectangle. Lightly brush the dough with melted butter. In a small bowl combine the cinnamon and 3/4 cup brown sugar and sprinkle over the rectangle. Roll up the dough into a log and seal the seam.
Cut the dough into 12 equal pieces; place the pieces in a greased 9x13 inch baking pan, or 12 inch deep dish pizza pan. Cover with plastic wrap and place in the refrigerator to rise overnight.
The next morning, preheat oven to 375 degrees F (190 degrees C). Take the rolls out of the refrigerator and let stand at room temperature for 30 minutes.

Bake the rolls for 25 minutes or until golden, serve warm.


Anonymous said...

oi ana!!
brigado pelo scrap vim ve aki o bolo maravilhoso e aposto delicioso e tb vi o cinnamon roll q a ana falo q o matheus pediu pra vc faze!!hehehe
olha...sua irma tb puxo pra vc viu ta cada vez mais fazendo coisas gostosas...vou ficar com 100 toneladas daki a pko!!hahaha
bjus ana!!!

Anonymous said...

Ana!! So good to see some updates here:) Nossa, nem sabia que foi teu niver, saih do Orkut e tal..Amiga, ja passou, mas meus desejos de amor, felicidade, saude e paz valem o ano inteiro!! Parabens por mais este ano:))

Back to food talk - what are those posts?? You are creating beautiful desserts and I've got to be proud of you and Matthews ( desculpa se saiu errado;)..O bolo e as rools estao lindos!! Aiai..

Eu nunca tive coragem de fazer as rolls, mas vontade ja tive..heheheh. Adoro!!

Parabens de novo!!


Anonymous said...

Já conhecia o seu blog, de vez em quando vinha dar uma espiadinha, mas o meu Inglês é muito fraco.
Você tem coisas maravilhosas, de vez em quando vou pedir tradutora.

Cris said...

Ana, amei esta receita, não conhecia! Bem, é de quando eu nem conhecia seu blog também :-) thanks for sharing! xoxox