Day 62 – We have started making fancier breakfasts on the weekend since the shelter in place started almost 9 weeks ago. It seems like we are taking more time to do the family things (which is good). There are no commutes to jobs and school even if they are working on the weekends. That is extra time we are gaining. Plus if they need to finish something up it is just a quick trip to the basement or upstairs. The only thing that may slow them down is the cat on the stairs but not needing to get dressed, find the pass to the building, get in the car, drive to the building, park, walk across the parking lot to the building, up the stairs to the office, then do the work and complete the trip home. That adds like an hour to everything.
I asked for Cinnamon Rolls the other night. I have been craving them lately. These are something we only make once or twice a year. I don’t know why because they really are not that difficult. It is a bit time consuming if you don’t have a bread maker but we do so that means everything gets dumped in and we push a button to make the dough. What could be easier?
Verdict: Yummy! I think we need to put Cinnamon Rolls on the menu more often. They were large enough that we ate them over two mornings. Slightly warmed the second day they were just as good.
Cinnamon Rolls with Cream Cheese Frosting
- 1 cup whole milk
- 1 large egg
- 1/4 cup butter
- 3 1/3 cups flour
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 2 teaspoons active dry yeast (or 1 1/2 teaspoons rapid rise yeast)
- 1/4 cup butter (melted)
- 1/4 cup brown sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/3 cup nuts (chopped and lightly toasted)
- 1/4 cup butter, softened
- 1/4 cup cream cheese, softened
- 1/2 tablespoon vanilla extract
- 1 cup powdered sugar
- Add the ingredients for the dough to your bread machine as recommended by the manufacturer. Program the appliance for the dough cycle. When the dough is done, place the dough onto a floured surface. Knead the dough for about a minute or two, then cover and let it rest for another 15 minutes.
- Roll the dough out into a large rectangle.
- Brush the melted butter over the dough leaving about an inch empty around the edges.
- Mix the brown sugar, cinnamon, nutmeg, and chopped nuts in a bowl. Sprinkle the mixture evenly over dough.
- Starting on the long side, roll the dough up tightly. Press the edges to seal and form into a roll.
- With a sharp knife cut the roll into 1-inch pieces.
- Grease a 13 x 9-inch baking pan.
- Place the rolls cut-side down in the pan. Cover and let rise in a warm, draft-free place until they double in size. This will take about 30 to 45 minutes. (Tip: I like to turn my oven on warm – 170 degrees to 200 degrees and place the rolls covered in a towel on top of the stove – NOT in the oven!)
- Preheat the oven to 375 F.
- Bake the rolls for about 20 to 25 minutes or until golden brown. Remove from oven and allow to cool before frosting.