I spent all Saturday cooking and looking at food blogs. Every time I looked at another blog I wanted to cook something else. After making muffins, macaroons, grilled sandwiches, and wanting to make a half dozen other things I finally settled on cinnamon rolls. I have been craving breakfast foods -hence the muffins- and last weekend Miles and I made waffles and pancakes. I can't justify having cinnamon rolls without Miles so I decided to freeze these (from all recipes) for a later date.Ingredients:
- 1 (.25 ounce) package active dry yeast
- 3/4 cup warm water (110 degrees F/45 degrees C)
- 2 tbsp white sugar + 3 packets of Splenda
- 3/4 teaspoon salt
- 1 egg, room temperature
- 2 1/2 cups bread flour
- 5 tbsp light butter, softened
- 1 tablespoon ground cinnamon
- 1/3 cup brown sugar
- 1/2 cup raisins
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the yeast mixture with the sugar, salt, egg and 1 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well with each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover with a damp cloth and let rest in a warm place for 10 minutes.
- Roll dough out on a lightly floured surface to 1/4 inch thick rectangle. Smear the dough with butter and sprinkle with cinnamon, raisins, and brown sugar. Roll up the dough along the long edge until it forms a roll. Slice off and discard the ends. Then cut into the roll into 12 equal size pieces and place them in the pan with the cut side up.(At this point you can wrap the pieces in saran wrap allow to rise for 45 and then freeze)
- Cover pan with plastic wrap and refrigerate overnight or cover and let rise at room temperature until doubled in volume, about 45 minutes.
- Preheat oven to 375 degrees. Bake rolls until golden brown, about 15-20 minutes.
