Ah… Comfort food! We all need it now and then. Even though I would love to indulge in a fair amount of comfort food daily, I generally reserve comfort foods for special times for obvious reasons. One of those special times for me is Sunday Mornings. Sunday mornings for me mean drinking a great cup of coffee and eating a luscious caramel pecan cinnamon roll while sitting in a cozy chair surrounded by abundant rays of sunshine. The perfect start to a Sunday wouldn't you say?
In times past I used to make my own bread dough for the rolls, roll it out, fill with cinnamon and sugar, roll and cut the dough into individual rolls. I enjoyed it and found it somewhat relaxing. However, it took a length of time and effort so now my favorite method of baking cinnamon rolls is by using the frozen form of cinnamon rolls which make it much easier for me to indulge in my Sunday treat more often and with minimal effort.
EASY CINNAMON ROLLS
Walnut, Pecan, Almond or
Peanut pieces (optional)
Place rolls on top, flat side down.
Cover with a cloth and set in a secure draft free place for rolls to rise. I like to prepare my rolls this way the night before I want them for breakfast the next morning. Then they are all risen and ready to bake.
Preheat oven, then place the baking dish or iron skillet on the center rake of the oven. Bake at 350 degrees for 12-18 minutes or until they are golden brown on top.
If your frozen rolls included a packet of cream cheese frosting, you can spread it out on a plate or cookie sheet.
Now...Enjoy with a cup of coffee, tea, milk or juice.
CLASSIC CINNAMON ROLL
1 cup lukewarm wate
3 ½ to 3 ¾ cups bread flour
3 Tablespoons granulated sugar
¼ Tablespoon salt
2 Tablespoons softened butter
Punch down dough and knead again for a couple of minutes. With a floured rolling pin or a marble rolling pin, roll out dough on a floured surface forming a 12”x 12” square. Spread 1 Tablespoon softened butter over the rolled out dough. Sprinkle with the cinnamon and sugar mixture, then spread evenly over the dough. Starting with one of side of the dough, roll it up into a tube. Seal the edges by pinching together. Using a serrated knife, slice the rolled tube into 12 equal portions.
Bake at 350 degrees for 12-18 minutes or until tops are golden brown.
CREAM CHEESE FROSTING
4 oz. butter, softened
1 ½ cups powdered sugar
½ teaspoon pure vanilla extract
1 teaspoon cream of tartar
Little milk as needed to blend
In a medium size bowl beat together cream cheese, butter