Sunday, May 9, 2010

Happy Mother's Day

to all mothers, those loving caretakers of skinned knees and soaring hopes and bored hours. And to all moms of creatures feathered, scaly, or furry too.

At Chez Bluebonnet, we feasted on gooey, sugary cinnamon rolls made by Chef Will. The children presented me with roses, a teddy bear, and card, all chosen by them. And I'm formally relieved of laundry and dish duty for the day. Whoo!

But this may have been the very best gift of all. Made by my eldest. How sweet!

Cinnamon rolls
(Adapted from Clone of a Cinnabon on

1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup vegetable oil
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons yeast

.5 cup dark brown sugar, packed
.5 cup white sugar
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

1/4 cup butter, softened
1 1/2 cups confectioners' sugar
dash of skim milk

Pour yeast into warm milk with a TB of sugar. Stir. Let it sit for ten minutes. Add everything except flour and stir together. Add flour and mix by hand. Knead for five minutes. Let rise in bowl covered with damp cloth.

After the dough has doubled in size, turn it out onto a lightly floured surface. Cover and let rest for 10 minutes. In a small bowl, combine sugars and cinnamon.

Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture.

Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400˚F.

Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, gradually beat powdered sugar into the butter. As it got too thick, add some skim milk to thin. Allow the buns to cool slightly. Drizzle frosting on buns and serve.

These were delicious, but a bit gooey. Chef Will said it should have been baked a bit longer, perhaps for 18-20 minutes total. Also, trim the end pieces so they are level with the rest of the buns.

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