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I seem to have achieved the One True Cinnamon Roll, after only 25 years or so!
Homemade cinnamon rolls are a major part of Christmas morning in my hubby's family. These are somewhat like Cinnabuns, but with doughier bread, and totally oozing buttery melty brown sugar stuff. Since we haven't been with hubby's family on Christmas morning very often, I've attempted a batch most years (and then we have mom-in-law's whenever we do visit them, a day or two later). Hubby freely admits that I make better meatloaf than his mother, but my cinnamon rolls have never measured up-- until today.
Today's batch got off to a rough start, when I failed to properly set up the bread machine. Second attempt at making the dough worked out just fine, and kid and I went to roll the dough out into two big rectangles. Decided to do the next steps entirely by eye, and realized that MIL uses about 4 times as much butter as the recipe I used to follow, and about double the brown sugar. So, with the dough coated with melted butter, sprinkled generously with cinnamon, and then mounded with brown sugar, we rolled up the dough, sliced and tucked into pans.
One of my other mistakes has been letting the dough rise too long, so these went into the oven as soon as rising was apparent. I also remembered to lower the temperature by 25 degrees because I used glass pans. End result-- gooey syrupy rolls, not too bready-- just like MIL's! And there are two pans-- one for today, one for the morning.
Homemade cinnamon rolls are a major part of Christmas morning in my hubby's family. These are somewhat like Cinnabuns, but with doughier bread, and totally oozing buttery melty brown sugar stuff. Since we haven't been with hubby's family on Christmas morning very often, I've attempted a batch most years (and then we have mom-in-law's whenever we do visit them, a day or two later). Hubby freely admits that I make better meatloaf than his mother, but my cinnamon rolls have never measured up-- until today.
Today's batch got off to a rough start, when I failed to properly set up the bread machine. Second attempt at making the dough worked out just fine, and kid and I went to roll the dough out into two big rectangles. Decided to do the next steps entirely by eye, and realized that MIL uses about 4 times as much butter as the recipe I used to follow, and about double the brown sugar. So, with the dough coated with melted butter, sprinkled generously with cinnamon, and then mounded with brown sugar, we rolled up the dough, sliced and tucked into pans.
One of my other mistakes has been letting the dough rise too long, so these went into the oven as soon as rising was apparent. I also remembered to lower the temperature by 25 degrees because I used glass pans. End result-- gooey syrupy rolls, not too bready-- just like MIL's! And there are two pans-- one for today, one for the morning.
