I have to admit that when things are stressful, I enjoy baking. It’s a great diversion, and if it has yeast where I get to knead some dough, well, that’s even better. This week I made cinnamon rolls.
In a large bowl measure five cups of flour, one teaspoon of salt, and 1/2 teaspoon of baking soda.
Add two packages of yeast.
Set this aside and melt 1/2 cup of margarine (or butter) in a small pan with two cups of buttermilk.
Only heat it enough to melt the margarine. It’s probably going to be way too warm to use. Let it cool down to 110* F,
and then add the milk and margarine to the flour mixture.
Stir it well and then dump it onto a clean floured surface and knead it about twenty-five times, just until it is smooth. If necessary you can add a bit more flour.
Let the dough rest for fifteen minutes. While it’s resting, prepare the filling. You melt another 1/2 cup of margarine.
Measure 1 1/3 cups of brown sugar and 1 teaspoon of cinnamon to a small bowl.
Add the melted margarine and stir it thoroughly.
When your dough has finished resting, roll it into a rectangle.
Spread the cinnamon and sugar mixture over the dough. Roll it up.
Make sure to pinch the edges so it doesn’t come apart. Cut it into pieces about an inch long.
Place the rolls in a 10 x 13 cake pan that has been greased or sprayed with no-stick spray.
Let the rolls sit in a warm location to rise for thirty minutes. Preheat the oven to 400* F and then bake the rolls for 20 – 25 minutes. While the rolls are baking, make the glaze. You combine powdered sugar with a little water. You want to leave it fairly thick.
Once the rolls come out of the oven, I cut them apart with a knife so they would be easier to serve.
Let them cool a couple of minutes and then you can spread the glaze over the rolls.
You’ll want to remove them from the pan before they get too cool, or they will stick. I have to say, these are really good cinnamon rolls. They stay soft for a couple of days.
Luckily for my family, I share when I stress bake.