Baby Beckoning Cinnamon Rolls

Note: This post was originally written on December 19th, prior to having the baby. 

My due date has come and gone and I’m left reading way too much into every ache and pain.  Was that a contraction? No, too much stretching from my nesting projects.  Was that a contraction? Nope, just an unappealing reaction to a salted caramel hot chocolate.  Was that a contraction? No, no, no… just my mind and body playing tricks on me.

I’ve been told it will happen when I least expect it.  Considering I’ve been expecting it for the past 9 8 months, it is not an easy feat to just “stop thinking about it”.  I decided I had done enough home nesting projects and it was time to try a new recipe.  I went with cinnamon rolls because I knew it would take a while to get through waiting for the dough to rise and such.

I went through my cookbooks looking for a recipe that would be simple and straight forward.  I needed a recipe to take my mind off of things, not to stress me out.  I was happy with the end result and so were all those that consumed the warm rolls fresh from the oven.

Beckoning Cinnamon Rolls  {via Comforts of Home Cooking by Better Homes and Gardens}

Ingredients:

• 1 cup water
• 1/4 cup butter, cut up
• 1/4 cup granulated sugar
• 1 beaten egg
• 1 package (2 1/4 tsp) active dry yeast
• 1/2 teaspoons salt
• 3 1/2 – 4 cups all-purpose flour
• 1/4 cup butter, softened
• 3/4 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 1 cup chopped nuts (I skipped this)

Powdered Sugar Icing:

In a small bowl, combine 1 cup sifted powdered sugar, 2 tablespoons melted butter and 1/2 tsp vanilla.  Stir in 2 tablespoons half-and-half or light cream (I used whole milk) 1 teaspoon at a time, until icing reaches drizzling consistency.

Directions:

1.  In a small saucepan, heat and stir water and the 1/4 cup cut-up butter just until warm (105 -115 degrees) and butter almost melts.  In a large mixing bowl. combine butter mixture, granulated sugar, egg, yeast and salt, stirring to dissolve yeast.  Set aside for 10 minutes or until bubbly on top.  Using a wooden spoon, stir in 2 cups of the flour; mix well.  Stir in as much of the remaining flour as you can. (I was able to use the full 4 cups.)

2.  Turn dough out onto a floured surface.  Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes total).  Shape dough into a ball.  Place dough in a lightly greased bowl; turn once to grease the surface of the dough.  Cover and let rise in a warm place until double in size, about 1 hour.

3.  Punch dough down.  Turn dough onto a lightly floured surface.  Cover dough and let rest 10 minutes.  Grease 13x9x2 inch baking pan; set aside.  Roll dough into 18×10 inch rectangle.  Spread with the 1/4 softened butter.  In a small bowl, combine brown sugar and cinnamon; sprinkle onto dough.  Sprinkle with nuts (if using). Tightly roll up into a spiral, starting from a long side.  Pinch seams to seal.

4.  Cut dough crosswise into 12 even slices.  Arrange slices, cut sides down, in the prepared baking pan.  Cover and let rise until nearly double (30-40 minutes).

5.  Bake in a 350 degree oven about 25-30 minutes or until golden brown.  Invert rolls onto a wire rack.  Invert again onto a serving platter.  Cool slightly.  Drizzle with Powdered Sugar Icing. 

These are best enjoyed the day they’re made, preferably warm from the oven.  I would attempt a different icing next time.  Maybe something with a cream cheese base. Also after reading a few more recipes (after I had already made these), I’ll use milk instead of water. 

I woke up the next morning quite early feeling a couple of strong contractions.  I’m guessing it was the cinnamon.  They contractions faded and eventually stopped.  So here I am, back at square one,  (im)patiently waiting.