Valentine’s Day/President’s Day weekend was fairly unremarkable.
It’s hard to enjoy a three-day romantic weekend when you have a ton of midterms coming up and basically no one to spend it with.
But I went home this weekend and woke up on Saturday morning to the smell of cinnamon baking in the morning… Which canceled out all negative feelings I had. I don’t think there’s a smell that I enjoy more coming from the oven.. The smell of cinnamon wafting through the house is even better than… the smell of chocolate. That’s right. I said it. Cinnamon >>>>> Chocolate. Of course, this is totally subjective, and I know that chocolate freaks would massacre me for saying that, but I mean that comment only in aromatic senses. In terms of taste, it’s a tossup.
We ate these sticky buns unfrosted, because my dad has diabetes and they were sweet enough inside with a generous slathering of cinnamon sugar and walnuts. Of course, if your cinnamon buns MUST have cream-cheese frosting, feel free to add your favorite frosting recipe to this after cooling the rolls for maybe about 10 minutes.
So delicious, so crunchy yet soft… So cinnamon-y..
Mom’s Cinnamon Rolls
For the rolls:
1 packet active dry yeast
1 cup warm water
1 1/4 cup whole milk
3 tablespoons sugar
2 tablspoons unsalted butter, room temperature
5 cups unbleached flour
1 1/2 teaspoons kosher salt
For the filling:
3/4 cup unsalted butter, room temperature
1 1/4 cup sugar
1/4 cup cinnamon
1/2 cup crushed walnuts (or pecans or peanuts)
[For the filling, combine sugar, cinnamon, and walnuts in a small bowl and then set aside.]
Place yeast in large bowl and add warm water. Let sit until foamy (about five minutes). Add warmed milk, sugar, butter, 3 1/2 cups flour and salt to bowl and mix on low until combined. Then, beat on high and add remaining flour and continue to mix until dough pulls away from the side of the bowl.
Cover bowl with plastic wrap and allow to rise in a warm place until dough has doubled in size. Butter 2 9-inch square or round pans.
Once dough has risen, dump it out onto a well-floured surface. Divide the dough into two and roll each portion onto a 10 x 16 rectangle. Spread half the butter for the filling mixture over the dough, followed by a generous sprinkle of the cinnamon sugar and walnut mixture, leaving a small border.
Roll the dough up starting with the short end. Slice each log as thick as you like (about 1.5 – 2 inches thick). Arrange the rolls into pans, cover, and let rise for a hour or until about doubled in size.
Preheat oven to 350 degrees while rolls are rising and bake 25-30 minutes until golden brown. THEN EAT IMMEDIATELY WHILE THE SMELL OF CINNAMON IS FLOATING AROUND YOUR KITCHEN!
A little close-up. Yummmmm….