This Week's Meals: BONUS
There's a special place in my heart for one baked good. I judge bakeries based on it. And if I don't like the way you make it, I won't ever go back to your bakery.
Today, I made the thing. TODAY, I AM THE BAKER. TODAY, I'M THE GOD! I'M THE GOOoOOoOOOD!
I made...Cinnamon Rolls. Specifically, Luby's Cinnamon Rolls.
My oven nearly ruined them...they're supposed to bake at 350F, but my oven does it's own thing. After dialing in 350F (Which is 325F on my oven's dial), I popped in the rolls. I checked on them at fifteen minutes to find my oven running at 425F, and the rolls starting to over-brown. I think I got them out in time.
The glaze is something that I was really interested in. I don't know if it's a Texas thing, a Southern thing, or a Seattle thing, but up here in Seattle, cinnamon rolls are frosted with a cream cheese frosting. It's not bad, and in fact, quite good, but it's not what we use at home.
The Luby's recipe uses evaporated milk, butter and powdered sugar, and is just like I remember from the cinnamon rolls back home.
Oh, this could be super dangerous. SUPER dangerous.
# Cinnamon Rolls
Luby's Recipes & Memories
16.0 rolls
1.3333333333333333 cups warm water
2.0 tablespoons active dry yeast
0.5 cup granulated sugar (rolls)
3.0 eggs
0.25 cup butter (melted) (rolls)
0.5 teaspoons butter (melted) (rolls)
0.3333333333333333 cup nonfat dry milk
0.5 teaspoon salt
5.0 cups all-purpose flour
vegetable oil (as needed)
0.25 cup butter (melted) (filling)
0.3333333333333333 cup granulated sugar (filling)
1.0 tablespoon ground cinnamon
0.5 cup chopped pecans
0.5 cup miniature marshmallows
1.0 pound powdered sugar
0.5 cup evaporated milk
2.0 tbsp butter (melted) (icing)
1.5 tsp butter (melted) (icing)
0.5 tsp vanilla extract
Rolls:
1 - In the bowl of an electric mixer, combine water, yeast and sugar.
2 - Set aside 5 minutes to allow yeast mixture to become frothy.
3 - Add eggs and butter.
4 - Using the dough hook of the electric mixer, beat on medium speed until well-blended.
5 - Add dry milk and salt. Mix well.
6 - Add flour, one cup at a time, mixing until dough begins to pull away from sides of bowl.
7 - Leaving dough in bowl, lightly grease top of dough ball with vegetable oil.
8 - Cover loosely and let rise in a warm place 1 hour or until doubled in size.
9 - Lightly grease two large baking sheets.
10 - Punch dough down and roll out on a lightly floured surface to form a rectangle.
Filling:
11 - Preheat oven to 350°F
12 - Brush butter over dough.
13 - In a small bowl, mix together sugar and cinnamon and sprinkle evenly over butter.
14 - Continue with pecans and marshmallows
15 - Roll dough up tightly, starting at long edge.
16 - Pinch dough to seal seam.
17 - Cut into portions
18 - Place, cut sides up, on baking sheets.
19 - Let rise in a warm place 1 hour.
20 - Bake 20 to 22 minutes or until golden brown.
Icing:
21 - Whisk together all ingredients until smooth and creamy.
22 - Spread over warm rolls
