How I make Cinnamon rolls.
I've been asked once or twice when I've posted if I "crack a tube of pillsbury"
for the cinnamon rolls that I make.
Figured I'd show ya how it's done.
Proof your yeast with warm water and sugar.
Cuz Alton says so
Not that it's his recipe that I use, but saw one of his shows once and he recommends it, so Ok, works for me.
(make muffins for colton while it's proofing)
Find a willing helper to crack and smash your nuts.
I like pecans.
Start your caramel sauce to simmering.
Butter, brown sugar and corn syrup - recipe calls for light, realize you don't have any so use dark - write corn syrup on the grocery list. There was no noticeable difference using dark.
When the yeast/water is frothy add your flour, salt, butter, powdered milk.
(take out the muffins from the oven)
Mix it up
kneed for a bit, until nice and soft.
Then let it rise.
While rising clean the kitchen up.
I absolutely can not stand to work in a kitchen with sink filled with dirty dishes or cabinets that are cluttered.
Have the nut crusher pour the caramel sauce into pie plates and sprinkle one of them with the nuts.
When the dough has doubled in size roll it out and
Sprinkle a generous amount of a cinnamon/sugar mixture on the rolled out dough.
FYI - antique sweatshirt circa 1988.
Roll up the dough and have the nut cracker cut in about 1.5 inch slices
and place in prepared pie plates
Let rise as long as you can stand it, was about 40 min when we put these in the oven.
Bake at 375* until golden brown.
Invert onto a plate and eat!
I usually don't put quite that much nuts on them, but there wasn't enough left in the bag to do another nut crunch so I told Caden to use them all.