From my basic bread recipe I make the most delicious cinnamon rolls. I usually make a 6 loaf batch of bread and make 2 of the loaves into cinnamon rolls. I have tried a lot of different recipes over the years and my family and I really just prefer to use a basic bread recipe for cinnamon rolls. Some cinnamon roll recipes call for eggs or milk and butter. But I don't find that we like these as well. Anyway... I don't have measurements because I never measure anything! Here is what I do...
I roll out one loaf to approx. the size 12 x 18 inches and then spread real butter all over it. Then I sprinkle sucanat or fructose or cane juice crystals or Rapadura over that (as little or as much as I desire for us to indulge in!) and then sprinkle cinnamon all over this. Of all the above sweeteners we have found we like the cane juice crystals (like Florida Crystals in a health food store) the best. It melts better than sucanat and gives a nicer flavor to the cinnamon rolls than fructose does. Rapadura is just plain expensive and so I don't use to often). I then roll it and use kitchen scissors to cut it into about 24 pieces. I lay these out on a jelly roll pan that I have sprayed with non-stick cooking spray. I then do this to the other loaf and it fills the pan. I let this rise for about 20 to 25 minutes and bake at the temp the bread recipe suggests for about 22 to 25 minutes. Frosting these is optional. I make cream cheese frosting occasionally and frost them as soon as they come out of the oven to make them nice and gooey!! If I want to make a real fattening treat I mix some real maple syrup with an equal amount of butter an spread this over the bottom of my jelly roll pan before I lay the rolls on top and the proceed as above. I do this rarely!! :)
Cream Cheese Frosting
8 oz. cream cheese, softened
1 cube or stick, butter ( ½ cup ), softened
4 T. honey or fructose
With a mixer, beat together cream cheese and butter until smooth. Add the honey or fructose to blend. Add only enough milk to make a nice smooth frosting consistency.
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