First, thanks to everyone who has been reading. I appreciate it so much. I enjoy blogging more than I imagined I would. My photography is a work in progress, but I think it’s improving. One thing I’m not sure people know, though, is that Facebook wants me to pay for you to see my Four Mile Ridge posts, so if you really want to follow the blog, subscribe by typing your email addy in the subscribe box. It’s the only way you’ll see them all. Sometimes, if I don’t pay, Facebook will only show like 14 people my post. Nice.
I’ve been getting lots of positive feedback from lotsa folks, mostly women, but some men, too, and I appreciate all of your kind words! Some people I barely know or have just met tell me that they have been checking out the blog. Every click is important! And don’t hesitate to comment and let me know if you’re making any of my recipes! I love sharing them with you.
This week I updated the chili picture on the Homemade Chili post from awhile ago. Now the chili actually looks like it has meat and beans in it, for Pete’s sake.
Sometimes I hate Facebook. Do you? Ug. I deleted it back off my phone again today. Too stressful for a holiday weekend.
Sid got me a sweet grill with a kamodo (Big Green Egg) cooker attached. Does anyone have a kamodo? I Googled it, and shards of pottery from kamodo ovens have been found from thousands of years ago. The kamodo is supposed to be used with organic charcoal and grills, roasts, bakes and slow cooks. Beyond tickled! It was the last one (display model) at Sam’s and he got a super deal on it. The actual gas grill part heats up very quickly and gets very hot, so I’ll be cheffing up some pizza crusts soon!
Now for the feature presentation. These cinnamon rolls are made from my own Homemade White Bread (linked) Dough recipe, with Ree Drummond’s cinnamon roll glaze on top. Pour the glaze on while the rolls are still warm and it will melt into the buns – making every bite tasty!!!
This recipe uses half of the Homemade White Bread (linked) recipe, so cut the recipe down, freeze the unused portion or just bake a loaf or a pan of rolls in addition to your cinnamon rolls. Or make 2 pans of cinnamon rolls!
My new oven has a rapid rise function, which cuts my rise time in half. Check out your oven and see if you have it too. But, even if you don’t, remember that you can make the dough and put it in the fridge until you’re ready to use it and have time for it to rise. Also, this dough freezes beautifully, but takes a long time to thaw and come to room temperature. Like 5 – 6 hours.
Follow the Homemade White Bread recipe. The dough takes about 2 1/2 hours to go through 3 stages of rising. The first rise is about 1 1/2 hours, then punch the dough down, then let it rise again for 30 minutes. After that, it’s shaped, then allow the dough to rise again for 30 minutes. If you’re a first-time bread baker, I have a Homemade Bread Guide (linked) that you may want to read over before beginning. Homemade bread is very easy and the more you practice, the better you will get. One word of advice, take it easy when adding the flour to the mixer. It’ll go POOF! And you’ll have a dandy white explosion (ask me how I know.)
Here, the dough is rolled out and ready to be shaped. Use a little flour sprinkled here and there to keep the dough from sticking. Melt one stick (1/2 cup) of butter and pour it all over the flattened dough. Mix 1/3 cup of white sugar with about 2 heaping Tablespoons of cinnamon and spread it all over the melted butter, then use your finger tips to roll. Dust with a little flour as needed. Sorry about the mess on my counter – but I want you all to know, I still make less of a mess making Thanksgiving dinner than Sid does making a fried egg. No kidding.
Slice the roll up into even-sized pieces. Probably about an inch and DO NOT crowd them in the pan. Give these little sweeties some space!!! I thought I gave mine plenty of room, but I still had several that popped their centers.
After this, let them rise again for about 30 minutes, then bake for about 30 minutes. Do not overcook or over brown them, but make sure the dough is not still gooey. In the last 5 minutes of baking, mix up the glaze, then pour it on once the cinnamon rolls come out of the oven. It will melt into the rolls and coat the bottoms and the tops. They are really soft and really good.
If you make these, post a pic and #fourmileridge. Please and thanks.
This recipe uses about half of the Homemade White Bread recipe from the blog, so just freeze or bake any extra dough. For your convenience, I reposted the Homemade White Bread recipe here, too.
- instant dry yeast - 3 Tbsp
- warm water - 4 1/2 cups
- sugar - 6 Tbsp
- salt - 2 Tbsp
- melted shortening - butter-flavor Crisco, 1/3 cup
- high-gluten bread flour - 4 - 6 cups
- all-purpose - 4 - 6 cups
- Cinnamon Rolls
- melted butter - 1/2 cup (one stick)
- sugar - 1/3 cup
- cinnamon - 2 - 3 Tbsp
- Coffee Maple Glaze
- melted butter - 1/2 cup (one stick)
- powdered sugar - 3 - 4 cups
- hot coffee - 1/4 cup
- salt - big pinch
- pure local maple syrup - 1/4 cup
In the bowl of a stand mixer, measure 3 Tbsp of yeast, pour in hot water, mix and wait 10 minutes while the yeast bubbles.
Add the salt, sugar and melted shortening and mix. I use butter-flavor Crisco, but it doesn't really matter.
Begin adding the flour, 2 cups at a time. After about the 4th cup, switch to the dough hook. Continue adding flour until the dough pretty much cleans the bowl. Let the mixer knead the dough for about 5 - 7 minutes.
Place the dough in a huge, oiled bowl and turn to coat. Cover the dough with a warm clean dish towel or greased plastic wrap and allow to rise for 1 1/2 hours. Punch the dough down and let it rise again for 30 minutes or so.
Dust the counter with flour and divide the dough into 2 parts. For the cinnamon rolls, roll the dough out with a rolling pin to about 1/4 inch in thickness. The dough should be in the shape of a rough rectangle. Pour on a stick of melted butter, mix the sugar and cinnamon together and coat the butter evenly. Roll the dough up, using your fingertips and dust with flour underneath the dough as needed. Be gentle!
Seal the edge of the dough by gently pinching all up and down the seam, then begin slicing into one inch (or so) circles and place them gently into a well-greased 13 x 9 pan. Space them evenly, giving each roll room to rise. DO NOT CROWD.
Preheat the oven to 375 degrees F and let the rolls rise for 30 minutes. Bake for about 30 minutes. In the last 5 minutes of cooking, mix up the glaze. Just pour all of the ingredients into the mixer bowl and mix! Add a little extra sugar - it should still be easily pourable but thick.
When the rolls come out, pour on the glaze and take a picture.