Cinnamon Rolls

Over the last few weeks, there has been a noticeable shift in my approach to cooking.  Growing up, after having a day or two of leftovers my Mom would toss them out and declare she had eaten enough bad food in her life.  She didn’t repurpose food, she never froze leftovers, frugality was not part of her vocabulary when it came to food.  That’s how I am in general.  But now I feel like I’ve taken on a bit of a wartime mentality.  I am trying to use everything up and make sure nothing goes to waste.  I’ve been blanching vegetables to freeze for later use (just in case), making stocks that I can add different ingredients to the next day, cooking pots of beans that I serve with rice for dinner, and with eggs, melted cheese and hot sauce for breakfast, baking breads, zucchini muffins, corn muffins, pie crusts, and even cinnamon buns.

When I cook with my grandchildren, I always tell them that adding a “pinch” of something means “not too much and not too little, but just enough”.  That’s my new mantra, I try and be productive, and be forgiving when I’m not.  But at the end of the day, it’s nice to sit down with a homemade cinnamon bun, just a little something sweet, not too much and not too little, but just enough.

Stay home, stay healthy.

This recipe is so easy, I’ve already made it twice in the past week.  I’ve stuck to the original but you can play with the filling and add nuts, use a different type of sugar, or even try a savory filling.

Cinnamon Rolls  from Taste of Kosher

1 cup warm water

1 tablespoon instant dry yeast

2 tablespoons white sugar

3 tablespoons oil

1 egg

1 teaspoon salt

3 cups all-purpose flour

Filling

1 cup brown sugar, packed

2 tablespoons cinnamon

1/4 cup oil

Preheat oven to 350 degrees. Pour warm water, yeast and sugar into the bowl of a mixer.  Let sit for a few minutes until the yeast starts to bubble.  Add oil, egg, salt, and flour. Using the dough hook , mix till dough is smooth but still sticky.  Cover the bowl with a damp towel and put in a warm place. Let it rise until it’s doubled. Punch dough down and put on a flour-dusted surface. Roll the dough out into a large rectangle.

Combine brown sugar and cinnamon.  Brush the dough with the oil and sprinkle entire surface with the cinnamon sugar mixture.  Starting with the longer side, roll the dough tightly.  Use a sharp knife, cut into 12 pieces. Place the rolls, cut side up, on a lightly greased piece of parchment paper in a 9 x 13 pan.  Cover with a damp towel and put in a warm place. Let it rise till almost double in size.  Bake for about 20 minutes.  Do not over bake.

Enjoy,

Irene