While the world can be rough, there is always something to be grateful for, take comfort in and feel good about. 2020 is moving right along. The groundhog predicted an early spring, and colorful Mardi Gras parades are planned as we usher in a new season of Lent.
I tell you what this Catholic will not be giving up: cinnamon rolls! The last Jorj.com recipe this February, a leap year, is one of the oldest one’s in my repertoire. I actually make them so routinely, I didn’t have to dig far into my archives to share these cinnamon-ny, heavenly wonders with you.
Best Cinnamon rolls are from At Home in the Kitchen and seemed fitting as I explore a food trend of living in the moment. In Denmark and Norway, they call taking pleasure in the simple things, Hygge.
Pronounced “Hue-Gah”, it’s the Danish ritual of graciousness, of enjoying and appreciating life’s simplest pleasures, family and friends.
Where, I live hygge is just something I’ve done my entire life: Appreciating a warm blanket and good book to read on a gloomy day, wild flowers that grabbed my attention on a long walk home, and wound up in a vase in my kitchen, cozy meals shared with my hubby, children and grandchildren….
These are hygge moments; these are my moments, and my loved one’s moments when we’re all together, or enjoying our solitude apart.
Certainly, the world presents its challenges, but great food, friends, art and music are always around to lift our spirits.
BUT BACK TO THESE CINNAMON ROLLS! While they take a little bit of time, I assure you they are WORTH IT! I did some checking, and saw that you can order a loved one a hygge box of candles, scents, chocolates and warm socks, but I think you’d be doing that friend a bigger favor buying them a stand mixer with a trusty dough hook.
They will never tire of baking and breaking bread. One of life’s simplest pleasures is of fresh baking bread, after all….and these melted cinnamon and brown sugar treats, just begging to be glazed, ratchet up the hygge factor a million degrees!
Enjoy them with a hot cuppa and my latest pick for Super Supper Book Club!
Best Cinnamon Rolls
Makes 12 to 14 rolls
45 minute cuisine, plus rising and baking time
For the rolls
1 cup whole milk
6 tablespoons unsalted butter, chilled, cut into small pieces
3 large eggs
1/3 cup granulated sugar
½ teaspoon salt
4 ½ cups all-purpose flour
2 ½ teaspoons yeast
For the filling
1 cup firmly packed brown sugar
1/3 cup granulated sugar
¼ cup all-purpose flour
1 tablespoon ground cinnamon
½ teaspoon nutmeg
½ cup unsalted butter (1 stick), chilled, cut into small pieces
For brushing over rolls
1 tablespoon half and half
For the glaze
1 ¼ cups confectioner’s sugar
1 teaspoon light corn syrup
1 teaspoon vanilla extract
1 to 2 tablespoons half and half
Preheat oven to 375 degrees
In a mixing bowl, dissolve yeast in warm water and set aside.
In a large bowl, mix the milk, sugar, softened butter, salt and egg. Add 2 cups of flour and mix (in a stand mixer or by hand) until smooth.
Add the yeast. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for up to 10 minutes. Place in bowl coated with vegetable oil spray, cover and let double in size for 40 minutes to 1 hour.
Roll out the dough to a 10 X 14 inch rectangle.
Place the brown sugar, granulated sugar, flour, cinnamon and nutmeg in the bowl of a food processor. Pulse to combine. Add the chilled butter pieces and pulse briefly until the mixture resembles coarse crumbs.
Spread the filling over the dough. Roll up jelly roll style, starting at the narrow end. Pinch the open ends underneath the roll.
Slice the roll into 1-inch pieces. Arrange the slices, cut side up, into a 13 X 9 X 2 inch baking dish, coated in vegetable oil spray. Cover the dish with plastic wrap and allow to rise for at least 30 minutes or overnight in the refrigerator.
Brush the rolls with half and half. Bake for 25 to 30 minutes. If the rolls brown too quickly, cover with aluminum foil. Brush the rolls again with half and half after they are removed from the oven.
Make a glaze for the rolls by combining the confectioners’ sugar, corn syrup, vanilla, and half and half in a small bowl. Drizzle the glaze over the top and serve warm.