Are you a breakfast lover? I don’t know if I’ve already mentioned this, but I LOVE breakfast. It’s my second favorite thing in the world. I could eat breakfast foods all day long. Breakfast for dinner? Best invention ever.
My first favorite thing in the world is sugar. So this breakfast combo is like gold in my house.
No, those little black things on the cinnamon rolls are not bugs. They are raisins, thank you very much. Because I like-ish raisins in my cinnamon rolls. And pecans too. And Sugar. SUGAR! SSSSUUGGAARRRR!!!!
Maybe I should lay off a tad on the sugar. They say it’s bad for you.
But who is “they” anyway? And what do they know? That’s my two cents.
Here’s another picture. You can’t see any of the
bugs raisins in this picture.
These babies are so
moist (a friend told me I can’t use the word moist anymore because 90% percent of the population hates that word. I don’t know why) not dry. Ugh, that’s a terrible synonym for moist.
Sorry for the rant, back to the cinnamon rolls. These guys take a little time to come together, but it’s worth it. I took them to a party on New Years Eve and they were a hit. Then I made them again the next day, because I can, and ended up having waaaaaay too many cinnamon rolls. Wait! What? Too many cinnamon rolls? There’s no such thing!
- 2 c milk
- ½ c vegetable oil
- ½ c sugar
- 1 package dry active yeast
- 4½ c all purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- FOR THE FILLING
- ½ c butter
- 1 c cinnamon sugar mix
- ½ c chopped pecans
- ½ c raisins
- FOR THE ICING
- 1 lb powdered sugar (1/2 bag)
- ¼ c milk
- 3 tbs butter
- 2 tbs strong coffee
- Heat milk, vegetable oil and sugar in a sauce pan on the stove. Don’t bring to a boil. once warm, and the sugar is dissolved, pour in to a mixing bowl and allow to cool to luke warm. Once luke warm add the package of yeast. Let sit for a minute.
- Add 4 cups of the flour and mix until combined. Cover w/ a dish rag and place in a warm area (I put it in my microwave) for an hour.
- After an hour add the baking soda, baking powder, salt and ½ c flour. Combine.
- Divide the dough in to two balls and roll one of the balls out on the flowered surface (I rolled out two 10″ x 17″ rectangles)
- Preheat the oven to 375 degrees
- Melt the butter and pour half of it (1/4 c) on to the dough. Spread around evenly with your fingertips. Evenly sprinkle on half of the cinnamon sugar mixture (1/2 c) ¼ c of the chopped pecans and ¼ c of the raisins
- Roll the dough lengthwise until you’ve got one long, skinny cinnamon roll log.
- Cut log in to 1½” thick slices and place in a buttered baking pan. Leave a little room between each roll so they can properly rise. (Repeat steps w/ second ball of dough)
- Bake for 15-17 minutes in the preheated oven until just starting to turn golden
- FOR THE ICING
- Combine powdered sugar, milk, butter and coffee in a bowl and combine. Pour over warm cinnamon rolls