Sunday, October 05, 2008

This was breakfast at my house...If you click on the picture, you'll get to see things up close. Just don't drool on your keyboard.
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Julie Wright said...

brakfast at our house was . . . cold cereal. That along with bags of chips, soda and various forms of candy to bribe the kids to watch conference with us. I had all kinds of good intentions for making crepes, but that path is paved . . . Those look fabulous. Next conference weekend the wrights are heading to the buckley's

Matthew Buckley said...

Come on over! :) There were two more pans of these babies. There was plenty to spare.

amaree said...

You can't just post those delicious looking rolls without posting a recipe for those of us who would like to imitate great art!

Matthew Buckley said...

You're wish is my command.

I should mention that the frosting I used was a cream cheese frosting.

amaree said...

Thanks! I can't WAIT to make them! But I will have to have a party to get them eaten (which is fun, because I like parties!) Man, that's a big recipe! my family won't even finish a quarter of that!

Marion Jensen said...

4 1/2 cups hot water
1 cup vegetable oil
3 eggs
3 Tbs. instant yeast
2/3 cup sugar
2 Tbs. salt
9-12 cups bread flour

Place hot water in large mixer (such as a Kitchen Aid or other bread mixer) and add all ingredients except flour. Add flour starting with 9 cups and adding more as needed to make a soft dough. Knead until all water is absorbed. Then dump dough out onto floured board, kneading by hand until smooth. Rest dough for 15 minutes.
Divide into two pieces. Roll each piece out into rectangle about 12" x 18" and brush with 1/2 cube softened butter per rectangle of dough. Sprinkle on cinnamon and sugar mixture (about 3/4 cup sugar mixed with 2 Tablespoons ground cinnamon). Roll up (from long side) and cut each rectangle into 12 slices about 1 1/4" to 1 1/2" thick.

Spray baking pans with Pam and place 12 rolls per pan. Cover with plastic wrap loosely and let rise. It usually takes about 1/2 hour, however it may take longer in the winter or in a colder room. Bake at 350ºF for 20 to 25 minutes until just slightly browned. Let cool for no more than 5 minutes and frost with thin powdered sugar frosting: heat 1 cup heavy cream in the microwave in large glass bowl.

Add one tablespoon vanilla and whisk in enough powdered sugar to make a thin, but spreadable, frosting (about 2 pounds or more for this batch.

Brush frosting on quickly, covering generously and completely. Makes 24 large cinnamon rolls. Don’t even think of making a smaller batch–if you have any left over the next day and don’t want to microwave warm them, day old cinnamon rolls make the best bread pudding–but that’s a recipe for another day.