Cinnamon Rolls

It's Saturday, O blessed weekend.  The weather is perfect, and I say that unreservedly.  One of my babies wanted cinnamon rolls.  Saying "no" to this particular baby has never been my strong suit, so I am spending this perfect Saturday in my kitchen, earbuds blaring my "best-of" playlist, chicken stock bubbling on the stove, making cinnamon rolls.  This, after a rather hellish week on the work front, is pure bliss.  I feel my battle wounds melting away.

For the record, these cinnamon rolls are really, really good.  When I need some lovin from my family, this is what I make for them.  My popularity immediately spikes.  (I say this somewhat tongue-in-cheek, but there is a morsel of truth to it; they're that good.)

Make them when you want to love on your people, or when you want them to love on you.  Oh, and the fat content?  No, we won't talk about that.

Cinnamon Rolls

(Makes 24)

Dough:

2 packages (or 1 1/2 Tablespoons) - yeast

2 cups - warm water

1/2 cup - sugar

2 teaspoons - salt

1/2 cup - shortening

3 eggs, beaten lightly

6-7 cups - flour

Filling:

1 cup - butter, softened (I know, I know...)

1 cup - sugar

1 cup - brown sugar

cinnamon to taste (think bountifully)

Frosting:

1 cup - butter, softened (yes, again. The key to these rolls is excess.)

8 ounces - cream cheese, softened

6 cups - powdered sugar

1 Tablespoon - vanilla extract

Combine yeast, 1 cup of warm water and a pinch of sugar.  Set aside until bubbly.  Meanwhile, combine remaining 1 cup of water with sugar, salt, shortening and 3 cups of flour.  Beat at medium speed of an electric mixture until smooth.  Add eggs and beat again.  Add yeast, and beat again.  You should have a smooth dough with a batter-like consistency.  Switch to a wooden spoon and stir in just enough flour to make a soft dough.  Knead 8-10 minutes.  Let rise in a greased bowl until doubled, about 1 hour.

Divide dough in half.  Roll first half of dough into a 10x13 rectangle.  Spread with 1/2 cup - butter.  Sprinkle (liberally, people, liberally!) with cinnamon.  Combine 1/2 cup of sugar and 1/2 cup of brown sugar and spread evenly over cinnamon.

See that little edge at the top? Makes it easier to seal, once you've rolled it up.

Roll up long side first and seal the edge.  Cut into 12 rolls and place in greased 9x13 pan, sealed ends facing the same way (makes the finished product look better).

Repeat this entire process with the other half of your dough.  Let rise again until doubled, about 45 minutes*.  Bake at 350 for about 20 minutes.  While you're waiting (and enduring the heavenly aroma that emanates from your oven), combine the frosting ingredients and beat until smooth and creamy.  When rolls are finished baking, allow them to cool for maybe 5 or10 minutes, and then frost (again, use a generous hand).

A warm cinnamon roll, oozing buttery goodness and dripping cream cheese frosting, accompanied by a cold glass of milk or hot cup of coffee, is enough to put the coldest and hardest of sinners into a sugar-saturated, blissed-out stupor.  A mighty weapon indeed.

*Note: instead of the second rise, rolls can be refrigerated overnight at this point.  Remove them from the refrigerator about an hour before you intend to bake them.