August 13, 2007

Homemade Cinnamon Rolls with Marshmallows

I typically whip up a batch of cinnamon rolls every 2-3 months. I would do it more often, but I find myself so busy sometimes it just slips my mind. When I do make them I use a classic white bread dough that I knead in my bread machine on the 'dough' setting and then take it out after the first rising to roll out and sprinkle with the filling and make into rolls. If you want to skip that part you can use a store bought bread dough that you let thaw, but I've never found the store bought to be as easy to work with as homemade. It's your call!

Classic White Bread
(for the bread machine)

12 oz. water
1 1/2 t salt
2 T butter
4 c flour
2 T dry milk
2 T sugar
1 3/4 t yeast

1/3 c butter
1 T cinnamon
2 T sugar
3/4 mini marshmallows

1 c powdered sugar
2 T butter
Cream or milk

Put in the machine in the order listed or in the order your particular brand calls for. Use the dough setting.

When the dough is finished take it out and divide it into half as this recipe makes a 2 pound loaf. You can freeze the extra loaf or double the filling ingredients and make 2 batches of rolls.

Using one of the loaves roll it out on a lightly floured surface to a rectangle approximately 17 X 10 or so. (No, I don't expect you to measure. If it's 15 X 9 that's fine too!).

Spread approximately 1/3 c soft butter over the dough. Sprinkle about 1 tablespoon of cinnamon and 2 tablespoons of sugar over the butter. Sprinkle the marshmallows over all.

Starting with the long side, gently and carefully roll the dough up and pinch the end into the dough to seal the roll shut.

Taking a sharp knife slice 1 1/2 inch slices. Place the rolls in a 9" round pan that you've sprayed with Pam. Don't worry if the marshmallows are sneaking out or the slices are uneven. They will double in size and turn out perfectly anyway.

Cover with plastic and refrigerate until ready to use or cover and let rise in a warm place until the rolls are double in size. Bake at 350 degrees 25-30 minutes until golden brown.

Turn out of the pan onto greased foil and then flip the rolls back over so the top is up. Let them cool briefly while you mix up the icing.

Start with 1 to 1 1/2 c powdered sugar. Add 2 T soft butter and about 1 tablespoon heavy cream. Turn on the mixer and mix until completely smooth. If it's too thick add more cream (or milk) but only 1 teaspoon at a time as you don't want to add too much and have 'soup'. Frost the rolls and serve warm.

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