Cinnamon Rolls

We’re remodeling! We bought our little townhome four years ago and we finally agreed that painting the place would be a good idea. We’re also considering installing a wainscot in bathrooms and new flooring. I’ve been removing baseboards in the bathroom lately, an arduous job, but it will be well worth it when the floor and wainscot are in. It wouldn’t be so challenging if little girl would engage herself in some unsupervised play, but she refuses and would rather sit on my lap. I’m not sure, but I don’t think power tools and 1 year-olds are a safe combo.

I did make some post worthy cinnamon rolls, and will quickly share the recipe so I can get some paining in before the child wakes. The recipe is from a childhood neighbor and high school Spanish teacher. It’s my favorite cinnamon roll recipe.

Cinnamon Rolls
recipe from Lorraine Linares
printable version of this recipe

1 teaspoon sugar
¼ cup warm water
1 tablespoon dry active yeast
¼ cup potato flakes
½ cup boiling water
½ cup evaporated milk
4 eggs
½ + ¼ cup sugar
2 teaspoons salt
¼ cup oil
3 to 4 cups flour
Ground cinnamon
Granulated sugar
Brown sugar
½ cup butter, melted
*butter cream icing

Spray two baking sheets with nonstick spray and set aside.

Mix sugar and water together. Sprinkle yeast into the sugar water and stir; set aside until yeast is dissolved and mixture is foamy. Meanwhile, in a large mixing bowl (I used my Kitchenaid) pour boiling water over potato flakes. Once the potato flakes dissolve, add the evaporated milk, eggs, sugar, salt and oil; mix well. Add yeast and stir. Add 2 cups of flour and mix until smooth. Add 1 to 2 cups more, and mix. The dough should begin to pull away from the sides of the bowl. Knead for 10 minutes. Oil the bottom and sides of the mixing bowl; return the dough to the bowl, turning once to cover the top of the dough with oil. Cover with a damp towel or plastic wrap and let rise until double.

Punch the dough down and pour it onto a lightly floured surface. Roll in a rectangular shape about ¼ inch thick. Spread dough with melted butter; sprinkle with cinnamon and sugars. Roll dough, starting with one of the long rectangular edges of the dough. Slice roll into 1 ½ inch wide cinnamon rolls; place on prepared baking sheets. Spray plastic wrap with cooking spray and cover rolls. Preheat the oven to 350 and let the rolls rise for 30 minutes. Bake for 17-20 minutes. Remove rolls from baking sheet and let them cool a little on a wire rack before frosting.

Butter Cream Icing
½ cup butter
2 tablespoons milk
2 to 3 cups powdered sugar
1 teaspoon vanilla extract

Mix all ingredients together until light and fluffy. Add more powdered sugar if mixture is runny or more milk if it’s too dry.