Thursday, January 20, 2011

Cinnamon Rolls

Here is the story in pictures! The best days to make these are on snowy cold days or freezing fog days or drizzling rain days or staying inside by the woodstove days!

Set the dough to rise and it can be mixed in the same pot that the milk is warmed in.

Punch down the risen dough, then add more flour for kneading.

The dough is kneaded and resting.

Now the dough has been divided in half to make it easier to work with in the next steps.

The butter is melted and added to the top of the rolled out dough.

My grandfather's mini cast iron skillet is perfect for melting butter. Thank you, Mom xoxo.

Buttering is complete, now its time for the sugar and spice.

The cinnamon and sugar is mixed together first, then sprinkled over the buttered dough.

Raisins are added next. In Ireland, raisins added to the bread is called 'spotted dog'! Then the rolling begins. It doesn't matter which way you roll it, but it seems easier in the end if the dough is rolled toward the baker.

The ulu knife is the perfect cutting tool for so many foods and certainly for these cinnamon rolls.

One pan is full and resting to rise a bit more before baking.

Fresh out of the oven and there were 7 more pans just like this one. The cinnamon rolls freeze beautifully after they have been baked, iced, cooled, and covered. Then reheat in the oven at 350 for about 15 minutes.

Another pan out of the oven. The icing, with a touch of maple syrup and a splash or two of strong coffee give it just the right flavor, will go on easier on hot cinnamon rolls.

Finally, these ooey-gooey treats are ready to eat!! Enjoy them with your family!~

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