So what is good looking and delicious? My husband of course, oh and the Cinnamon rolls he made too. On Friday I was convinced that I needed to make something beautiful, remember? It just so happened that I started my Friday at 6:45 getting Enzo ready before I had to leave to teach my 8:00am class. I g0t done teaching at 9:10 and was met outside by a crying baby (my son) and my husband who was happy to drop Enzo off with me and go on with his child free day. The crying continued for most of the day and when he finally went to sleep at 9:00pm my neighbor knocks on my door and informs me that his wife's water bag broke and they were off to the hospital and asked if I could watch their son. Yes, I replied and spent the next 3 hours listening to another toddler cry. Crying is the wrong word he was hysterically screaming because his mommy was having a baby and he had never been away from her. I felt really bad for him but after walking around with him in my arms for about 2 hours outside in the cold I was READY to have Christian home. On Fridays Christian is gone all day and it just so happened that he also had to go and pick up some friends at the San Franscisco Airport, an hour and a half from us each way. At midnight be arrived to a very exhausted wife. Out minimal conversation was about how I had wanted to cook something beautiful and sweet all day and had no chance to even eat something ugly and tasteless. On Saturday I woke up at 9:30 to a very yummy smell. My husband baked scrumptious cinnamon rolls that looked beautiful and tasted delicious. I love you husband and I love you Betty Crocker for coming up with this recipe!
Christian/Betty's Cinnamon Rolls
- 3 1/2 to 4 cups all-purpose flour or bread flour
- 1/3 cup granulated sugar
- 1 teaspoon salt
- 2packages regular or quick active dry yeast
- 1 cup very warm milk, (120°F to 130°F)
- 1/3 cup butter or margarine, softened
- 1cup packed brown sugar
- 1/2 cup butter or margarine, softened
- 1/4 cup dark corn syrup
- 2 tablespoons butter or margarine, softened
- 1/2 cup chopped pecans or raisins, if desired
- 1/4 cup granulated or packed brown sugar
- 1 teaspoon ground cinnamon
Mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast in large bowl. Add warm milk, 1/3 cup butter and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping the bowl frequently. Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour 30 minutes or until double. Dough is ready if indentation remains when touched.
Heat 1 cup brown sugar and 1/2 cup butter to boiling in 2-quart saucepan, stirring constantly; remove from heat. Stir in corn syrup. Pour into ungreased rectangular pan, 13x9x2 inches. Sprinkle with pecan halves. (optional)
Punch down dough. Flatten with hands or rolling pin into rectangular, 15x10 inches, on lightly floured surface. Spread with 2 tablespoons butter. Mix chopped pecans, 1/4 cup granulated sugar and the cinnamon; sprinkle evenly over butter. Roll rectangle up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into fifteen 1-inch slices. Place slightly apart in pan. Cover and let rise in warm place about 30 minutes or until double.
Heat oven 350°F.
Bake 30 to 35 minutes or until golden brown. Immediately turn upside down onto heatproof tray or serving plate. Let stand 1 minute so caramel will drizzle over rolls; remove pan.