And end up with this~
Cinnabon in your OWN home.
Much healthier and much less expensive.
So here is how we get from a bowl of leftover looking cereal mush to yum.
(it's been very hard not to eat these today! waiting for dh tonight)
(that's -dear husband, not designated hitter for all my men readers)
Begin with 1 tbsp. dry yeast. Dissolve yeast into 1 Cup of warm milk. I microwave 1 cup of milk for 1 minute. Always perfect. I add a dash of sugar to help the yeast start doing it's thing.
Once the yeast/milk is a bit frothy add:
1/3 C. sugar
1/2 C. melted butter, butter please!
1 tsp. salt
4 C. flour
Mix well. Knead into a ball. You will need to flour your (clean!) counter well.
Knead until it is smooth. Spray bowl with a little non stick cooking spray and pop that ball of dough into it. Cover and let rest in a semi-warm place.
I generally use my oven for this. Please remember to NOT turn your oven on for anything like say, oh broiling. (Don't ask me how I know these things.)
Once it has risen plop that dough onto your well floured counter again. (don't bother to clean up until you are ALL done with these rolls)
Roll out into a 17x10 rectangle and about 1/4 inch thick.
Melt 1/4 C butter. Spread onto dough.
Mix together in a small bowl~
1 C. brown sugar
3 Tbsp. cinnamon
2 Tbsp. Instant coffee granules (this makes it cappuccino, your choice)
Sprinkle this mixture on the butter spread on your dough.
Here is my trick for getting nice slices. Perhaps it is not a trick to you but maybe it will be for somebody.
Use a piece of thread to make the cuts. Place thread under roll. Pull up and criss cross.
Cut into 12 slices.
Cut into 12 slices.
Place in greased pan.
Here is my trick for greasing the pan and not getting messy.
I place my hand inside a small plastic baggy. Then load with a bit o butter and smear into pan. This works great for lots of different things...bundt pan comes to mind.
Then just toss the bag away, no greasy hand. Nice.
Ready to bake.
400 degrees for about 10 minutes.
When done, spread with icing.
You want the icing recipe?
Well, you'll have to come back tomorrow for that one. ;-)