Over the years I have figured out that I am a very competitive person and when I go to the Fair and see a line of people waiting to pay (what is it now?) five or six bucks for a cinnamon roll, it makes me want to set up my own little booth right next to them and go toe to toe feeling quite confident that I could give them a run for their money. My cinnamon rolls have been my little name to fame over the years with my friends and family but only a few know my secret. They are the ones who I have given my recipe to…. As for most of my better recipes, my little secrets are my short cuts.
Thanks to being inspired by the cinnamon rolls at the Fair and my daughter encouraging me to move my blog into a more informative direction by gently telling me ENOUGH of the midlife crisis stories… I thought I’d change it up a bit. And offer something up to you guys who loyally take the time to drudge through all of my blogginess … you guys will be the first to benefit from some of my best kept short cut secrets…
The cinnamon roll recipe that I am about to share with you will give you a batch of cinnamon rolls for the price of the ONE you might buy at the Fair!
Mama’s Cinnamon Rolls
Frozen pkg of Bridgeford Bread (the main secret ingredient!)
1/4 cup butter
1/2 cup brown sugar
1 Tbsp. Cinnamon
1/2 cup raisins
1/2 cup walnuts
Bake in greased 350 degrees for 45 mins. (Each oven is different so you have to play with the time)
Let dough thaw, until it is still cold to the touch but easy to roll. On a floured bread board roll roll out the dough until it is about 1/2 inch, then butter with softened butter. Sprinkle with brown sugar and cinnamon. Nuts and raisins are optional but if you are going to do it right I say add em all!
After sprinkling all ingredients evenly, roll dough into a tube and slice about 1 inch thick
Place in a greased pan and cover with a clean towel, let rise (Approximately 1 – 2 hours) While you are waiting for the rolls to rise, make the icing… The icing is the actual trick (besides using frozen dough of course!)
1 8oz softened pkg of cream cheese
1 half cup softned butter
1 Tbsp Vanilla!!!! (Not Teaspoon, this is another secret)
1 pound sifted powdered sugar (last secret I am giving!)
half and half (other secret of mine) Start out with 1/4 cup (add more depending on desired consistencey)
Cream the cream cheese & butter, adding about 1/4 cup sifted powdered sugar at a time, add vanilla and keep adding the sugar and then slowly add the half and half to the consistency you are aiming for. Set aside….
Bake freshly risen rolls (lightly covered with foil) in a pre-heated 350- 375 oven (middle rack) for 30 to 45 mins. checking periodically since all ovens are different. You have to play with this recipe a few times to avoid burning on top. Take foil off the last 15 minutes of baking to brown. They should have a golden baked appearance and the middle rolls should be flakey and not underdone. I have used a few diffent ovens in my lifetime and all are slightly different. After actually writing this all out… I do realize that just perhaps this recipe is a little more work than I may have considered. My short cut is eliminating actually making the dough which was always a big mess for me to have to clean up. But even so, this recipe truly is a labor of love. In the end, it may very well be worth the time to stand in line and pay $6 bucks for one of these sinful creations! But if your love language is making yourself, I guarantee it will be worth it! Huh Brookie? My little Vanilla sniffer!