Sunday, October 23, 2011

Two Loaves Of Bread Minus One Makes Cinnamon Rolls

I really don't know what comes over me some days. I'll be making my usual two loaves of bread, one for the freezer and one for the oven. All of the sudden I get to rolling out that second loaf and comes over me! I've got to have some warm cinnamon rolls. So I just roll the dough out a little further than normal and break out the goodies, like nice plump raisins and nuts. I feel a little ashamed, because I shared a picture last fall and never posted the recipe. Please forgive me, but better late than never right? The first thing you need to make these is the bread recipe. It is pretty much my basic white bread recipe, but we always use as many organic ingredients as possible for making it, especially the flour. It must at the very least be unbleached. Better than that would be organic unbleached. 

Bread Dough Recipe

5 cup organic unbleached flour
1 1/2 cups warm water
2 tbsp active dry yeast
2 free range eggs room temperature
A good pinch of sea salt
2 tbsp raw organic sugar
2 tbsp oil, I prefer Organic Sunflower


In a warm mixing bowl, combine water, sugar and yeast. Set aside and let yeast dissolve. In another mixing bowl combine flour and salt and whisk together. Add the oil to the top of the flour. Pour your wet ingredients into the dry, add the two eggs. Place on mixer with dough hook and speed 2 until dough begins to pull away from the sides. You can very easily knead the dough by hand instead of the mixer. Place dough in light oiled bowl and turn the dough once. Cover with plastic wrap and then a towel on top. This helps create lots of humidity for a good rise. Place your bowl in a warm area and let it rise until double in bulk. This usually takes 45 minutes to an hour depending on the temperature of the house and the humidity level. 

When the dough is ready, turn it out onto a lightly floured surface. Punch it down and divide it in half. Roll one of the halves for a loaf of bread. Place it in a lightly oiled bread pan, cover and let it rise until double in size.Bake at 400 for 20 minutes. 

 Cinnamon Rolls

Next take the second half of the dough and roll it out into a nice big triangle shape. Rub it down with real organic unsalted butter. Sprinkle plenty of cinnamon and organic raw cane sugar to give it  a real good coating. Sprinkle the top with raisins and crushed nuts but his is optional. The dough does not have to be perfectly shaped. It adds to the homemade effect I think.

Now simple roll it up into a nice tight log. Slice off pieces about 3/4 inch thick. Place them on a lightly oiled cookie sheet or jelly roll pan. I press each one lightly with the palm of my hand, just to flatten a bit. Cover with a towel and place in a warm place. Let them rise for about an hour. Bake on 400 for about 20 minutes, but watch closely so the bottoms don't become over done. Make a simple glaze out of powdered sugar, a tsp of milk, a pinch of cinnamon and a pinch of pure vanilla extract and drizzle over the top of the cinnamon rolls. Let cool on wire rack with your loaf of bread. Well or eat a cinnamon roll while it's warm.

Happy Gardening and Happy Baking Too!!


  1. Nothing makes the house smell more like a home that cinnamon rolls in the oven. Or maybe apple pie. Or fresh bread. Pam's Bakery Potpourri <3

  2. LOL, I'm still working on that one HA! Would be far less calories indeed xxooxx