Cinnamon Rolls!

                                     













When I started to learn how to cook as a child, the first things I baked were desserts!  What else would motivate a young boy to spend an hour in the kitchen instead of playing outside on a warm sunny day?!  So, in order to motivate you, I  decided to post a delicious, sweet dessert for my first recipe on this blog.

Cinnamon rolls have been a particular favorite for many of my friends in the city, especially my good friend Slava Grin.  You've never seen a bigger smile on a man than when I show up to church with a tray or two of these sweet treats!  Though they have often been compared to Cinabon's classic cinnamon rolls, I assure you it doesn't take a professional to make.  Be warned, however, that these are very sweet!  They are NOT breakfast rolls.  They are really best suited as a dessert.

INGREDIENTS:
1 kg Bag of pre-prepared dough with yeast
100 g Butter (softened)
4 oz. (or 1/2 cup) Brown Sugar
2 Tablespoons Cinnamon

1 Bag (250 g) of powdered sugar
75 g Butter (softened)
2 Tablespoons Milk
1 package (3 g) of Vanilla

MAKING THE ROLLS:
Step 1 - Roll out the dough on a floured surface until you make a rectangle approximately 1 ft. x 2 ft. ( 30 cm x 60 cm) in size.  Spread the softened butter all over the dough.
















Step 2 - Mix the brown sugar and cinnamon in a small bowl, then sprinkle over the buttered surface of the dough.

Step 3 - Roll the dough into a long cylinder.

Step 4 - Cut the cylinder into approximately 15 equal slices.  Set them upright in a buttered 9 x 13 inch baking dish.

Step 6 - Cover the rolls with foil and allow them to rise.  They will expand and fill the baking dish.  When I use them as a dessert in the evening, I allow them to rise at room temperature for approximately 2 - 3 hours before baking them.  When I take them to church in the morning, I allow them to rise in the refrigerator overnight.

Step 6 - Pre-heat the oven to 175 C.  Uncover the rolls and bake them (on a lower rack in the oven) for approximately 30-40 minutes.  When you can press down on the rolls and they spring back up, they are done.  If the rolls begin to get too brown, cover them with foil and finish baking.

MAKING THE BUTTER-CREAM ICING:
While the rolls are baking, mix together the powdered sugar, butter, milk, and vanilla with a fork or spoon.  When the rolls are done, allow them to cool for about 30 minutes.  Then spread the icing over the warm rolls, and allow it to melt over the top. 

**Serve warm for best taste (in my opinion).

Notes about Icing:

The quality of powdered sugar varies greatly by brand.  None of the different brands seem to behave like powdered sugar in America when you make icing.  Fortunately, when making icing for cinnamon rolls, it doesn't really matter which brand you use, because it will melt over the rolls anyway. 

For other desserts, like cakes and cookies, I suggest the "Parfe" brand of powdered sugar.  I have seen it only in Zvozdny's near our apartment, though I haven't really looked for it at stores like "Ashan" or "Okey" or other large grocery stores that tend to carry unique items.  It seems to form thick, butter-cream icing similar to what I am used to in America.  It does hold its shape well, especially when cooled.  The quality of the icing will also depend highly on the quality of butter you use.  A quality brand of butter like "Valio," for example, works well.  But I suspect that any butter that feels harder when refrigerated will be better than butter that feels soft when refrigerated.

If you want to try cinnamon rolls with a twist, try Cream Cheese Icing. 

2 containers (140 g each) of Cream cheese (творожный сыр)
1 bag (250 g) Powdered sugar
1 package (3 g) Vanilla
Milk (as needed) for consistency

The cream cheese icing will be more runny than the butter-cream icing, unless you use Philadelphia brand cream cheese from America.  Unfortunately, it is extremely hard to find in Ekaterinburg, and I currently do not know where to find it.  But for cinnamon rolls, the Russian cream cheese will be just fine!  :-)

I hope you enjoy!  And congratulations on taking your fist stem towards cooking like an American in Ekaterinburg!