a quick tale of revenge

You know you’re no longer the boss in your own house when the little dog (the one that weighs less than 10 pounds, mind you) decides to climb over onto your side of the bed early in the morning, burrows himself under the blankets and proceeds to kick you non stop until you roll over, look at the clock, see that it’s 5:30 and decide “well maybe he’s right. I’ve slept long enough.” And you get out of bed with nary a complaint or even an attempt at tossing that dog someplace unpleasant (like outside in the -15 degree weather because the little jerk deserves no less than to be made to sleep outdoors in the freezing, snowy yard). But you don’t. You get up, make some coffee, check your Farmville, then start the dough for this perfectly decadent cinnamon roll. And later at a more reasonable hour, you enjoy more coffee and have one final piece of this beautiful cinnamon roll sitting on your plate. You look down to see the little dog at your feet, gazing up at you lovingly, looking all cute as hell with large, liquid puppy eyes begging for a taste of said roll… then you pop that last piece in your mouth and yell “haha! I ate it all mothersucka! None for you!” and watch satisfied while he slinks away, without any cinnamon roll, giving you the stink eye. If that’s not the epitome of a lovely Sunday morning, I just don’t know what is.

Sweet Potato Cinnamon RollsĀ 
recipe from Southern Living 1001 Ways to Cook Southern

You Need:

2 packets of yeast
1/2 cup warm water
1 Tablespoon sugar
5 1/2 cups flour
1 cup mashed, cooked sweet potatoes
1 egg, lightly beaten
1 cup buttermilk
1/2 cup sugar
1/4 cup butter, melted and slightly cooled
2 Tablespoons orange zest
1 1/2 teaspoons salt
1 teaspoon baking soda

3/4 cup melted butter
2 cups brown sugar
1 cup chopped pecans or walnuts (I used walnuts)
2 Tablespoons cinnamon

Combine the yeast, 1/2 cup water and 1 Tablespoon of sugar in your stand mixer bowl. Stir it together and let it sit until things are foamy. Add to the bowl: 1/2 cup flour, the sweet potatoes, the egg, the buttermilk, the 1/2 cup sugar, melted butter, salt, orange zest, and baking soda. Mix together, then switch to the dough hook. Add in your flour a cup at a time and mix well after each addition until you end up with a soft, somewhat sticky dough. You may need more than the allotted 5 1/2 cups of flour. I stopped at four cups and just added in little bits at a time until I got the right texture dough. Knead it with the dough hook if you want or dump the dough onto a floured countertop and knead it by hand. Place the dough in a large, greased bowl. Turn the dough over to grease all sides. Cover and let it sit in a warm area until doubled in size (my house is cold so this part took me 1 1/2 hours). While the dough is rising, mix all the filling ingredients together. Dump the dough onto a lightly floured countertop and roll out to a large (18×10 inches the recipe says) rectangle. Spread the filling onto the rectangle, leaving an inch border around all sides. Roll up the dough into a log. Using flavor-less floss or a very sharp large knife, cut the dough into 12 slices 1 1/2 inches thick. This is going to be a messy process, but just do the best you can to place the rolls into a greased 9×13 pan. I used my bench scraper to lift and transfer and that worked well. I was able to fit 8 rolls into my favorite 9×13 pan. The other 4 rolls I placed in a greased round pie plate, covered, and placed in the freezer to bake later. I’ll report back when I do this and let you know how well they froze/baked up. Cover the pan with a towel and let these rise about 30-45 minutes. Heat the oven to 350 (recipe says 400 but I have had very bad results with baking yeasted items at such high temps. I don’t know if my oven runs too hot or what but they always burn if I bake them at 400. Just saying.) Bake the rolls until golden brown and cooked through. Top with your favorite cinnamon roll glaze (I did a simple one by browning some butter then whisking in powdered sugar until it was a nice, glazey consistency. Though I did consider making up a cream cheese frosting for them.). Eat them. And if you see my little dog hanging around begging for some, don’t give him any!


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Filed under Breakfast, fun with yeast

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