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Dapper Day Spring 2014

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Backdating this post since I neglected to upload our photos from Dapper Day back in February.

I didn’t get many pictures. We got there late, and I was in pain. The night before, Augie had knocked over the piano bench onto my big toe. Hence the loafers instead of the heels I bought for the occasion. My toe is still healing, three months later.

Something was wrong with Kyle, too – a pinched nerve, I think? I just remember that we really shouldn’t have gone to Disneyland that day, but Dapper Day comes but twice a year, and who knows how long it will last…

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Cinnamon Rolls

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Top Secret Recipes® version of Cinnabon® Cinnamon Rolls
By Todd Wilbur
(With a few changes by Emily)

I got Todd’s book from the library when I was a teenager, and I’ve been making these rolls ever since. Well, with a few tweaks. I opt for a stickier dough (less flour) and more filling, and my frosting has less powdered sugar and slightly more cream cheese. Oh, and I use butter where Cinnabon uses margarine.

Enjoy!

Rolls
1 package active dry yeast (1/4 ounce size)
1 cup warm milk (105 to 110 F)
1/2 cup granulated sugar
1/3 cup butter, melted and cooled (but still liquid)
1 teaspoon salt
2 eggs
3 1/2 cups all-purpose flour

Filling
1 1/4 cup packed brown sugar
3 tablespoons cinnamon
1/2 cup (1 stick) butter, softened

Icing
1/2 cup (1 stick) butter, softened
1 cup powdered sugar
1/3 cup (about 3 ounces) cream cheese
1/2 teaspoon vanilla extract
1/8 teaspoon salt

1. For the rolls, dissolve the yeast in the warm milk in a large bowl.
2. Mix together the sugar, butter, salt, and eggs. Add flour, and mix well.
3. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover, and let rise in a warm place about 1 hour, or until the dough has doubled in size.
4. Roll the dough out on a lightly floured surface. Roll the dough flat until it is approximately 21 inches long and 16 inches wide. It should be about 1/4-inch thick.
5. Preheat oven to 400 degrees F.
6. For the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened butter evenly over
the surface of the dough, and then sprinkle the cinnamon and sugar evenly over the surface.
7. Working carefully from the top (a 21-inch side), roll the dough down to the bottom edge.
8. Cut the rolled dough into 12 slices and place evenly spaced, in a lightly greased baking pan. Let the rolls rise again until double in size (about 30 minutes). Bake for 12 minutes, or until golden brown on top.
9. While the rolls bake, combine the icing ingredients. Beat well with an electric mixer until fluffy.
10. When the rolls come out of the oven, let them cool for about 10 minutes, then coat generously with icing.