Cinnamon Rolls

Cinnamon Rolls and Valentine´s Day Eve

Time for a sweet treat! This cinnamon roll recipe actually comes from my sister! She, unlike myself, is an excellent cook. This recipe, as every recipe that will be published here, is easy, practical and totally delicious.

My choice to publish this particular recipe was based on the fact that Valentine's Day is coming up!!! Hoorayy for those of you who have a significant other!! Your boyfriend or girlfriend will absolutely enjoy the cinnamon rolls made by YOU! As for me, I'll probably bake something for MYSELF... or a lot of things! Valentine´s is definitely a day to cherish yourself, especially if there isn´t a boyfriend in the picture!! Hooorayy again for single life and for cinnamon rolls, cakes, pies, cookies and every other kind of dessert!!

Before you start, keep in mind these cinnamon rolls are not fun size whatsoever, they´re just big enough for a great appetite!

Enjoy!


Cinnamon Roll Recipe


Ingredients -


1 tablespoon yeast
1 cup milk, warm (but not TOO warm, hot milk will ruin the recipe!)
1 teaspoon salt
1/3 cup sugar
4 cups flour
1/3 cup margarine, melted
1 egg
cinnamon
granulated sugar

Directions -

In a large bowl, combine all the DRY ingredients, EXCEPT the flour.

In a separate bowl, combine the egg, margarine and milk. Again, the milk should be warm, not HOT!

Combine all ingredients in the large bowl, again, HOLD the flour!

Now, add the flour one cup at a time until the dough leaves the sides of the bowl and becomes a solid mass of dough, ready to be kneaded.

Place the dough on a lightly floured counter.

Now, this is the hardest, most Martha Stewart-ish part, you have to knead the dough 25-50 times until it is smooth.

Place it in a buttered Ziploc bag.

Leave it out at room temperature for approximately 1 hour, then get it in the fridge until you are ready to use it.

Afterwards, the dough may be placed in the buttered Ziploc bag and then in a sink full of HOT tap water until it starts to rise. Turn the bag while holding it down every five to ten minutes in the water, until you see the dough rises.

After it rises, remove dough from bag and onto floured counter again.

Shape the dough (with care) into a square shape.

Roll the dough out into a rectangular shape.. no it does not have to be a perfect rectangle.

Roll 1/2" thick.

Spread approximately 1/8 to 1/4 cup of MELTED BUTTER over dough.

Sprinkle cinnamon and granulated sugar onto dough, then spread evenly.

Starting with the longest side, roll the dough forming a large tube.

Use thread score rolls and cut, cross the threads to cut the dough.

Place your rolls onto cookie sheet or round cake pan.

Proof dough in over at 125 degrees for 15 minutes.

After the 15 minutes, increase oven temperature to 350 and bake until dough is golden brown!

Tah-Dah!!!

Now, I do have the recipe for the icing, however, they sell that at H-E-B and lots of other places! I say we get practical, hahaha if, however, you want to make it special and make the icing yoursel, I´ll post the recipe later!

In this blog I'll publish recipes straight out of my family's cookbooks.
The majority of the recipes you will find here are Mexican dishes, however, their origin varies greatly (my mom's lasagna is GREAT!). Regardless of its origin, I guarantee the final product will always be delicious food. Some recipes will be slightly more complicated than others, however, more often than not they're easy to make and will not take much time. There's a couple of family recipes which have been passed down through generations, and some are recent inventions (my mom's or my grandma's).
However, you will find that none resemble cheap cafeteria dishes, and even the most simple will never be plain in taste or appearance. The first recipe is the perfect example. The Cilantro Dip, although I don't really know where they got it from, has been very popular in the family for a couple of decades, it is one of the easiest recipes, an 'anytime, anywhere', and I guarantee that once you try it you'll be hooked on it for good!

Enjoy!



Cilantro Chip-Dip

Time of preparation - approx. 8 minutes



Ingredients -

1 8oz (250 gr) Philadelphia cream cheese block

1 8oz can Goya 'jalapeños en vinagre'

1 bunch fresh cilantro

1/2 cup of milk

Directions

Cut the lower part of the cilantro stems, don't worry about chopping it.
Take the jalapeños out of the can and pour them (vinegar and all) into a container; remove the stems.
Cut the cream cheese block into 4 pieces.

Place the jalapeños in the blender. Next, pour in the vinegar, the amount of vinegar you decide to pour into the blender depends on the acidity you'd like in your dip.

Place cream cheese in blender, along with the bunch of cilantro.

Pour 1/4 cup of milk into blender. It is important that you don't pour in all of the milk, and that you pour it in at the very last, that way you can control the consistency, acidity and 'hotness' of the dip.

Blend for about 10 seconds.

After blending, get a little dip out of the blender with a spoon. Check the consistency, and take a taste for acidity. If you find it too acid, too hot or too thick, add more milk.

Great with Ruffles Ridged chips!


*If you like your dip a little hotter, get more jalapeños and vinegar in there!