Let it be Sunday, and let Monday never come. I’m tired, both mentally and physically. I’ve been out of town all week at a seminar on election laws. I love learning, I do… but, everyone has a breaking point. After a week of being away from my family, my home, and my routine; let it be Sunday. It’s the one day that everyone is home. It’s the day we make breakfast together; breakfast that isn’t protein shakes, Belvita cookies, or instant oatmeal and fruit on the go. I now know about more house bills before the legislature, than I have ever known about at one time. I know rules, regulations, posting, publishing, advertising, and regulating rules about municipal elections. It’s a lot of information, it was a lot of days sitting in banquet chairs and eating in banquet halls; Let it stay Sunday – I’m so glad to be home.
The first thing I made upon return was this lovely Cinnamon Roll. Literally ONE roll. It’s a Cinnamon Loaf, if you will, or as my husband said it is literally a giant loaf of the center part of a cinnamon roll: A Cinnamon Roll Center Log. Yeah, not gonna call it that, but you get the gist. It is a danish style loaf filled with cinnamon roll goodness and lightly glazed with maple-vanilla icing. It’s good. It’s Sunday worthy eats. Or Monday, or yesterday, or any day really…
CINNAMON ROLL | A danish style loaf of cinnamon goodness
makes 2 loaves
- 1/2 cup granulated sugar
- 1/3 cup butter
- 1/2 teaspoon salt
- 1 (8-ounce) carton light sour cream
- 2 packages dry yeast (about 4 1/2 teaspoons)
- 1/2 cup warm water (100° to 110°)
- 2 large eggs, lightly beaten
- 4 cups all-purpose flour
- 1 stick of butter, melted
- 2/3 cup sugar
- 2/3 cup brown sugar
- 4 Tablespoons ground cinnamon
- 1/2 teaspoon salt
- 1 Tablespoon cornstarch
- 2 Tablespoons butter, melted
- 1 1/2 cups sifted powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon maple extract
- 2+ Tablespoons milk, for thinning as needed
To prepare dough, combine first 4 ingredients in a saucepan over medium heat, stirring until sugar dissolves. Remove from heat; cool. Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Stir in sour cream mixture and 2 eggs. Lightly spoon flour into dry measuring cups; level with a knife. Gradually stir flour into sour cream mixture (dough will be soft and sticky). Cover dough; chill 8 hours or overnight.
To prepare filling mix all the dry ingredients together in a medium bowl; melt butter.
When ready to rise and bake, divide dough into two equal portions. Turn each portion out onto a lightly floured surface; knead lightly 4 or 5 times. Roll each portion into a rectangle. Spread half of the butter over the dough; then half of the spiced sugar , leaving a 1/2-inch border on the end seam. Starting at a long side, and repeating on the two side edges before rolling, carefully roll up the edges to seal in filling. Now roll the loaf in jelly roll fashion; fold the bottom seam onto the top last and pinch seam to seal. Repeat with other loaf, if desired (or freeze/refrigerate dough for another use).
note: it is a lot of filling. In fast the sugar-spice mixture for mine was as thick as my dough…
Place loaf on a baking sheet lined with a silpat (or cooking spray). Cover and let rise in a warm place (85°), free from drafts, 25 minutes or until increased in size.
Preheat oven to 375°.
Place baking sheet in oven (cover remaining loaves to keep from drying, if you are baking both today). Bake at 375° for 15-20 minutes or until lightly browned. Repeat procedure with remaining loaf. Cool loaves slightly.
Meanwhile, prepare glaze by combine powdered sugar, melted butter, and extracts, stirring with a whisk. Add milk to thin to desired consistency. Drizzle warm loaves with glaze.
Let it be Sunday again soon,