Aaahhh

Well finally the cinnamon rolls make their first appearance. The thing about these rolls where that i made the dough special... and by special i mean completely by hand (with a little help from my kitchenAid mixer). I've never made dough before and with my mum's help it came out wonderful despite I ran out of all-purpose and had to fall back on some wheat flour.

As you can see my(mum's) handy dandy mixer in mint condition :) hah, yes that is a rubberband holding the lock latch. This is possibly the best machine in existence

This is after the dough rose? rised? for about a half an hour. i was really excited to see that it came out the same way... if not better than the bread machine dough. I'm quite proud of this little ball of sticky buttery goo

while the dough is rising i made the caramel sauce hmmm caramel sauce hmmmm. okay anyway. low heat till the sugar is completely dissolved. always stir. don't leave it a lot for anything less than a burning house. after you're done cooking it pour it in the bottom of a big ol' buttered pan or not so big . as my pictures show... it looks like a brownie pan if that helps...

so now rolling it out; it was pretty easy to do this but it wouldn't stick completely to the counter... too much flour? so i wet the tips of my hands with warm water and wetted the four corners' undersides.
it was easier than pie.

then mixed together butter(melted), brown sugar, and cinnamon. I just sorta dumped it on there and slathered it around. then started rolling it... starting with the short side... that sound right so far? then i set it out on the dryer in the utility room (it's quite cold out there, but not as cold as the fridge) to rise overnight. I preheated the oven to 350F and popped them in for about 30 minutes. there is nothing, absolutely nothing like the smell of freshly baking... anything actually. And i felt really good about eating them because i made them... the whole thing not just the filling but all of it :)

hmm, i am so hungry right now. stupid school :( when you first pull them out of the oven they are still bubbling like crazy and I let them sit for like 2 minutes... i don't know why i just do. i just a thatched rack and a and a cookie sheet

under it ( i put waxed paper on between the rack and cookie sheet to catch the molten caramel that drips down.) put the rack with the cookie sheet and wax paper over the rolls and invert the pan over the three things. BE CAREFUL!!! If you get the caramel on your skin... it may burn your skin off, i don't really know i have never done this, actually be sure to use oven mitts ( well you should anyway as you just pulled the pan out of the oven duh)

Beautiful no? And all brought to you by the goodness of my mother's heart... or

rather her camera. :) thanks Mum.

so now we've inverted the pan of MOLTEN hot caramel topped cinnamon rolls and now you have to let them cool for about 20 minutes fighting all the while the compulsion to shove your face in them... remember MOLTEN!!!( that's what i have to tell myself everytime)

i also made a confectioner sugar based glaze. it had 1 cup sugar 1teaspoon of vanilla, 1 table spoon of cream ( or milk) and then i used a bit over a spoonful of cream cheese. then just stir it all together.. if it still doesn't come together give it like 5 seconds in the microwave.

and the end product... except due to crappy (or my lack of knowledge knowing how to work mom's camera) lighting they don't look as good as they actually looked