Cinnamon Rolls

"Necessity, who is the mother of invention." - Plato, The Republic


I doubt cinnamon rolls qualify as an absolute necessity, nor do I claim to have invented them.

But when you wake up to the scene as illustrated in the photo above, and have a ravenous sweet tooth from having consumed zero carbs the day before, and just so happen to be out of milk and butter- well, it becomes awfully necessary to invent a recipe to satisfy such cravings.  The lack of virgin dairy culminated in substitutions that made for one tasty breakfast treat!


ZESTY ZAFTIG'S CINNAMON ROLLS
Yield: 6 rolls


For the dough:
- 1/8 cup warm water
- 1 1/8 teaspoon yeast
- 1 egg
- 1/4 cup margarine, melted
- 1/2 cup vanilla ice cream, melted  
- 1/8 teaspoon salt
- 2 cups flour


For the filling:
- 1/2 cup brown sugar
- 1/4 cup margarine, melted
- 2 teaspoons cinnamon


For the frosting/icing:
- 1/2 cup cream cheese
- 1 to 2 tablespoons cream
- 1/2 cup confectioner's sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon


Proof the yeast in the warm water for at least 5 minutes.  Pre-heat oven to 200°F.  In a large bowl or bread machine, combine the dry ingredients, then add wet ingredients and yeast/water.  Run bread machine on 'Dough' cycle, or knead thoroughly by hand.  Turn dough in large greased bowl, cover with plastic wrap, and place in oven.  Turn off oven, but make sure oven light is turned on.  Allow to rise one hour.


Pre-heat oven again to 200°F.  Make filling.  When the dough is risen, transfer to floured surface.  Roll into rectangle, 1/4" thick.  Trim the side of the dough closest to you (parallell with your work surface) in a straight line.  Spread filling evenly on top of the dough.  Be careful to roll it as symmetrically as possible.  Lightly pat or pinch the dough at the roll's seam to seal it together.  Trim the very ends off- save them if you like, they can be frozen or baked separately for a small cinnamon-bread treat.  Cut the roll into six individual cinnamon rolls.  Place spiral-up in greased 9x9" baking dish.  Cover with plastic wrap, place in oven (turning oven off immediately after inserting rolls), and allow rolls to double in size, 20-40 minutes.  Remove from oven, and pre-heat oven to 350°.  Put rolls back in oven (removing the plastic wrap),  350° for 15-20 minutes.  Immediately after removing from oven, slather with icing and allow to rest five minutes before serving.

TIPS and TRICKS!
- Putting the roll in the freezer for a few minutes will firm up the dough; that way, when you cut it into individual rolls, they'll remain round instead of pinching the dough at the cut.
- Add goodies to the filling mixture to make it even more flavorful (raisins, chopped nuts, etc.)