Fresh Bread Friday Blog Hop #3

I'm absolutely convinced that if more people made bread, the world would be a happier place. First, the thrill you get from learning the skill of breadbaking is amazing. Second, the satisfaction you get from seeing others eat and enjoy your bread is like nothing else. Third, it's an economical first step towards being more self sufficient.

I want everyone to know the joy and the satisfaction of baking bread, so I have created "Fresh Bread Friday" here. Every week, I'll showcase a bread recipe that you can try out during the following week. In turn, I'll ask other bloggers to come on over and link up ANY recipe they have made that week, so we'll end up with a bunch (hopefully) of diverse and different recipes to try out and enjoy.

I want everyone to experience the joy of baking bread. I hope Fresh Bread Friday spurs you on to baking bread for your family.

These cinnamon rolls couldn't be simpler. You mix them up, let them raise, shape them and then pop them into the fridge to hang out overnight. In the morning, you take them out to sit on the counter while the over pre-heats and voila! Cinnamon rolls on any day of the week. This recipe is one that I got out of a family cookbook a couple years ago and I have been using it for sweet breads ever since. 

Refrigerator Cinnamon Rolls

Dough:

• 1 1/4 cups warm water
• 1/4 cup sugar
• 1 1/4 teaspoons yeast
• 1 teaspoon salt
• 1 egg
• 1/4 cup oil
• 4-4 1/2 cups flour

Filling:

• 1/3 cup butter 
• 1 cup packed brown sugar
• 2 teaspoons cinnamon

Cream Cheese Frosting:

• 1 (8 oz) package cream cheese, softened
• 1 stick (1/2 cup) butter or margarine, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla or maple flavoring

Mix the water, sugar and yeast together. Stir; let sit 5 minutes. Add the egg, oil and salt. Mix. Add the flour a cup. Like I have said before, flour is a general guideline in most bread recipes. Add flour until the dough is a cohesive ball and no longer sticky. It may take a bit more or a bit less than the recipe calls for. In no time you will have a feel for it and won't think twice anymore about how much to add! Knead for 5 minutes, place into a greased bowl, let raise for 1 hour or until doubled in bulk. Punch down the dough, roll it into a 9x11 inch rectangle. Spread the dough with the butter, sprinkle with the cinnamon and spread the brown sugar evenly over the top of it all. Roll up like a jelly roll (think a swiss roll snack cake). Take a piece of string or dental floss and slide it under one end of the rolled up dough. Bring it up and cross it over at the top slicing through the dough. Cut into about 1 1/2 inch pieces and place into a greased 9x13 baking dish. Cover and refrigerate overnight. In the morning, take the rolls out and pre-heat the oven to 350 degrees. Bake rolls for 20-25 minutes. While they are baking, beat the cream cheese, butter, powdered sugar and flavoring together. Mix until well combined; set aside. When the rolls are done, spread immediately with cream cheese frosting. Let cool 10 minutes before serving.

Need more inspiration? Visit my Fresh Bread Friday and Yeast Bread Pinterest Boards! There are a ton of great ideas on each one. 

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