Halloween Treat

I love Halloween.  I'm sure part of it is my great love for candy and all things sweet.  

The first halloween I remember was when we lived in La Mirada, CA.  I was probably about 4 at the time and I had an angel costume.  For some reason I have this memory of my mom drying the wings in the oven.  Someday I'll have to ask her if that is real or just some twisted thing I've dreamt up.  At any rate, I was so excited to go trick or treating that I went wingless next door to the neighbors, all alone and without asking, and rang the doorbell.  I was so excited to get that candy.  Sadly, when we went "officially" later I was told I didn't get a piece of candy because I'd already gotten one.

As an adult I love seeing the children dress up and I always give out more than one piece of candy. As long as they say "trick or treat" they get seconds if they come back to my door.  Isn't it odd how simple events shape how we behave later?

My son is long past the dress up stage and I haven't sewn a costume for him in years.

We live in a neighborhood without trick or treaters, so it's rare that our doorbell rings.

This year I decided that if we didn't have trick or treaters, we'd at least have a treat.  So, I hauled myself out of bed on Saturday morning to try out a new cinnamon roll recipe.  I had picked up the October issue of Cooking Light magazine on a whim at the grocery store.  We've actually tried about 4 recipes from the issue so far and have enjoyed them all.  Halloween seemed the perfect time to try out a sweet.

While breakfast was a bit later than usual, it was worth the wait.  The rolls weren't too sweet nor too bready.  They had a nice amount of filling and I do like it when the filling is made with brown sugar rather than white.  I made the rolls without nuts or raisins since I don't care for them that way, but I'm sure you could add them if you prefer.

Cinnamon Rolls

From the October issue of Cooking Light magazine.  I followed the recipe pretty closely.  The only difference was to split the batch of rolls.  I baked one pan of 9 and wrapped the second pan well and put it into the freezer.  With luck the frozen rolls will thaw and bake nicely.  Yield: 18 servings (serving size: 1 roll)

ROLLS:

1  cup  warm fat-free milk (100° to 110°)

6  tablespoons  melted butter, divided

1/3  cup  granulated sugar, divided

1  package quick-rise yeast

16.88  ounces  all-purpose flour (about 3 3/4 cups)

1  large egg, lightly beaten

1/4  teaspoon  salt

Cooking spray

2/3  cup  packed brown sugar

1 1/2  tablespoons  ground cinnamon

ICING:

3  tablespoons  butter, softened

2  tablespoons  heavy cream

1/2  teaspoon  vanilla extract

1  cup  powdered sugar

To prepare rolls, combine milk, 3 tablespoons melted butter, 1 tablespoon granulated sugar, and yeast in a large bowl; let stand 5 minutes. Weigh or lightly spoon flour into dry measuring cups. Add egg and remaining granulated sugar to bowl. Stir in 4.5 ounces (1 cup) flour; let stand 10 minutes.

Add 11.25 ounces (about 2 1/2 cups) flour and salt to milk mixture; stir until a soft dough forms (dough will be sticky). Turn out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85°), free from drafts, 35 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rise 35 minutes or until doubled in size. Punch dough down; cover and let rest 5 minutes.

Combine brown sugar and cinnamon. Turn dough out onto a lightly floured surface; roll dough into an 18 x 11-inch rectangle. Brush remaining 3 tablespoons melted butter over dough; sprinkle evenly with brown sugar mixture. Beginning at one long side, roll up dough tightly, jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut dough into 18 (1-inch) slices. Arrange 9 slices, cut sides up, in each of 2 (8-inch) square baking dishes coated with cooking spray. Cover and let rise 35 minutes or until doubled in size.

Preheat oven to 350°.  Uncover rolls. Bake at 350° for 22 minutes or until lightly browned. Cool 10 minutes in dishes on a wire rack. 

To prepare icing, combine 3 tablespoons softened butter and cream; stir with a whisk. Stir in vanilla. Gradually add powdered sugar; stir until blended. Spread icing over rolls; serve warm.