Book Update: I finished “Secret Daughter” by Shilpi Somaya Gowda this week – it was really good. The book was an international bestseller and on the NY Times bestselling list. The book follows two families: an American couple wanting to adopt (the husband is from India and the wife is from California) and an Indian couple. The wife of the Indian couple gave birth to two girls. The first girl was murdered after she was born because she was a girl. The second girl was whisked away before the husband found out and the mother gave her up at the orphanage. The girl is adopted and grows up in America and moves to India for a year to learn about Indian culture and write a story for the newspaper about the poor in the urban area of Mumbai.
Recipe Update: We were craving cinnamon rolls, but not the 3 hour wait. My daughter and I did indeed start eating cinnamon rolls in an hour. Of course, the yeast flavor I love wasn’t there as much as I’d like since there wasn’t time for the flavor to develop. But, if you want puffy, delicious cinnamon rolls in an hour – this will fit the bill. Just make sure to double the recipe. I wish I had!
- Roll Dough (feel free to use for regular rolls!):
- 1/2 cup warm water
- 1 tablespoon sugar
- 1 tablespoon active dry yeast or bread machine yeast
- 1/2 tsp. salt
- 3 tablespoons butter, softened
- 1 and 1/2 cups (7.5 oz.) AP flour or bread flour
- 2 tablespoons butter, melted
- 3-4 tablespoons brown sugar
- 2 and 1/2 teaspoons ground cinnamon
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
- Preheat oven 400 degrees.
- Butter or spray with baking spray or cooking spray a pie plate or 9x9" or 8"x8" pan
- In a large bowl or your mixer's bowl: gently stir the water, sugar and yeast. Let stand 10-15 minutes. There should be a lot of bubbles (see photo below). If it looks nothing like my photo, the yeast is probably dead and you need new yeast.
- During the waiting period, in a small bowl, mix the brown sugar and cinnamon together in the filling ingredients.
- Add salt, butter, and flour. Knead for 5 minutes with your hands or use the mixer with the dough hook. The dough will stick a little to the bottom and come clear of the sides when it is ready.
- Using a roller, rolling pin, or wine bottle: roll out the dough to about 9x11" rectangle.
- Spread the melted butter from the filling ingredients on the dough. Sprinkle the brown sugar mixtures. Press lightly with your fingers into the dough. Make sure NOT to put sugar at the top 1/2" of the dough to seal it later.
- Roll the rolls up starting on the long end. Pinch to seal. Cut with dental floss or a serrated knife into 6 rolls.
- Put in the pan and sit 5 minutes.
- Bake 13-14 minutes. The tops will be light brown.
- In another small bowl, add the powdered sugar. Add a little less than 1 tablespoon of milk and stir. Add milk a tiny bit at a time until it looks like the consistency of honey - or thicker if you like. Feel free to add cream cheese or vanilla extract. Spread on rolls and enjoy!
Recipe adapted from Crazy for Crust