Cancer is a disease that has touched everyone's life in some way. It touched my life when I was 9 years old. My mom was diagnosed with early stage breast cancer. At 9 years old, it is hard to process the full meaning of cancer. She found out in late November and had a mastectomy two days after Christmas that year. The biggest thing I remember was being afraid that I would lose my mom. I am happy to say that mom has been a breast cancer survivor for 25 years.
When I was invited to take part in the Bake for the Cure, I jumped at the chance! It is a small way for me to honor my mother, other survivors, and those who have lost their brave fight with this disease. The rules for the contest are:
1. Select a recipe from the Bake for the Cure Cookbook, but with your own unique twist.
2. Select a favorite fall comfort food recipe using ACH products
The first recipe I selected to prepare is, Classic Cinnamon Rolls from the Bake for the Cure Cookbook. This recipe was a challenge for me. I had never made homemade cinnamon rolls and decided to be ambitious. My twist on the recipe was to add a seasonal flair to it. I used apples and cranberries to create a filling.
The ingredients are as follows:
1 cup mashed potatoes (about 2 medium sized potatoes)
1 cup reserved potato water
3/4 cup butter or margarine
3/4 cup sugar
2 teaspoons salt
1 cup hot water
2 envelopes Fleischmann's Active Dry Yeast
1/2 cup warm water (100-110 degrees)
8 1/2 to 9 1/2 cups all purpose flour
1/2 cup butter or margarine, softened
1/2 cup sugar
1 1/2 cup dried cranberries
1 1/2 cup diced apples
1 1/2 teaspoons Spice Island Ground Saigon Cinnamon
1/4 teaspoon Spice Island Ground Ginger
1/2 cup Alize Red Passion vodka
3 cups powdered sugar
6 tablespoons butter or margarine, softened
1 teaspoon Spice Island 100% Pure Bourbon Vanilla Extract
5 to 6 tablespoons milk
2 or 3 drops of red food coloring
Combine potatoes, potato water, butter, sugar, salt, and hot water in a large mixing bowl. Stir until butter melts; set aside and let cool. Combine yeast and 1/2 warm water in small bowl. Let rest 5 minutes. Add eggs, 2 cups flour, and yest mixture to potato mixture. Beat until well mixed. Continue to add flour, 1 cup at a time, until soft dough forms.
Knead on a lightly floured surface until smooth and elastic (4 to 6 minutes) or knead with an electric mixer using a dough hook. Place in a greased bowl, turn to coat. Cover.
Let rise in a warm, draft free area about 1 hour until doubled in size. Punch down the dough, divide in half.
Mix the filling ingredients together, cover, and let sit while waiting for the dough to rise.
Roll one portion of dough on a lightly floured surface to a 12 x 18 inch rectangle. Spread half with butter. Spoon mixture onto the surface. Roll up tightly lengthwise, sealing edges. Cut into 12 slices. Place onto greased 13 x 9 inch pan. Repeat with remaining dough. Cover
Let rise for 30-45 minutes until nearly doubled.
Bake in a preheated 350 degree oven for 25-30 minutes
Cool for 15 minutes Combine icing ingredients and drizzle over rolls.
For someone who has never baked anything like this before, I am very happy with the end results!! The dough is very soft and melts in your mouth. The filling is everything sweet with a little spice. I chose to tint the icing a light pink color in honor of Breast Cancer Awareness, as another little twist on the recipe. If you try this recipe, please leave me a comment and let me know what you think.