By Elizabeth Zachry
Cinnamon rolls would be a great addition to a bridal shower menu! I used to make this cinnamon roll lamb as a kid, and when I made it again recently, it was just as fun as I remembered! For a bridal shower, this could make a great cinnamon roll bride too! Instead of organizing the rows as indicated below, I would arrange them starting with a row of 2, increasing until you have a row of 6. You can use the extra dough for arms, legs, and the face. Since the original recipe makes two, you have the option of mixing and matching the lamb and the bride for your shower.
Cinnamon Roll Lamb
Ingredients:
Rolls:
2 packages active dry yeast
4.5 cups all-purpose flour, unsifted
1 cup milk
2/3 cup sugar
1/4 cup butter
1 tsp salt
2 eggs
Filling:
3 Tbsp melted butter
1 Tbsp ground cinnamon
1/2 cup sugar
1 egg white beaten with 1 tsp water
Orange Glaze:
1/2 cup powdered sugar
1 Tbsp milk
1/4 tsp orange extract
Directions (makes 2 lambs):
In a large bowl, stir together the yeast and 2 cups of the flour. In a saucepan, heat the milk, the 2/3 cup sugar, the 1/4 cup butter (cut in chunks), and the salt to 120-130 degrees. Gradually add to the yeast mixture and blend until smooth. Add the eggs and beat at medium speed for 3 minutes, scraping the bowl occasionally. With a heavy-duty mixer or wooden spoon, stir in enough of the remaining flour (about 2 cups) to form a soft dough. Turn dough out onto a floured board and knead until smooth and satiny (about 5 minutes). Add flour as needed to prevent sticking. Turn dough over in a greased bowl, cover, and let rise in a warm place until doubled in size (1.5 to 2 hours).
Punch down dough and divide in half for two lambs; return one portion to the bowl, cover, and let stand at room temperature while you shape the first lamb. Pinch off about 1/4 of the dough portion and set aside for the head, legs, and tail. On a lightly floured board, roll the remaining portion of dough into a 10 x 15-inch rectangle. Brush evenly with half the melted butter. Combine the sugar and cinnamon and sprinkle over the dough. Starting with the wide edge, roll up dough jelly-roll fashion. Moisten edge with water and pinch snugly against the roll to seal. With a sharp knife cut roll into 20 slices, each about 3/4 inch thick. On a large, greased baking sheet, arrange the slices side by side in 4 rows. Place 4 slices in the top row, 5 slices in the second, 6 in the third, and 5 in the bottom row. For the legs, tail, and ears use about half of the reserved dough. Roll it about 1/4 inch thick and cut into pieces with a sharp knife. Tuck the legs and tail under rolls where appropriate to maintain a lamb shape.
Gather together the remaining dough and form the head, using scraps to shape the nose and eyes. Set eyes, ears, and nose in place to make a face. Then, position the head next to the body. Cover the lamb lightly and let rise in a warm place until puffy (about 25 mins). Repeat with the second half of your dough to make a second lamb.
Brush the entire lamb lightly with the egg white mixture. Bake at 325 degrees for 20-25 minutes or until nicely browned. If some parts begin to brown too quickly, cover them with pieces of foil. Remove the lamb from the oven and carefully loosen from baking sheet by running a long spatula underneath, then gently slide it off and onto a rack. While still warm, drizzle the lamb’s body with the orange sugar icing and serve.
If made ahead, let bread cool completely (don’t ice it) and wrap airtight. To reheat, place unwrapped bread on a baking sheet. Cover loosely with foil and heat in a 350 degree oven for about 10 minutes, or until warm. Then drizzle with the icing and serve.
To make the icing: Beat together all icing ingredients until smooth.
Have fun, and I would love to see the photos of your cinnamon rolls! Or, if you have any questions let me know and I would be happy to answer them for you.
