<a href="http://1.bp.blogspot.com/_0mNacsCO8PI/TGgTw49fM4I/AAAAAAAAAY8/L_Hgx7wyaPc/s1600/summer+2010+346.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 291px;" src="http://1.bp.blogspot.com/_0mNacsCO8PI/TGgTw49fM4I/AAAAAAAAAY8/L_Hgx7wyaPc/s320/summer+2010+346.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5505672275105362818" /></a><br />As many of you already know, I am teaching a few classes at <a href="http://www.celsiusandbeyond.com/classes.html">Celsius & Beyond</a>.  This summer camp is more specifically called Top Chef.  The kids range in age from 6 - 12.  My lessons focus on fermentation and a few other processes of country cooking such as emulsification.  In previous posts, I have laid out some of the recipes we have been working on: <a href="http://sweetkarolineadventuresinfood.blogspot.com/2010/04/gazpacho.html">gazpacho</a>, <a href="http://www.boston.com/lifestyle/food/articles/2010/03/31/recipe_for_soft_pretzels/">soft pretzels</a>, & <a href="http://sweetkarolineadventuresinfood.blogspot.com/2010/06/its-like-buttah.html">homemade butter</a>.<br /><br /><a href="http://1.bp.blogspot.com/_0mNacsCO8PI/TGgTwRfNhJI/AAAAAAAAAY0/Vi2i1RWBslk/s1600/summer+2010+344.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 258px; height: 320px;" src="http://1.bp.blogspot.com/_0mNacsCO8PI/TGgTwRfNhJI/AAAAAAAAAY0/Vi2i1RWBslk/s320/summer+2010+344.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5505672264509392018" /></a><br />Of course, the kids' choice favorite is always the cinnamon rolls.  How can you resist that smell?  With only a minimum amount of guidance, they cranked out some really gorgeous buns!<br /><br /><a href="http://4.bp.blogspot.com/_0mNacsCO8PI/TGgTwLlRdhI/AAAAAAAAAYs/yB8Vvql6UZE/s1600/summer+2010+323.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 258px;" src="http://4.bp.blogspot.com/_0mNacsCO8PI/TGgTwLlRdhI/AAAAAAAAAYs/yB8Vvql6UZE/s320/summer+2010+323.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5505672262924203538" /></a><br />Feel free to try this at home - if the little guys can do it, so can you!<br /><br />Cinnamon Rolls<br />Yield 12<br /><br />6 ½ tablespoons sugar<br />1 teaspoon salt<br />5 ½ tablespoons butter<br />1 egg, beaten<br />Zest of 1 lemon<br />3 ½ cups flour (you may need to add extra flour if the dough seems very wet)<br />2 teaspoons instant yeast<br />1 ¼ cups buttermilk<br />1 cup water<br />6 ½ tablespoons sugar<br />1 ½ tablespoons ground cinnamon<br />4 cups powdered sugar<br />6 tablespoons water<br /><br />1.  Cream together sugar, salt, and butter in the bowl of an electric mixer fitted with a paddle (on medium-high speed).<br />2.  Scrape down sides of bowl.  Mix in egg and lemon zest.  Scrape down again.<br />3.  Add flour, yeast, buttermilk, and water.  Mix on low speed until dough begins to form a ball.  Switch to dough hook.  Mix on medium speed for 10 minutes.<br />4.  Place the dough in an oiled bowl.  Cover with plastic wrap.  Rest for 2 hours or until dough is doubled in size.<br />5.  Transfer the dough to a lightly floured counter.  Roll the dough into a rectangle that is 12 inches by 14 inches.<br />6.  In a small bowl, mix together cinnamon and sugar.  Sprinkle the cinnamon sugar onto the dough.  Roll the dough into a cigar-shaped log.<br />7.  Using a serrated knife, cut the log into 12 pieces.<br />8.  Transfer the pieces to a baking sheet lined with parchment paper. <br />9.  Proof at room temperature for 60 minutes, or until doubled in size.   Set the oven at 350 degrees.<br />10.  Bake the cinnamon rolls for 20-30 minutes, or until golden.  Cool for 5 minutes.<br />11.  In a small bowl, whisk powdered sugar with water to make a glaze.  Brush each roll with glaze.  Serve warm.