Thursday, April 12, 2012

A Woolly Lamb For Easter Breakfast

I have one last Easter post to share with you....

My little cinnamon-roll Easter lamb.

(This pic was taken before I added the glaze.)

His nose is kinda lumpy looking.  
And I can't seem to roll a straight rectangle.
But none of that matters in the end.

This lamb is so perfect for an Easter brunch, 
or any time you want to have fun with the kiddos.

I've had the recipe for years.
It's from the March 1978 Sunset Magazine.




A Woolly Lamb For Easter Breakfast

This recipe makes enough for two lambs.  One for you.  One to share.   Or if you run out of time like me, one lamb and the rest in a pan.  Two of my neighbors were the recipients of a plate full of cinnamon rolls from this baking session, as there was just no way we could eat this many.

And now here is my slightly-altered-version of the recipe.  (See scans below for the real, unadulterated version.)

Ingredients:

2 packages active dry yeast
2 cups all purpose flour, unsifted

1 cup milk
2/3 cup sugar
1/4 cup butter (cut into chunks)
1 teaspoon salt

2 eggs
additional 2 to 2 1/2 cups flour  (this is approx.)

3 tablespoons melted butter    (I double this)
1 tablespoon ground cinnamon mixed with 1/2 cup sugar   (I double this too)

1 egg white beaten with 1 teaspoon water  ( I skip this.)

Orange sugar glaze (recipe follows below)


Directions:

In the large bowl of an electric mixer, stir together the yeast and 2 cups of flour.

In a saucepan, heat the milk, 2/3 cup sugar, 1/4 cup butter (it does not need to melt completely) and salt to 120-130 degrees.  (I don't have a thermometer, but i know it just needs to be warm.)   Gradually add to the yeast/flour mixture and blend until smooth.  Add the eggs and beat at medium speed for 3 minutes, scraping the bowl occasionally.  Stir in enough of the remaining 2 cups (up to 2 1/2 cups) flour  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.  Put dough into a greased bowl, cover and let rise in a warm place until doubled in size,  1 1/2 hours - 2 hours.

Punch down dough and divide in half for 2 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 and set aside for the head, ears, nose, eyes, feet and tail.   On a lightly floured board, roll the remaining dough into a 10 x 15 inch rectangle.  Brush with half the melted butter and sprinkle with half the cinnamon-sugar mixture.  (I double this part.)

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 (as shown) to make the lambs body. For the face, ears, legs and tail, roll the reserved dough about 1/4 inch thick and cut out the pieces with a sharp knife.  Tuck the legs and tail in under the rolls.  Use scraps to shape the eyes and nose. Position the head next to the body and attach the ears.   Cover the lamb lightly with plastic wrap.  Let rise in a warm place until puffy, about 25 minutes.  Repeat procedure for second lamb.

Brush entire lamb lightly with the egg white mixture.  (I don't even bother to do this.)   Bake in 325 oven for 20-25 minutes, or until nicely browned. (It only takes 20 minutes in my oven.)  If some parts brown too quickly, cover them with pieces of foil.

Remove lamb from oven and carefully loosen from baking sheet by running a long spatula underneath.  Then gently slide lamb off onto cooling rack.  While still warm, drizzle lamb's body with the orange sugar glaze and serve.   (Head and feet can be served with jam.)

Makes two  lambs.

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 warm in 350 oven for about 10 minutes.  Then drizzle with the icing and serve.

Make the Orange Sugar Icing:
Mix 1/2 cup unsifted powdered sugar, 1 tablespoon milk and 1/4 teaspoon orange extract with a fork and drizzle over the cinnamon rolls.  (I don't think this is enough for two lambs, so I double the icing recipe.)




* * *
has given me her "Little Sunbeam" award this week.
What a sweetie she is.
Thank you, Sharon!
I hope you all will visit her blog.

28 comments:

  1. Beautiful! You have a lovely blog ~ I have just discovered it and I am a new follower!
    So nice to meet you!
    Best,
    Anne ♥♥

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  2. Looks great but non baker me will leave the success to you! (love the print out of old recipe)

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  3. What a great idea - thanks for recipe.
    Liz @ Shortbread & Ginger

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  4. It looks like a lot of work for a non cook like me. It sure looks fun to eat though. You are a clever one. The recipe looks like an oldie but a goodie.

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  5. How adorable! I just love cinnamon buns, but must admit I have never had a go at making them myself. My Mom use to make them with cream cheese in the center..they were really nice like that.
    You have some very lucky neighbours!
    Have a lovely day :)
    Magie

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  6. I'm just over from Sharons Sunlit memories and wanted to say how much I like your blog. Barbara (new follower)
    marchhousebookscom.blogspot

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  7. This is just adorable! I'm sure your family (and neighbors) enjoyed it:@)

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  8. How sweet is this idea!! My girls regularly request cinnamon rolls. This would be so much fun to make for a sleepover. Thanks for sharing!

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  9. That is just the cutest! My grands would get the biggest kick out of that! - Have a lovely weekend! xo

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  10. Now isn't that just fun! Thanks for sharing!

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  11. That is so DERN CUTE!! My Mom used to make us cinnamon rolls like that a looooong time ago, but I've never seen them made into a lamb.

    I'm bookmarking this for next year's festivities.
    Thanks for sharing the recipe & how you made it.

    Hugs,
    Rett

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  12. This is just so cute - what a great recipe to make with kids. The best part is that you still have the original magazine pages - its nice that you could include them as well.

    Thanks for the mention - I'm so glad you've enjoyed the glow of my little sunbeam! xx

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  13. What a fun idea!! I love it!! Thanks for sharing the recipe!! ;) xo Heather

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  14. Yummy!!!! Looks so fun to do.

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  15. Gayle this is such a keeper. I cannot wait to try it. Love the share idea. Thank you so much for sharing...smiles...Renee

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  16. mmmm sounds so good and it is so cute. Thank you for sharing.
    Hugs
    donna

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  17. Oh! This is the best! Gotta love vintage ideas that are just as sweet now. I've pinned this for next Easter. Thanks.

    By the way, thanks for the sweet comment on my blog. You're right - picture labels are perfect !
    Hugs, Bronwyn (Queen B Creative Me)

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  18. Looks delicious and I love that the idea is from a vintage magazine. Enjoy your weekend.

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  19. That looks like a wonderful thing maybe the grandchildren would like to make that..when I get home will have to copy the recipe...thanks for sharing. Happy Saturday...with love Janice

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  20. That is such a clever idea - so cute for spring time.

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  21. That is just adorable! I love cinnamon rolls and haven't made them in years. Wish I was one of your neighbors. :-)

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  22. What a wonderful Easter recipe. My kids would have loved it when they were children.(probably still would) Congratulations on "The Little Sunbean Award"

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  23. Looks cute and delicious! Thanks for sharing the recipe!

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  24. I like to make Hot Cross buns for Easter[an Aus tradition] but this is a sweet alternative, Jesus is the Lamb of God!

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  25. I remember this little lamb! I've made him several times myself to the delight of many. :) I treasure that recipe and it is saved, just as you gave it to me! Hugs, Gayle!

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THANK YOU for your thoughtful comments. Replies to your questions will be posted here, so be sure to check back soon. Have a wonderful day! - Gayle, Garden Of Daisies