Cinnamon Rolls
I'm making cinnamon rolls today. They're great for Sabbath morning! I mentioned the cinnamon rolls on Facebook, which got some people's attention. I was willing to share my cinnamon rolls, but no one is close enough to take me up on my offer. In an effort to entice them more, I posted some pictures. (Yes, I'm mean!)
Because I posted the pictures, my cousin Sandra asked if I'd posted the recipe anywhere. I had - quite a while ago, but since I'm in the process of moving my recipes to this blog, I thought it was time to post it here.
Cinnamon Rolls
INGREDIENTS
For Basic Sweet Dough:
FOR BASIC SWEET DOUGH: Put all ingredients into breadmaker and use the dough setting. When dough is ready, prepare as directed below.
Or, if you don't have a breadmaker or simply enjoy the feel of working with the dough: In a large mixing bowl combine 1 1/2 cups of the flour and the yeast; set aside. In a saucepan heat and stir milk, sugar, butter or margarine, and salt till mixture is warm (120° to 130°) and butter or margarine is almost melted. Add to flour mixture along with eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
FOR ROLLS: Prepare basic sweet dough and let rise once. Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Roll each half into a 12x8-inch rectangle. Brush with melted butter or margarine. In a small mixing bowl stir together granulated sugar and cinnamon; sprinkle onto dough. (I find it is easiest to melt half the butter and mix half the sugar and cinnamon at a time. That way you don't have to guess at how much to use on each rectangle.)
Roll up each rectangle, jelly-roll style, starting from one of the long sides. Pinch seams to seal. Cut each roll into 10 slices. Place slices, cut-side down, in single layer in greased 13x9-inch cake pan. Cover and let rise in a warm place till nearly double (about 30 minutes). (Or, cover with plastic wrap, and refrigerate for 2 to 24 hours.)
If dough is chilled, let stand, covered, for 30 minutes at room temperature. Puncture any surface bubbles with a greased wooden toothpick. Bake in a preheated 375° F oven for 20 to 25 minutes, or till golden brown.
FOR ICING: In a small mixing bowl stir together powdered sugar and vanilla. Stir in enough milk to make a smooth icing of drizzling consistency. Drizzle over rolls. Serve warm or cool.
These warm up nicely in the microwave - about 15 seconds for a couple rolls.
Recipe from the Better Homes & Gardens New Cookbook
INGREDIENTS
For Basic Sweet Dough:
- 1 cup milk
- 1/3 cup sugar
- 1/3 cup butter or margarine
- 1/2 teaspoon salt
- 2 eggs
- 4 - 4 1/3 cups all-purpose flour
- 1 package active dry yeast
- 3 tablespoons butter or margarine, melted
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup sifted powdered sugar
- 1/4 teaspoon vanilla
- 3-4 teaspoons milk
FOR BASIC SWEET DOUGH: Put all ingredients into breadmaker and use the dough setting. When dough is ready, prepare as directed below.
Or, if you don't have a breadmaker or simply enjoy the feel of working with the dough: In a large mixing bowl combine 1 1/2 cups of the flour and the yeast; set aside. In a saucepan heat and stir milk, sugar, butter or margarine, and salt till mixture is warm (120° to 130°) and butter or margarine is almost melted. Add to flour mixture along with eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
FOR ROLLS: Prepare basic sweet dough and let rise once. Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Roll each half into a 12x8-inch rectangle. Brush with melted butter or margarine. In a small mixing bowl stir together granulated sugar and cinnamon; sprinkle onto dough. (I find it is easiest to melt half the butter and mix half the sugar and cinnamon at a time. That way you don't have to guess at how much to use on each rectangle.)
Roll up each rectangle, jelly-roll style, starting from one of the long sides. Pinch seams to seal. Cut each roll into 10 slices. Place slices, cut-side down, in single layer in greased 13x9-inch cake pan. Cover and let rise in a warm place till nearly double (about 30 minutes). (Or, cover with plastic wrap, and refrigerate for 2 to 24 hours.)
If dough is chilled, let stand, covered, for 30 minutes at room temperature. Puncture any surface bubbles with a greased wooden toothpick. Bake in a preheated 375° F oven for 20 to 25 minutes, or till golden brown.
FOR ICING: In a small mixing bowl stir together powdered sugar and vanilla. Stir in enough milk to make a smooth icing of drizzling consistency. Drizzle over rolls. Serve warm or cool.
These warm up nicely in the microwave - about 15 seconds for a couple rolls.
My house smells so good right now! I need to go make the icing.
many recipes in the world that there is just no excuse for using one twice if it's not something you really enjoy. Now, whether the rest of the family enjoys them or not is another story, but I try to add special notes about who likes what. 
1 comments:
I know what I am doing this weekend! Thanks for posting the recipe!
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