Sunday, January 30, 2011

Cinnamon Rolls

Below is the original recipe.  The recipe can easily be cut in half or you can make the whole recipe and freeze half for another day because it makes 24 cinnamon rolls and I can never eat more than one.  This recipe is quick and easy and perfect for making the night before.  If you are making them the night before keep them in the fridge until morning, then take them out when you first wake up, set them in a warm spot, or turn on the oven and place them on top of the stove for a couple of hours so they can warm up and rise before you bake them.  I do this and sometimes still have to open the door of the oven and let them sit on the oven door with the oven on a low temperature.  Once you have slept in a couple of hours and the rolls have enlarged to about double in size throw em in the oven for 20 to 25 minutes and enjoy.  

After i spread the butter, brown sugar, cinnamon mixture I added a thin layer of chopped pecans and golden raisins before I rolled them up.

Cinnamon Rolls II
Submitted By: PAT MYERS
Prep Time: 30 Minutes
Cook Time: 25 Minutes Ready In: 1 Hour 55 Minutes
Servings: 24

1 cup milk
1/2 cup butter
1 cup water
1 tablespoon active dry yeast
1 cup white sugar
1 teaspoon salt
2 eggs
6 cups all-purpose flour

2 teaspoons ground cinnamon
2 cups dark brown sugar
1/2 cup butter, softened

2 cups confectioners' sugar
1 (8 ounce) package cream cheese, softened
1 tablespoon butter, softened
1/2 teaspoon vanilla extract
3 tablespoons milk

1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter; stir until melted. Add water and let cool until lukewarm.
2. In a large bowl, combine the milk mixture, yeast, white sugar, salt, eggs and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. Divide dough into two pieces. Roll each piece into a 12x9 inch rectangle. In a bowl, stir together the cinnamon and brown sugar. Spread each piece with half of the butter, half of the brown sugar and cinnamon mixture. Roll up dough, using a little water to seal the seam.
4. Cut each roll into 12 slices using a very sharp knife or dental floss. Place rolls onto two 9x13 inch greased baking pans. Cover and let rise until almost doubled, about 1 hour. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
5. Bake in preheated oven for 20 to 25 minutes until golden brown.
6. To make frosting; combine confectioner's sugar, cream cheese, butter and vanilla. Add milk gradually until frosting reaches a spreading consistency. Spread over warm (but not hot) cinnamon rolls.
ALL RIGHTS RESERVED © 2011 Printed from 1/30/2011

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