Monday, January 11, 2010

Cinnamon Roll Recipe

Sweet Roll Dough

1 Package regular or quick-acting active dry yeast
1/2 cup warm water (105 to 115 degrees)
1/2 lukewarm milk (scalded then cooled)
1/3 cup sugar
1/3 cup shortening
1 teaspoon salt
1 egg
3 1/2 - 4 cups all-purpose flour

Dissolve yeast in warm water in a 2 1/2 quart bowl. Stir in milk, sugar, shortening, salt, egg and 2 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn onto lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in greased 2 1/2 quart bowl, lightly vegetable oil top of dough. Cover and let rise in a warm place until dough doubles, about 1 1/2 hours.

Cinnamon Rolls

(makes 9 large or 18 smaller- for smaller use half of dough per 9- I like mine larger) The following is for 1/2 the dough so double sugar and cinnamon if making larger)
sweet roll dough.
2 tablespoons margarine or butter, softened
1/4 cup sugar
2 teaspoons ground cinnamon

Flatten dough into 9 x 15 rectangle on a lightly flour dusted surface. Spread margarine on top of dough. Working with the longer side, roll up tightly. Pinch edge of dough into roll to seal well. Stretch roll to make even. cut into 1 1/2 inch rolls (bigger if you like them, bake time still same). Place slightly apart in a 9X9 greased pan or in a muffin pan. Let rise and double 40 minutes before baking. Heat oven to 375 degrees, Bake until golden brown, 25 - 30 minutes. Spread rolls with glaze while warm


1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla

Mix above ingredients until desired consistency. If too thick, add more milk, if too thin add a little powdered sugar.

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