Thursday, December 30, 2010

Cinnamon rolls

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2 pkg dry yeast- 0r 6 tsp
1/2 cup warm water
1/3 cup plus 1/2 tsp sugar
1 cup milk scalded and cooled to 110 degrees
1 tsp salt
1/3 cup oil
4 to 5 cups flour
2 eggs


1/2 cup soft butter
1 cup brown sugar
1/2 cup sugar
2 T cinnamon


1 tsp vanilla
1 cup confectioners sugar
2 to 3 T warm half and half

In a cup, dissolve yeast in water with 1/2 tsp sugar. Let stand for 5 minutes. In a mixer bowl, combine 3 cups flour, remaining sugar and the salt. At low speed, gradually beat in the milk, oil, eggs, and yeast mixture. Beat until well blended. Beat in additional flour (about 1 1/2 cups) until dough pulls away from sides of the bowl. On a floured surface, knead dough until smooth and elastic, 8 to 10 minutes. Place in a greased bowl, turning to grease top. Cover and let rise in a warm, draft free place until doubled in bulk, about 1 hour. In mixer bowl, beat all ingredients for filling until smooth. Set aside. grease a 9x13 inch cake pan. On a lightly floured surface, roll dough into an 18x10 inch rectangle. Spread with filling. Roll tightly from long side. Cut into 14 11/4 inch slices, using heavy piece of thread. Arrange rolls in pan. Cover and let rise until doubled in bulk, 30 to 40 minutes. Preheat oven to 350 degrees. bake rolls for 30 minutes or until golden brown. cool in pan for 10 minutes. Invert onto wire rack, then invert again to cool. Mix ingredients for icing until smooth and drizzle over cooled rolls.


They can be frozen. Wrap well and freeze up to 1 month. Thaw, wrapped, at room temperature.

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