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Active Time: 20 Minutes
Total Time: 1 Hour 55 Minutes
Yield: Makes 20 to 24 rolls
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| No one can resist warm, sweet cinnamon rolls fresh from the oven and drizzled with icing. Make and shape the rolls the night before and wake your family up to a special breakfast treat. |
RECIPE INGREDIENTS
| For the Basic Sweet Dough: |
| 4 - 4 1/3 cups all-purpose flour |
| 1 package active dry yeast |
| 1 cup milk |
| 1/3 cup sugar |
| 1/3 cup butter or margarine |
| 1/2 teaspoon salt |
| 2 eggs |
| For the Rolls: |
| 3 tablespoons butter or margarine, melted |
| 1 1/2 cup granulated sugar |
| 2 teaspoons ground cinamon |
| 3/4 cup raisins (optional) |
| For the Icing: |
| 1 cup sifted powdered sugar |
| 1/4 teaspoon vanilla |
| 3-4 teaspoons milk or orange juice |
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Other necessary recipes:
Bountiful Nut Rolls
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DIRECTIONS
FOR THE BASIC SWEET 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 degrees F) 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.
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FOR THE 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 12-by-8-inch rectangle. Brush with melted butter or margarine. In a small mixing bowl stir together granulated sugar and cinnamon; sprinkle onto dough. If desired, sprinkle with raisins.
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Roll up each rectangle, jelly-roll style, starting from one of the long sides. Pinch seams to seal. Cut each roll into 10 to 12 slices. Place slices, cut-side down, in single layers in two greased 9-by-12-inch round cake pans. Cover and let rise in a warm place till nearly double (about 30 minutes). (Or, cover with oiled waxed paper, then with plastic wrap, and refrigerate for 2 to 24 hours.)
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If dough is chilled, let stand, covered, for 20 minutes at room temperature. Puncture any surface bubbles with a greased wooden toothpick. Bake in a preheated 375 degrees F oven for 20 to 25 minutes, or till golden brown. Cool slightly. Transfer to a large platter.
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FOR THE ICING:
In a small mixing bowl stir together powdered sugar and vanilla. Stir in enough milk or orange juice to make a smooth icing of spreading consistency. Spread over rolls. Serve warm or cool.
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Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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| Part of These Recipe Collections |
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Nutrition Facts per Serving
Yield: Makes 20 to 24 rolls
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| Carbohydrates, Total: |
36g |
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