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Cinnamon Roll with Vanilla Frosting w




Source of Recipe


Mona
Umate Cinnamon Roll with Vanilla Frosting with our changes

Umate Cinnamon Roll with Vanilla Frosting

She says that the rolls freeze wonderfully and can be reheated in the microwave. Her other hint is that she also uses the dough as a refrigerator dough and bakes the rolls the next day. The following is what we do...Never have any left to freeze...
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INGREDIENTS:
1-1/2 packages (about 3-1/4 teaspoons) dry yeast (1/4 cup warm water after the yeast I added 1 tsp sugar..
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1/2 cup shortening
1/3 cup sugar
1-1/2 teaspoon salt
1 cup milk
1 egg
1 cup of flour
Put all this part in the Kitchen Aide and mix then add the yeast in the water, mix well and then add 3 ½ cups of flour mixing afer each cup until the dough is kneaded good. Let set in the bowl covered for 1 ½ hour then turn out and roll to add the following.
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melted butter , I melt 1 ½ ssticks
brown sugar about 1 ½ tp 2 cups
cinnamon lots
raisins (optional) we don’t use them
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Vanilla Frosting
2 cups powdered sugar
1 tablespoon butter, melted
1 teaspoon vanilla
milk or cream (2 to 4 tablespoons)
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PREPARATION:
Add the warm water to the yeast and add sugar soak 10 minutes. The following is what the recipe calls for but we
Use the method at top…..
In bowl add milk, shortening, sugar and salt.
Add the dissolved yeast and beaten egg. Add 4 ½ cups flour adding one at a time beating after each addition.
Dough should be soft yet firm enough to handle
Knead on floured board until elastic and smooth. Avoid too much flour. Turn dough into well oiled bowl. Let rise for 1 ½ hours.
Press dough down and divide into workable size. Roll dough out into a rectangle. Cover with melted butter. Layer with a generous thick layer* of brown sugar. Sprinkle on cinnamon* as desired. I used 1 cup brown sugar and 5 Tbs. Cinnamon mixed together the first few times now do as above…With each trun of the dough I use butter on it….…If you like raisins, layer on a layer of raisins. Roll up jellyroll fashion.
Using a scissors or a piece of string, I use a knife cut off slices about 1 to 1-1/2 inches thick. Place slices in a 9 by l3 cake pan, sprayed with pam and then wipe with a paper towel. Press rolls down to even out and fill pan. Let rise until rolls fill the pan generously...about another hour.
Bake in a 350 degree F oven about 15 - 20 minutes. If rolls get too brown, cover with a piece of tine foil until the end of baking. Do not over bake rolls. Place pan on rack and cool until tops are cool and then ice.
For the Frosting:
In a medium bowl, place sugar, butter and vanilla. Then stir in enough milk or cream to reach a thick, hardly-able to stir consistency. I let mine be a little runny then do Jim ‘s part twice after cooling the first time….