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Cousins Cinnamon Rolls

Source of Recipe


Cousins Restraunt in The Dalles






List of Ingredients



• 6 to 7 cups bread flour
  
• 1-1/4 cups granulated sugar (divided)
  
• 1-1/2 tsp salt
  
• 1 Tbsp. nonfat dry milk
  
• 1/4 cup shortening
  
• 1 egg
  
• 1 envelope dry active yeast
  
• 2-1/2 cups + 6 Tbsps. water, room temp, divided
  
• 1 tsp. vegetable oil
  
• 1/2 cup packed brown sugar
  
• 1 cup margarine (2 sticks)
  
• 1 Tbsp. cinnamon
  
• 3/4 tsp. vanilla, divided
  
• 1 lb. Powdered Sugar (4 1/2 cups)
  
• 1 Tbsp. light corn syrup
  
• 1/4 tsp. lemon extract
  






Instructions



1. In a mixing bowl for a heavy duty mixer with a dough hook, combine 6 cups bread flour, 1/4 cup sugar, salt, dry milk, shortening, egg, and yeast. Turn mixer on to lowest speed and slowly add 2 1/2 cups water. Mix 2 minutes, then add 1 cup flour until dough cleans bowl sides. Continue kneading about 6 minutes. When dough is ready, turn speed down to lowest setting and drizzel oil over dough to keep it from sticking to the sides of the bowl.
   
   
2. Turn dough onto floured surface and allow to sit 10 minutes. Shape into an oblong and place on a floured baking sheet. Lightly cover and refrigerate 1 hour.
   
   
3. In a med. mixing bowl combine remaining 1 cup sugar, brown sugar, magarine, cinnamon, and 1/2 tsp. vanilla. Beat until light and fluffy. Set aside until ready for use.
   
   
4. When dough is chilled, roll out into a rectangle 18 X 36". It will be thin. Spread cinnamon filling onto dough. Roll up tightly from the short side to form a roll 18" long. Cut into 12 peices. Spray 2 13X9 pans with nonstick cooking spray. Place 6 in each pan. Cover and let rise in warm place until double.
   
   
5. Preheat oven to 350 degrees. Bake rolls for about 30 min. Let cool on wire rack few minutes.
   
   
6. Prepare icing by beating the powdered sugar, corn syrup, remaining 6 Tbsp. water, lemon extract, and remaining 1/4 tsp. vanilla until smooth. Spoon over warm rolls.