Deb Coder's Cinnamon Rolls
Recipe Introduction
Her cinnamon rolls and cinnamon bread are made from the same basic recipe. Both took first place.
List of Ingredients
- YEAST MIX dissolve:
- 1 package dry yeast in
- 1/4 cup warm water with
- 1 tbs sugar
- DOUGH:
- 2 cups warm milk
- 1 tbs sugar
- 2 tbs vegetable oil
- 2 tsp salt
- 6 to 6 1/2 cup all purpose flour
- FILLING
- 1 stick margarine at room temp
- 1/4 cup cinnamon
- 1/4 cup sugar
- GLAZE: [opt]
- 1/2 cup confectioner's sugar
- 1 1/2 to 2 teaspoons water
- 1/4 teaspoon ground cinnamon [opt]
Instructions
- yeast mix:
- Stir until yeast and sugar is dissolved and let stand until bubbly.
- Dough:
- Pour milk into large bowl. Stir in the oil, salt and sugar. Add yeast mix and stir. Sprinkle in 3 cups flour a cup at a time, stirring until all flour is evenly moistened.
- Add 4th cup flour and beat with a wooden spoon or heavy duty mixer until dough is smooth and elastic.
- Mix in 5th cup of flour to make dough stiff enough to pull away from sides of bowl.
- Measure out 6th cup and sprinkle 3/4th of it on surface where you will knead the dough. Turn out dough and sprinkle remaining flour over dough. Knead 20 to 30 minutes
- Put dough into a greased bowl and turn it to grease on all sides. Cover loosely with a damp cloth or plastic and let rise in warm place until doubled.
- Punch down and turn dough out onto a lightly floured surface. Use rolling pin to roll dough into a rectangle about 1/2 in thick.
- Filling:
- Spread margarine evenly over dough. Sprinkle cinnamon over it. Then sprinkle sugar evenly over cinnamon.
- Roll dough from a long side like a jelly roll. Cut slices 3/4 inch wide and lay them flat in a greased baking pan. Cover and let rise until dough is doubled.
- Bake 15 to 18 minutes at 350F. Can cool in pan. Serve warm or cold.
- Optional Glaze:
- Mix ingredients together and drizzle over rolls.
- One Dozen.
Final Comments
CDT 8/30/00
Grange Fair 2000 winner
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