Thursday, November 18, 2010

Cinnamon Rolls

I promised co-workers that I would bring in homemade cinnamon rolls one Saturday that we all were working. Well, needless to say I keep my promises! I searched my Better Homes and Gardens 14th Edition Cookbook. A little time consuming, but well worth it. Here you go, its the recipe I used for them. Let's just say, they were a hit.


4 cups all purpose flour
1 package active dry yeast (or 2 1/4 teaspoons from a jar)
1 cup milk
1/3 cup white sugar
1/3 cup butter
1/2 teaspoon salt
2 eggs

3/4 cup brown sugar
1/4 cup all purpose flour
1 Tablespoon cinnamon
1/3 cup butter

1 1/4 cup powdered sugar
1 teaspoon light corn syrup
1/2 teaspoon vanilla
1 to 2 tablespoons cream or half and half (I used about 1 1/2 TB of water)

In a large mixing bowl combine 2 cups floor and yeast. In a small saucepan heat and stir milk, sugar, butter and salt until just warm about 125F. Add to flour mixture along with eggs, beat with a electric mixer on low for 30 seconds. Turn up the speed to high and beat for another 3 minutes. Use then a spoon to stir in remaining 2 cups of flour. Turn out dough on floured surface and knead until smooth and elastic, about 4 minutes. Shape into a ball and put in a lightly greased bowl and let rise for about 1 1/2 hours in a warm place or until doubled in size. During this time I make the middle by combining all the ingredients until the mixture resembles coarse crumbs. I stuck it in the fridge to wait. After the dough rises, punch down and divide in half. Cover and let rest another 10 minutes. After it has rested flatten out into 2 rectangles that equal about 12 inches by 8 inches. Rough guess is alright. Sprinkle filling all over the dough except for 1 inch from the long side. Start rolling from the long side. Pinch dough to seal seams then slice into 12 pieces, about an inch big. Arrange in 8x8 pan that has been rubbed with butter. You will need 2 pans for this recipe if you do it in that size pan. I just used a 9x13 and it worked fine. Cover again and let rise again for about 30 minutes. Cook in oven at 375F for about 22 minutes or until golden brown. Make the icing now. Allow to cool slightly and then drizzle your yummy icing. Enjoy!

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