CINNAMON ROLLS

Cinnamon Rolls

CINNAMON ROLLS:  Homemade cinnamon rolls are another childhood favorite of mine.  There are wonderful memories connected with this recipe of making them with my daughter when she was very young.  The picture of that time will live in my heart and my mind forever!

 

SWEET DOUGH

 

INGREDIENTS:

PART 1

1 1/4 cups milk
1 teaspoon salt
2 cakes yeast
1/4 cup honey or corn syrup
3 tablespoons sugar
2 eggs
1/3 cup butter or margarine, melted
3 1/2 cups sifted all-purpose flour

PART 2

1 1/2 cups sifted all-purpose flour

 

DIRECTIONS:

Place all the ingredients from part 1 into a mixing bowl and beat until the batter is smooth.  Gradually add a smaller portion of the remaining flour from part 2 until your batter forms a fairly soft ball of dough.  Flour the outside surface and place it in the mixing bowl.  Cover the bowl loosely and place the bowl in a warm place for about 45 minutes to one hour or until almost doubled in size.

 

CINNAMON ROLLS

 

INGREDIENTS:

butter or margarine
brown sugar
cinnamon

 

DIRECTIONS:

Grease the countertop before putting the dough on it.  Roll the dough into a rectangular shape about 1/4 inch thick.  With a knife, spread soft butter or margarine over the top nearly to the edges.  Then cover lightly and evenly with brown sugar, completely covering the butter or margarine.  Sprinkle lightly with cinnamon.  Starting on one of the long sides, roll the dough, trying to keep it rolled tightly without stretching the dough.  Once you get it rolled close to the other side, pull the other edge up to the top and pinch the dough together to keep the dough rolled.  Slice the dough as evenly as you can to make 12 cinnamon rolls.  Place them in a 13 x 9 cake pan and push down to flatten them.  Cover the pan lightly again and allow to rise before baking.

 

FROSTING

 

INGREDIENTS:

1 1/4 cup brown sugar
1 cup heavy whipping cream

 

DIRECTIONS:

Preheat oven to 375.  Mix the frosting ingredients together and beat until well mixed.  Pour over the cinnamon rolls evenly prior to baking.  This forms a carmelized frosting.  Bake at 375 for approximately 25 minutes.  When you take the cinnamon rolls out of the oven, let them cool a bit before turning them upside down on wax paper.  Be prepared for the frosting to still be runny.  Some of it will come down on the wax paper.  If you overcook the cinnamon rolls, it may be difficult to get them out of the pan and the frosting may be hard.  You can always adjust the amounts to your particular taste.  If you so desire, you can add nuts.

Also, there is one possible shortcut.  If you don’t want to take the time to make the dough, you can use a breadmaker.  They will usually have a sweet dough recipe included in the manual if there are recipes.  I have never used pre-made dough from the store so I cannot comfortably recommend that route.


Leave a Reply

Your email address will not be published. Required fields are marked *