T.j. Cinnamon Rolls Recipe
Yield: 14 servingsRecipe by luhu.jp
Ingredients:
PREP. TIME: 45 MINUTES PLUS
BAKING TIME: 25 TO 30 MINUTE
2 each: Packages active dry yeast,
1 t: Salt,
1/2 cup: Warm water, (105-115 degrees
1 cup: Milk, scalded and cooled to
-F),
-110: degrees F.,
1/3 cup: Plus 1/2 teaspoon,
1/3 cup: Salad oil,
-granulated sugar,
2 each: Eggs, at room temperature
4 each: To 5 cups all-purpose flour,
FILLING: 1/2 CUP BUTTER OR
1 cup: Firmly packed brown sugar,
2 T: Cinnamon,
1/2 cup: Granulated sugar,
ICING: 1 CUP SIFTED CONF
2 each: To 3 Tablespoons warm milk,
1 t: Vanilla extract,
Directions:
In cup dissolve yeast in water with 1/2 teaspoon sugar. Let stand
for 5 minutes. In mixer bowl combine 3 cups flour, remaining 1/3 cup
sugar and the salt. At low speed gradually beat in milk, oil, eggs
and yeast mixture; Mix and add more of the flour until batter pulls
away from the sides of bowl. Knead 5 minutes. Cover and let rise in a
warm, draft free place until doubled in bulk, 1 hour. Filling: In
mixer bowl beat all ingredients until smooth; set aside. Grease two 9
inch round cake pans. Punch down and cut into two equal pieces. Roll
each piece out into an 18x10" rectangle. Spread with filling. Roll
tightly from long of the rectangle. Cut into seven equal pieces and
place in a greased round pan (six around the outside and one in
middle.) Repeat with second. Cover and let rise until doubled in
bulk, 30 to 40 minutes. Preheat oven to 350 degrees. Bake 25 to 30
minutes, until golden brown. (Baked in cast iron check in 25) Cool in
pans 10 minutes. Invert onto wire racks, then invert again to cool.
Icing: In medium bowl whisk all ingredients until smooth. Drizzle
over cooled rolls. (Can be made ahead. Wrap well and freeze up to 1
month. Thaw, wrapped, at room temperature.) Makes 14 rolls.
Submitted By PAT STOCKETT On 12-21-94
Source from luhu.jp
for 5 minutes. In mixer bowl combine 3 cups flour, remaining 1/3 cup
sugar and the salt. At low speed gradually beat in milk, oil, eggs
and yeast mixture; Mix and add more of the flour until batter pulls
away from the sides of bowl. Knead 5 minutes. Cover and let rise in a
warm, draft free place until doubled in bulk, 1 hour. Filling: In
mixer bowl beat all ingredients until smooth; set aside. Grease two 9
inch round cake pans. Punch down and cut into two equal pieces. Roll
each piece out into an 18x10" rectangle. Spread with filling. Roll
tightly from long of the rectangle. Cut into seven equal pieces and
place in a greased round pan (six around the outside and one in
middle.) Repeat with second. Cover and let rise until doubled in
bulk, 30 to 40 minutes. Preheat oven to 350 degrees. Bake 25 to 30
minutes, until golden brown. (Baked in cast iron check in 25) Cool in
pans 10 minutes. Invert onto wire racks, then invert again to cool.
Icing: In medium bowl whisk all ingredients until smooth. Drizzle
over cooled rolls. (Can be made ahead. Wrap well and freeze up to 1
month. Thaw, wrapped, at room temperature.) Makes 14 rolls.
Submitted By PAT STOCKETT On 12-21-94
Source from luhu.jp