East Brunswick Cinnamon Rolls

Recipe Rating:	18 Ratings5
Categories:	Other Breakfast, Sweet Breads
Collections:	Mothers' Day, Baked Treats, Mom Made It Best
Serves:	makes 24 rolls
Cook Time:	15 Min

Ingredients

DOUGH:
2 pkg	active dry yeast
1/2 c	warm water
1 1/2 c	milk, warmed
1/2 c	sugar
2	eggs
2 tsp	salt
1/2 c	vegetable oil
6 c	flour (6 to 7 cups)
FILLING:
1/2 c	butter or margarine, melted
1 c	sugar
1/2 c	raisins
3 Tbsp	cinnamon
FROSTING:
2 c	confectioners' sugar
1 tsp	vanilla
	milk
1 c	sliced almonds

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Stephanie Jameson

Full Flavored

Fairview, TN (pop. 7,720)

Food4Thot

Member Since Nov 2009

Stephanie's Notes:

My Aunt made these one year for Christmas breakfast and I've been making them ever since. As my son would say they are ooey-gooey yumtastic!

Comments from the Test Kitchen:

These cinnamon rolls make the house smell WONDERFUL. Oh, and they taste darn good too! It takes a little effort to get these sweet fellows to come out just right, but it's entirely worth the time. This recipe beats anything you can buy at the store.

Directions

Dissolve yeast in warm water.

Add milk, sugar, eggs, oil, salt and 3 cups of the flour. Beat well.

Gradually add 3 or more cups flour until a soft dough forms.

Turn dough onto floured board and knead until smooth. (about 5 minutes)

Place dough in oiled bowl, turn to coat, cover and let rise in a warm place until double in bulk.

Punch down dough, turn onto floured board and roll into a 12x24" rectangle.

Spread melted butter over dough, sprinkle with sugar, raisins and cinnamon.

Roll dough up and carefully cut into 24 slices.

Place slices flat side down into greased 9x13 baking pans and let rise again until light.

Bake in pre-heated 400 degree oven for about 15 minutes, checking frequently.

Blend confectioners' sugar and vanilla with just enough milk to spread easily over pan of warm rolls.

Sprinkle almonds over the top.

Comments

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Vivian Queen-Chase MsVivian

Oct 10, 2010

These sound delicious. I'll never get through my list of recipes to try, but until then we sure will eat good.

Stephanie Jameson Food4Thot

Oct 11, 2010

These are delicious....I hope you enjoy!

Dorthy Erlandson no1funcook

Oct 22, 2010

These look fantastic. I was wondering if you have ever halved the recipe? Just two at home and I really don't need to bake 24...:)

Yvonne Doell Julieleven

Oct 22, 2010

We have just two of us at home too but when I make a batch of cinnamon rolls, I freeze them indivdually in resealable plastic bags and just take out as many as we need. Works great for when company stops by for coffee and you need something quick. Just 30 seconds in the microwave and their fresh as when they were first baked.

Dorthy Erlandson no1funcook

Oct 24, 2010

That's a great idea, but ummmm I have a small freezer and it is packed lol.

Stephanie Jameson Food4Thot

Oct 27, 2010

I've never halved the recipe and actually never froze them either. I tend to make them just at the holidays when we have a bunch of people. Think I'll start freezing them so we can enjoy them more often.

Vicki Townsend BrightPink

Dec 14, 2010

when you say warmed milk...how warm?

Laura Knight sqrddancr

Dec 14, 2010

I feel a little silly asking this, but I've never tried to use yeast other than in my bread machine. When it says to let them rise until they're light - what exactly does that mean? And how warm does it have to be for the dough to rise?

Stephanie Jameson Food4Thot

Dec 14, 2010

Vicki - the milk should be luke warm.

Stephanie Jameson Food4Thot

Dec 14, 2010

Hi Laura...That certainly isn't a silly. I always rise my dough at room temperature, probably 72 degrees. I have heard that you don't want to rise your bread at a degree above 80. I always let mine rise till it doubles in size if not more. As for when it feels light....you'll know. The only way I know how to describe it is that it will seem airy. Hope that helps. Enjoy!

Laura Knight sqrddancr