East Brunswick Cinnamon Rolls
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|2 pkg||active dry yeast|
|1/2 c||warm water|
|1 1/2 c||milk, warmed|
|1/2 c||vegetable oil|
|6 c||flour (6 to 7 cups)|
|1/2 c||butter or margarine, melted|
|2 c||confectioners' sugar|
|1 c||sliced almonds|
Fairview, TN (pop. 7,720)
Member Since Nov 2009
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!
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.