Homemade Cinnamon Rolls
By
alice coffield
@amcoffield
1
This takes several hours to make - mostly waiting for the dough to rise. But it is wonderful. Try it on a rainy day. My friends and family have really enjoyed these rolls.
Ingredients
- 2 pkg
- dried yeast
- 2/3 c
- warm water
- 1 tsp
- sugar
- 2 c
- milk, heated to steaming
- 1/4 c
- maragine
- 1/2 c
- sugar
- 2
- eggs, well beaten
- 4 - 6 c
- flour
- 1 tsp
- salt
- 1/2 c
- margarine
- 1 1/2 c
- white sugar or
- 1/2 c
- brown sugar plus
- 1 c
- white sugar
- 1 Tbsp
- cinnamon
- 1 1/4 c
- chopped apples or rasins
- 2/3 c
- walnut pieces
- 3 c
- powdered sugar & possibly a little more
- 1/2 c
- milk
- 1 tsp
- vanilla
- 1 Tbsp
- very soft margarine
GLAZE
How to Make Homemade Cinnamon Rolls
- 1Combine yeast in the warm water, stir until completely dissolved. Add the bit of sugar. Let stand 20 min.
- 2Warm milk to steaming and remove from the heat. Allow to cool until warm. Add yeast mixture. Add sugar and margarine - let the margarine melt and cool a bit more. Add the beaten eggs, wisking in gently until all is well combined.
- 3When just barely warm, add 2 cups of flour, 1 at a time, stirring to produce a sticky dough. Put out on well floured, covered board or table covered with wax paper - floured with 1 cup to 1 1/2 c. flour.
- 4Work in 2 C flour slowly. Sprinkle flour by 1/2 c. increments over the flour and knead about 15 to 20 min) into a soft dough.
- 5Grease 1 large mixing bowl very well. Make dough into a large ball and put into the bowl, turning to completely grease the dough. Place tuck side down.
- 6Place bowl in a warm place Covered with a towel. If the room is cold, put oven on warm and open oven door a little bit. Place bowl on the oven top. Allow to raise about 1 - 2 hours or until doubled, and check by pushing a finger into the dough. If it is ready, the dough will fill in slowly.
- 7Punch dough down, collapsing it. Take out onto bread board or clean waxed paper with 1/2 c flour sprinkled on it. Fold and knead about 6 times.
Cut into 2 pieces. - 8Roll dough out longwise, about 2 feet, leaving 6 in width. Using half the margarine, sugar/cinnamon mix, Butter the dough liberally, Add sugar/cinnamon mix liberally . Sprinkle on nuts or raisins or apples if you like.
- 9Roll up longwise and pinch sides. Cut into 1/2 in pieces. Repeat with the rest of the dough. Place in 2 square cake pans or 2 round cake oans oe 2 pie plates - about 1 in. apart.
- 10When the rolls are touching closely or about 25 to 30 min, heat oven to 375 degrees. Put in oven - 2 on the center shelf. Bake about 20 - 25 min., checking doness - rolls will have raised up to the top and will be lightly browned.
- 11Make glaze by combining 1 tsp. vanilla, the butter with powd3ered sugar until it is thick. Thin out with milk, adding sugar and milk a little at a time until you reach a medium runnyness: pours off a spoon easily. If you want more frosting - add milk in TB. and add sugar by spoonfulls, to make the right thickness
- 12Take rolls out and allow to cool until just barely warm. Make med - thin vanilla glaze and drizzle on top of cinnamon rolls - About 1 1/2 TB for each roll
Allow to cool. You can eat them warm or cool. Warm is much better. This is good at brunch or breakfast. But it is a good snack anytime.
