Thursday, February 18, 2010

Cinnamon Rolls


  •  2 (.25 ounce) packages active dry yeast 
  • 1/3 cup white sugar 
  • 2 cups warm water (110 degrees F/45 degrees C) (or milk)
  • 1 tablespoon salt 
  • 6 1/2 cups all-purpose flour, divided 
  • 2 eggs
  • 2 t. vanilla 
  • 1/3 cup vegetable oil 
  • 1/2 cup white sugar 
  • 2 teaspoons ground cinnamon

1. In a large mixing bowl, dissolve yeast and 1/3 cup sugar in warm water. Stir in salt and 2 cups flour. Beat mixture for 2 minutes. Beat in eggs and oil. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.

2. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. In a small bowl, stir together 1/2 cup sugar and 2 teaspoons cinnamon; set aside.

3. Divide the dough into twelve equal pieces. Take each piece of dough, roll into a log and roll in cinnamon sugar mixture. Place the knots in a lightly greased 9x13 inch baking pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

4. Bake in preheated oven for 30 minutes, until golden

TIPS: 1.) Roll out one big log and cut it into individual rolls; It's much easier.
2.) I always use a pizza cutter (the wheeled tool) to slice the dough strips.
3.) I got 12 huge rolls out of the recipe this way, using a 9 x 13" pan. Your quantity will vary depending on how thin you roll out the dough, how many strips/rolls you cut out of the dough, and what size pan you use. 4.) The filling listed is not nearly enough to flavor all of this dough! For the filling, I mixed together 1 cup white granulated sugar, 1 cup brown sugar, about 3 tablespoons of cinnamon, and some chopped nuts, and added that to the buttered dough, then rolled up the strips to form rolls.

**I did these as a big rolled out "sheet" and smeared soft butter before my cinnamon/sugar. I keep a tub of sugar/cinnamon/flour that I use for my cinnamon rolls and fruit pies.(1/2 C. brown sugar, 3/4 C. white sugar, 1/4 C. flour, and 4 TBS. cinnamon...the flour helps keep your filling inside the cinn. rolls, and works to thicken the juice in your fruit pie) These are also great if you spread diced apples on the dough before you roll it up...YUM!!

***Also, a GREAT drizzling glaze that adds a little more flavor is a mix of 1 Cup Confectioner's sugar, 1 Tablespoon margarine or butter (softened), and 1 Tbsp milk, stirred together then just drizzled over rolls after taking them out of the oven.

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