MRS. MANWARREN'S CINNAMON ROLLS
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan.
- For the dough: Scald the milk. In a stand mixer with the dough attachment, combine the salt, butter and 1/2 cup granulated sugar. Add the scalded milk. Add the eggs and vanilla and mix until combined.
- In a separate bowl, add the yeast to the hot water with 1 teaspoon granulated sugar. Let the yeast mixture sit for 3 minutes to make sure the yeast activates. It should foam and start to bubble.
- Add the yeast mixture to the mixer. Add 4 cups flour and Clear Jel Instant, if using, to the mixer. Mix on low speed for 3 minutes. If the dough is too sticky, add flour in 1/4-cup increments, using no more than 5 cups of flour total.
- Let the dough rise in the mixer bowl until it doubles in size, 1 to 1 1/2 hours. Punch down the dough. Roll out on a floured surface to a 12-by-8-inch rectangle.
- For the filling: Spread the melted butter on the rolled-out dough.
- In a bowl, combine the brown sugar, cinnamon and salt. Spread the filling mixture on top of the buttered dough. Lightly dust with 1 teaspoon flour.
- Roll the dough into a log. Cut the log into 8 pieces. Place in the prepared pan. Let the dough rise again until it doubles, 1 to 1 1/2 hours. Bake until golden brown, 20 to 30 minutes.
- For the glaze: Mix the confectioners' sugar, maple extract and milk in a bowl.
- Allow the cinnamon rolls to cool a bit, then drizzle with the glaze.
MRS POWELLS CINNAMON ROLLS (COPYCAT)
I got this recipe several years ago from a dear friend. I have used it almost exclusively ever since. It works great as cinnamon or orange rolls which ever you please. The key is to watch them closely and not let them get brown, or they will dry out. It makes a huge batch and I have never halved them so I don't know how that would work...we just give them away and I have frozen them with good results. I often split the dough in half and make half cinnamon and half orange.
Provided by startnover
Categories Breads
Time 3h20m
Yield 1 batch
Number Of Ingredients 15
Steps:
- Place first 3 ingredients into mixing bowl and let sit till yeast begins to work.
- Add other ingredients using just as much flour as necessary to make a smooth elastic nor quite sticky dough.
- Knead well.
- Place in a greased bowl and let rise till doubled.
- Punch down, rise till doubled again.
- knead then let rest 10 minutes.
- Roll out about 1/2 inch thick .
- Spread with desired filling butter -- then sugar -- then orange or cinnamon.spreading out evenly and going almost to the edge.
- Roll up jelly roll style and cut into 3/4-1 inch thick rolls.
- Place on greased cookie sheet allowing plenty of room for them to expand.
- Let raise 30 minutes.
- Cook at 350°F for up to 25 minutes, watch carefully and do not let them brown!
- Store in an airtight container and only frost when needed.
- To freshen your cinnamon rolls place a pat of butter on top and microwave for 10-20 seconds.
- I have no idea how many this makes -- depends on how big you make them.
- Frosting I use:.
- 8 c powdered sugar.
- 1-1/2 T vanilla.
- 1 c butter or margarine.
- cream or milk.
- For orange rolls add 1 T orange zest and the juice of an orange.
- Mix well with a hand mixer using just enough cream to make a nice spreadable frosting.
Nutrition Facts : Calories 11787.4, Fat 613.3, SaturatedFat 302.3, Cholesterol 1074.8, Sodium 10650.5, Carbohydrate 1423, Fiber 49.2, Sugar 413.1, Protein 166.9
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