* Exported from MasterCook *
Bake Shop Cinnamon Rolls - FavoriteRecipes
Recipe By :Kathleen Kelly
Serving Size : 12 Preparation Time :0:00
Categories : ! Breads !! BlueRibbon
Breads - Yeast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups all purpose flour -- approximately
1 pkg dry yeast
1 1/4 cups milk
1/4 cup sugar
1/4 cup butter
salt
1 large egg
CINNAMON FILLING
3 TBSP sugar
3 TBSP light brown sugar
1 1/2 TBSP cinnamon
2 TBSP red cinnamon candies -- finely chopped or crushed
1 tsp flour
4 TBSP butter -- melted
3 TBSP butter -- cold
GLAZE
1 cup powdered sugar
1/2 tsp vanilla
half & half
In large bowl mix 1 1/2 cups flour with yeast. Heat milk, sugar,
butter & salt in small saucepan just until warm, 115 to `120
degrees. Stir constantly until butter almost melts. Add to yeast
mixture; add egg. Beat at low speed of mixer 1 minute, scraping
bowl. Beat 3 minutes at high speed. By hand stir in enough
remaining flour to make a soft dough. Turn out onto lightly floured
surface & knead until smooth & elastic, about 8 minutes. Shape into
ball. Place in lightly greased bowl; turn once to grease
surface. Cover let rise in warm place until double, about 1-1/2 to 2
hours. Punch down, turn out on floured surface. Cover; let rest 10
minutes. For filling mix sugars, cinnamon, chopped candies &
flour. Brush two 9" cake pans with 1 TBSP each melted butter. Roll
dough on lightly floured surface to a thin rectangle that is about
12"x20" inches. Brush dough generously with remaining melted
butter. Sprinkle with cinnamon mixture. Slice cold butter into 12
pats. Place pats of butter at 1" intervals along one 12" side of the
dough. The idea is to have a pat of butter in the center of each
cinnamon roll. Roll up jelly-roll fashion, starting at 12" side
containing butter. You should create a fat log 12" long. Cut rolls
at 1" intervals. Using the following method: Place a piece of
thread under the rolled dough & pull up & around sides; crisscross
thread at top, then pull quickly. (Using the thread to cut the dough
eliminates applying pressure with a knife, which would squash the
rolls). Put rolls, cut sides up, in buttered pans. Drizzle any
remaining melted butter over all, Let rise, covered in warm place 20
minutes. Heat oven to 375 degrees. Bake rolls until puffed & golden
brown, 20-25 minutes. Cool in pans 10 minutes. For glaze mix sugar,
vanilla & enough half & half to make medium-thick glaze. Remove
rolls from pans & drizzle with glaze. Serve warm. Makes 12 large rolls.
These rolls are out of this world. They taste just like the rolls
sold in a popular chain of cinnamon roll shops. I have never had a
failure with this recipe.
Description:
"Verdel Krug * La Crosse KS 1990"
Source:
"Favorite Recipes: 35 Years of Kansas Prizewinners from the Wichita Eagle"
S(Formatted for Mastercook):
"by Deirdre Dee (zosha)"
Copyright:
"Beacon Publishing * Wichita KS 67201-0820 ISBN 1-880653-20-X"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 204 Calories; 12g Fat (51.1%
calories from fat); 2g Protein; 24g Carbohydrate; 1g Dietary Fiber;
50mg Cholesterol; 127mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
You can't prevent Trouble from coming to visit, but you don't have to
offer it a chair.
Deirdre Dee (zosha)
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