This is a maintenance release of the cinnamon roll recipie distrihuted earlier (this time in source form). It corrects an omission in the ingredient list and adds raisins. Please update your collection.
-- db .RH MOD.RECIPES-SOURCE DESSERT-ROLLS-CINNAMON M "19 Mar 03" 2003 .RZ "CINNAMON ROLLS" "Cinnamon Rolls" Basic sweet dough recipie enhanced with cinnmon filling and icing. Good base for almost any kind of sweet roll. .IH "21 rolls (usually serves 4)" Base Sweet Dough .IG "\(34 cup" "whole milk" " " .IG "\(12 cup" "sugar" " " .IG "\(12 cup" "butter" " " (do not substitute margarine -- rolls will taste flat) .IG "1 \(34 tsp" "salt" " " .IG "2 pkg" "active dry yeast" " " (use regular yeast, NOT quick rise yeast) 1 pkg = 2 Tblsp yeast, or 1 cube if using European yeast. .IG "\(12 cup" "warm water" " " 105 to 115 degrees F .IG "3" "large eggs" " " (allow to come to room temperature before using) .IG "5 \(12 to 6 \(12 cups" "all purpose flour" " " (do not use self-rising flour) Cinnamon Filling .IG "1 cup" "brown sugar" " " .IG "1 cup" "white sugar" " " .IG "\(12 cup" "butter" " " (do not substitute margarine -- use the real thing) .IG "\(14 cup" "all purpose flour" " " .IG "1 \(12 Tbsp" "cinnamon" " " (use fresh Saigon cinnamon if available, if not, then grated will do) .IG "\(12 cup" "chopped walnuts" " " (optional -- I usually leave them out) .IG "1 cup" "mixed golden and black raisins" " " (optional, but you'll hate yourself if you leave them out) White Frosting (optional) .IG "1/3 cup" "evaporated milk" " " .IG "2 cups" "confectioners sugar" " " (aka powdered sugar) .IG "1 tsp" "vanilla extract" " " (single or double strength -- doesn't matter) Caramel Glaze Frosting (optional) .IG "1/3 cup" "evaporated milk" " " .IG "2 Tbsp" "brown sugar" " " .IG "2 cups" "confectioners sugar" " " (aka powdered sugar) .IG "1 tsp" "vanilla extract" " " (single or double strength -- doesn't matter) .PH .SK 1 Combine milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Allow mixture to cool to lukewarm. .SK2 Dissolve yeast in warm water in warmed bowl. Add lukewarm milk mixture, eggs and 5 cups of the flour. Mix until combined (approximately 2 minutes if you have a stand mixer -- 15-20 minutes if beating by hand). .SK 3 While continuing to mix, add remaining flour \(12 cup at a time until the dough no longer clings to the sides of the mixing bowl. Continue to mix for an addtional 2 minutes to knead the dough slightly. .SK 4 Place dough ball in a greased bowl, turning the dough ball over in the bowl 2 or 3 times to ensure that the top of the ball is greased as well. Cover the bowl and place in a warm location free of drafts. .SK 5 Allow dough to rise until doubled in bulk, about 1 hour. .SK 6 Punch down dough and roll/shape into a 10 x 30 x \(14 inch rectangle. .SK 7 Place brown sugar, sugar, butter, flour, cinnamon and nuts (if used) in a mixer bowl, and mix for approxumately 1 minute, or until reasonably combined. Stir in raisins until mixed into the filling. .SK 8 Spread the sugar-cinnamon mixture evenly on the surface of the dough rectangle. .SK 9 Roll dough tightly from the long side to form a 30 inch tube. Pinch the seam together so that the roll holds together without assistance. .SK 10 Slice the roll across the short side into 20 rounds (about 1 \(12 inch thick). Place slices into greased cake pans. (I usually get about 8 rolls into a 8x8" square pan, a 9x13" rectangle pan will hold a even dozen with some squeezing). .SK 11 Cover and allow to rise again in the warm, draft-free location. The second rising will take about 1 hour. .SK 12 Bake rolls at 350 degrees F for about 20 minutes. While baking is in progress, prepare your choice of icing from the options below. .SK 13 Remove from oven and use a butter knife to loosen the rolls from the side of the pan immediately. .SK 14 Glaze with your choice of frosting and serve hot. White Frosting .SK 1 In a small saucepan, heat milk gently. Do NOT allow milk to boil or burn. .SK 2 Pour warmed milk into mixer bowl. Add confectioners sugar and vanilla, stirring until the sugar dissolves and the vanilla is mixed into the icing. .SK 3 Beat mixture until smooth and creamy (about 2 minutes). When rolls come out of the oven, spread frosting over the top of the rolls. Caramel Glaze Frosting .SK 1 Repeat process for white frosting, adding the brown sugar to the milk while it is being heated. The milk/brown sugar mixture should be a even golden brown before transferring the mixture to the mixer bowl. .NX Make several batches at a time -- people love these. The base sweet dough recipie can be used for many different rolls (replace the cinnamon and brown sugar with white sugar and orange zest, and use orange flavoring in the white frosting recipie for a terrific citrus roll; lemon also works well). This recipie lives or dies on the quality of the yeast and spices -- if you have access to freshly ground or prepared spices, by all means use them here. It's also worth buying fresh yeast before starting and testing it using a small proof to ensure that the yeast is live and active. Do not use bread machine yeast in this recipie -- it won't turn out right at all. The rising times are important -- don't skimp here, because it will impact the final product significantly. The dough may be prepared in advance and frozen up to 3-4 months. I generally make about 6 batches of dough, and freeze 4 out of the 6 for easy preparation later. .SH RATING .I Difficulty: medium .I Time: 25 minutes preparation, 2 hours rising 20 minutes cooking. .I Precision: Precise measurement recommended. .WR David Boyes Sine Nomine Associates [EMAIL PROTECTED]
