Cinnamon rolls
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Cinnamon rolls
  Cinnamon    Rolls    Breakfast  
Last updated 6/12/2012 12:43:50 AM. Recipe ID 3076. Report a problem with this recipe.
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      Title: Cinnamon rolls
 Categories: Breads, Breakfast
      Yield: 36 Servings
 
MMMMM---------------------------DOUGH--------------------------------
      2 c  MILK
    1/2 c  HOT WATER (105-115 F.)
    3/4 c  SUGAR
      2 pk YEAST
      2 ea LARGE EGG YOLKS
      1 ts SALT
      8 c  FLOUR (OR LESS)
    3/4 c  BUTTER, SOFTENED

MMMMM--------------------------FILLING-------------------------------
    3/4 c  SUGAR
    3/4 c  PACKED BROWN SUGAR
      2 tb CINNAMON
      8 tb BUTTER, MELTED, DIVIDED

MMMMM---------------------------GLAZE--------------------------------
    1/2 c  BUTTER
      2 c  SIFTED CONFECTIONERS SUGAR
    1/3 c  ORANGE JUICE
    1/2 ts GRATED ORANGE PEEL
 
  COMBINE MILK AND SUGAR IN A SMALL SAUCE PAN. HEAT, STIRRING
  OCCASIONALLY, OVER MEDIUM HEAT TO DISSOLVE SUGAR. COOL SLIGHTLY. POUR
  WATER INTO MIXER BOWL AND SPRINKLE YEAST OVER THE TOP. LET STAND FOR
  5 MINUTES UNTIL FOAMY. WITH MIXER ON LOW SPEED, ADD MILK MIXTURE,
  SALT AND THEN EGG YOLKS. GRADUALLY ADD 4 CUPS OF FLOUR. ADD BUTTER.
  BEAT MIXTURE UNTIL SMOOTH. BEAT IN ADDITIONAL FLOUR UNTIL DOUGH PULLS
  FROM THE SIDES OF MIXER. ON FLOURED SURFACE, KNEAD DOUGH UNTIL SMOOTH
  AND ELASTIC, ABOUT 8 MINUTES. PLACE DOUGH IN A GREASED BOWL, TURNING
  ONCE TO COAT. COVER AND LET RISE IN A WARM PLACE UNTIL DOUBLED IN
  SIZE, ABOUT ONE HOUR. WHILE DOUGH IS RISING, MAKE FILLING BY
  COMBINING SUGARS AND CINNAMON. SET ASIDE. GREASE FOUR 9" ROUND PANS
  OR TWO 9" X 13" BAKING PANS. PUNCH DOWN DOUGH, DIVIDE INTO 4 EQUAL
  PIECES. ROLL DOUGH ON FLOURED SURFACE, INTO A 20 X 10 INCH RECTANGLE.
  BRUSH WITH 2 TABLESPOONS OF BUTTER. SRINKLE WITH 1/2 CUP SUGAR
  MIXTURE. ROLL TIGHTLY FROM LONG SIDE. CUT INTO 18 PIECES - ONE INCH
  THICK. PLACE PIECES INTO PREPARED PANS. REPEAT WITH OTHER DOUGH
  PIECES. COVER PANS AND LET RISE IN WARM PLACE FOR ABOUT 40 MINUTES OR
  UNTIL ALMOST DOUBLED IN BULK. BAKE AT 350 DEG F. FOR 25 MINUTES.
  DRIZZLE WITH ORANGE GLAZE. BAKE FOR 10 MINUTES MORE. COOL IN PANS FOR
  10 MINUTES, INVERT ON WIRE RACK, THEN INVERT AGAIN. MAKES 6 DOZEN
  ROLLS. EACH ROLL = 125 CALORIES, 4 g FAT, 17 mg CHOL. ORANGE GLAZE:
  MELT BUTTER IN SAUCE PAN OVER MEDIUM HEAT. WHISK IN REMAINING
  INGREDIENTS. MAKES 1 1/2 CUPS.
 




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Recipe ID 3076 (Apr 03, 2005)

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