Cinnamon rolls (05/02/93)
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Cinnamon rolls (05/02/93)
  Cinnamon    Rolls    Breakfast  
Last updated 6/12/2012 12:44:37 AM. Recipe ID 4121. Report a problem with this recipe.
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      Title: Cinnamon rolls (05/02/93)
 Categories: Breakfast
      Yield: 8 Servings
    3/4 c  Warm water (105 to 115 F)
      2    Envelopes dry yeast
  1 2/3 c  Warm milk
    1/4 c  Solid vegetable shortening
      1 tb Salt
  6 1/2 c  Sifted all purpose flour
    1/4 c  (1/2 stick) butter,
           -room temp
    3/4 c  Firmly packed brown sugar
    3/4 c  Chopped walnuts or pecans
    1/3 c  Raisins
  1 1/2 ts Cinnamon

      2 c  Powdered sugar
    1/4 c  Fresh orange juice
    1/4 c  Butter, room temp.
    1/2 ts Vanilla
    1/2 ts Almond extract
  Oil large bowl and set aside.  Pour warm water into another large
  bowl. Sprinkle with yeast and stir to dissolve. Blend in milk,
  shortening, sugar and salt.  Add 3 cups flour and beat until smooth.
  Add enough remaining flour to form a workable dough. Turn dough onto
  a lighlty floured surface and knead until smooth and elastic, about 5
  minutes. Transfer dough into oiled bowl, turning to coat all sides.
  Cover with a damp towel and let stand in a warm draft free place
  until doubled, about an hour. Grease two large baking sheets.  Punch
  down dough. Turn onto lightly floured surface and roll out into a 12
  x 18 rectangle. Spread with butter. Sprinkle evenly with brown sugar,
  nuts, raisins and cinnamon. Starting with a long side, roll up jelly
  roll style. Cut into slices slightly over 1 inch thick. Arrange on
  prepared baking sheets, tucking ends of dough under. Let stand in a
  warm draft free area until doubled in volume, about 40 minutes.
  Preheat oven to 350 and bake rolls until golden, about 25 to 30
  minutes. Prepare icing while rolls are baking...Combine all
  ingredients in a small bowl and beat until smooth, using only enough
  orange juice to thin for spreading or drizzling...Spread or drizzle
  while rolls are still hot. Serve warm or at room temperature Makes 16

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Recipe ID 4121 (Apr 03, 2005)

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