Best-ever cinnamon rolls
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Best-ever cinnamon rolls
  Cinnamon    Rolls    Breakfast  
Last updated 6/12/2012 1:08:33 AM. Recipe ID 35083. Report a problem with this recipe.
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      Title: Best-ever cinnamon rolls
 Categories: Breads, Breakfast
      Yield: 8 Servings
  4 1/2    To 5 cups all-purpose flour
      1 pk Dry yeast (about 1 1/2 tsp.)
      1 c  Milk
    1/3 c  Butter
    1/3 c  Sugar
    1/2 ts Salt
      3    Eggs
    3/4 c  Packed brown sugar
    1/4 c  All-purpose flour
      1 tb Ground cinnamon
    1/2 c  Butter
    1/2 c  Light raisins
    1/2 c  Chopped pecans
      1 tb Half-and-half or light cream
      1    Recipe Powdered Sugar Glaze
           -(to follow)
  "The best part about making this recipe is that the dough can be
  mixed and the rolls filled and shaped the night before. When you
  awake in the morning, just bake. Waiting for the rolls to come out of
  the oven is the hardest part"
  In a large mixer bowl, combine 2 1/4 cups of the flour and the yeast.
  In a small saucepan heat the milk, the 1/3 cup butter, the 1/3 cup
  sugar, and salt just till warm (120 degrees to 130 degrees) and
  butter is almost melted, stirring constantly. Add to flour mixture.
  Add eggs. Beat with an electric mixer on low speed for 30 seconds,
  scraping sides of bowl constantly.  Beat on high speed for 3 minutes.
  Using a wooden spoon, stir in as much of the remaining 2 1/4 to 2 3/4
  cups flour as you can.
  Turn dough out onto a lightly floured surface.  Knead in enough of the
  remaining flour to make a moderately soft dough that is smooth and
  elastic (3 to 5 minutes total). Shape into a ball. Place in a greased
  bowl, turning once.  Cover; let rise in a warm place till double
  (about 1 hour).
  For filling, combine brown sugar, the 1/4 cup flour, and cinnamon.
  Cut in remaining butter till crumbly; set aside.
  Punch dough down.  Turn onto a lightly floured surface. Cover and let
  rest for 10 minutes.  Roll the dough into a 12" square.
  Sprinkle filling over dough square; top with raisins and pecans. Roll
  up jelly-roll style; pinch edges to seal. Slice roll into eight 1
  1/2" pieces. Arrange dough pieces, cut side up, in a greased 12"
  deep-dish pizza pan or a 13x9x2" baking pan.
  Cover dough loosely with clear plastic wrap, leaving room for rolls to
  rise.  Refrigerate rolls 2 to 24 hours. Uncover and let stand at room
  temperature for 30 minutes (Or, for immediate baking, don't chill
  dough. Instead, cover loosely; let dough rise in a warm place till
  nearly double, about 45 minutes).
  Break any surface bubbles with a greased toothpick. Brush dough with
  half-and-half or light cream.  Bake in a 375 degree oven for 25 to 30
  minutes or till light brown. If necessary to prevent overbrowning,
  cover rolls loosely with foil the last 5 to 10 minutes of baking.
  Remove rolls from oven.  Brush again with half-and-half or light
  cream. Cool for 1 minute. Carefully invert cinnamon rolls onto a wire
  rack. Cool slightly. Invert again onto a serving platter. Drizzle
  with Powdered Sugar Glaze. Serve warm.  Makes 8 rolls.
  VARIATION:  Apple Cinnamon Rolls: Prepare rolls as directed, except
  substitute 1 cup finely chopped apple for the raisins in the filling.
  In a bowl stir together 1 1/4 cups sifted powdered sugar, 1 tsp. corn
  syrup, 1/2 tsp. vanilla, and enough half-and-half or light cream (1
  to 2 Tbsp.) to make of drizzling consistency.
  From:  Better Homes and Gardens Magazine, October 1991. Posted 

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Recipe ID 35083 (Apr 03, 2005)

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