T.j. cinnamon's cinnamon rolls
[an error occurred while processing this directive]

[an error occurred while processing this directive]
T.j. cinnamon's cinnamon rolls
  Cinnamon    Rolls    Breakfast  
Last updated 6/12/2012 1:26:04 AM. Recipe ID 60289. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: T.j. cinnamon's cinnamon rolls
 Categories: Breads, Breakfast
      Yield: 14 Servings
 
      2 pk Active dry yeast
    1/2 c  Warm water (105-115 degrees
    1/3 c  Granulated sugar - PLUS 1/2
           -teaspoon
      4 c  Flour - all-purpose,
           -(actually 4 to 5 cups)
      1 ts Salt
      1 c  Milk - scalded and cooled to
    110    Degrees F.
    1/3 c  Salad oil
      2    Eggs - at room temperature

MMMMM--------------------------FILLING-------------------------------
    1/2 c  Butter  - or margarine,
           -softened
      1 c  Brown sugar - firmly packed
    1/2 c  Granulated sugar
      2 tb Cinnamon

MMMMM---------------------------ICING--------------------------------
      1 c  Confectioner's sugar -
           -sifted
      2 tb Milk - warm (actually 2 to 3
           -Tablespoons)
      1 ts Vanilla extract
 
  In cup dissolve yeast in water with 1/2 teaspoon sugar. Let stand for
  5 minutes.  In mixer bowl combine 3 cups flour, remaining 1/3 cup
  sugar and the salt. At low speed gradually beat in milk, oil, eggs
  and yeast mixture; beat until well blended.  Beat in additional flour
  (about 1-1/2 cups) until dough pulls away from the sides of bowl. On
  floured surface knead dough until smooth and elastic, 8 to 10
  minutes. Place in a greased bowl, turning to grease top.  Cover and
  let rise in a warm, draft free place until doubled in bulk, 1 hour.
  FILLING: In mixer bowl beat all ingredients until smooth; set aside.
  Grease two 9 inch round cake pans. On lightly floured surface roll
  dough into an 18x10" rectangle. Spread with filling. Roll tightly
  from long side. Cut into fourteen 1 1/4 inch slices. Place 1 roll cut
  side up in center of each pan. Arrange remaining rolls in a circle of
  6 around the center roll. Cover and let rise until doubled in bulk,
  30 to 40 minutes.     Preheat oven to 350 degrees. Bake 25 to 30
  minutes, until golden brown. Cool in pans 10 minutes. Invert onto
  wire racks, then invert again to cool. ICING:     In medium bowl
  whisk all ingredients until smooth.  Drizzle over cooled rolls. (Can
  be made ahead. Wrap well and freeze up to 1 month. Thaw, wrapped, at
  room temperature.) Makes 14 rolls. Nutrition per roll: 410 calories
  14 gm fat 6 gm protein 67 gm carbohydrates 250 mg sodium 60 mg
  cholesterol Prep. time: 45 minutes plus rising Baking time: 25 to 30
  minutes From Jim Vorheis. From: Michelle Bass
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 60289 (Apr 03, 2005)

[an error occurred while processing this directive]