Friday, September 30, 2011

joan's cinnamon rolls

Basic sweet dough recipe (can be used for cinnamon rolls, orange rolls, pecan rolls, etc)

Pour 2 cups scalded mild into a large bowl.  Stir in:  1 c sugar, ½ c butter, 1 tsp salt, and let stand until lukewarm.
Blend in:  3 well-beaten eggs
Sprinkle 2 envelopes dry yeast over ½ cup lukewarm water, stir until yeast is dissolved.  Add to milk
Stir in enough flour – approx. 6 cups to make a soft dough. Cover.  Set in warm place until doubled in bulk.  Turn out onto floured board.  Knead until smooth and not sticky.  Place in greased bowl and cover.  
Store in refrigerator until needed.

Cinnamon rolls

Roll out sweet dough forming a large rectangle – about ¼ inch to  5/8 inch thick.
Spread with melted butter, powdered cinnamon, brown sugar.  Carefully roll dough width wise – as for jelly roll -  forming a long roll, which is about  3 inches in diameter.  Cut into 1 ½  inch pieces.  Place on greased baking sheets and let rise until doubled.  Bake for  12 – 15 minutes at 375 degrees.  (I usually double or triple my sweet dough recipe and keep the remaining dough in the fridge for another batch of rolls.)  Let cool and frost with frosting made from powdered sugar, melted butter, milk and vanilla.


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