It seemed like a perfect day to make homemade cinnamon rolls. Easy recipe...fun to make. I changed the recipe a bit but it was based on one from a 1960s Better Homes and Gardens Bread Cook Book. BASIC ROLL DOUGH Makes 1 dozen large rolls 4 cups all-purpose flour, divided I package active dry yeast 1 cup half and half 1/3 cup sugar 1/4 cup butter 1 teaspoon salt 2 eggs Filling: 1/2 cup butter softened 1/3 cup sugar 1/3 cup brown sugar 2 teas cinnamon 1 teas vanilla Mix together in small bowl until well combined and smooth paste In mixing bowl combine 2 cups of the flour and the yeast. Heat half and half, sugar, butter, and salt together just till warm (115-120 degrees), stirring constantly till butter melts. Add to dry mixture; add eggs. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in remaining flour to make a soft dough. Knead for 8-10 minutes. I used mixer with a dough hook for all the mixing/kneading in this recipe. Shape into ball. Place in lightly greased bowl; turn once to grease surface. Cover; let rise in warm place till double, 1 1/2 hours. Punch down; turn out on floured surface. Cover; let rest 10 minutes. Roll into a large rectangle about 18 x12 inches. (I rolled it into about 1/4 thickness) Spread butter/sugar filling evenly over the entire surface. Carefully roll up long end into a log. Carefully cut with a sharp knife into 12 pieces..1 1/2 inches each. Place on greased baking sheets, pan or in greased muffin pans. Cover; let rise in warm place till double, 30 to 45 minutes. Bake at 370 for about 16-18 minutes until golden brown. Dont overbake. Glaze with icing or cream cheese icing while warm. Store covered.
Posted on: Thu, 24 Oct 2013 04:26:08 +0000
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