Cinnamon Rolls
(2 dozen)
Ingredients:
1
pkg. (1/4 oz.) Active Dry Yeast
1
tbsp. Sugar
¼
cup Warm Water (105-110 degrees)
1
cup Milk
1/3
cup Instant Vanilla Pudding Mix
1
large Fresh Egg
¼
cup Unsalted Butter, melted
1
tsp. Salt
3-3½
cups All-Purpose Flour
¾
cup Sugar
1
tbsp. Ground Cinnamon
¼
cup Unsalted Butter, melted
1½
cups Powdered Sugar
½
cup Unsalted Butter, room temperature
2
tsp. Vanilla
1
tsp. Water
Directions:
In
a small bowl dissolve yeast, tbsp. sugar and warm water. In a large bowl, beat milk and pudding for one
minute and then let rest a minute. Now
add the egg, ¼ cup melted butter, salt and 2 cups of flour. Beat on medium speed until smooth. Stir in enough flour to form a soft
dough. Turn out onto a floured surface and
knead until smooth (6-8 minutes). Place
in a greased bowl (remember to grease exposed dough too), cover and put in a
warm area until doubled in size (about an hour). In another bowl, mix the ¾ cup sugar with the
cinnamon and set aside. After dough has
risen, punch down dough and divide in half.
Roll each piece out into 10x18 inch rectangle. Brush each with half the quarter cup of melted
butter and sprinkle half on the cinnamon-sugar mixture on each. Roll up each rectangle starting with the long
side and pinch dough to seal when finished.
Cut each roll into 12 equal portions and place in a 9x13 baking dish
that has been greased. Cover rolls and place
in warm area until doubled in size (45 minutes). Put dish in a pre-heated 350 degree oven for
20-25 minutes or until golden brown.
While letting cinnamon rolls cool a bit make frosting. In a medium bowl, beat powdered sugar, soft
butter, vanilla and water until creamy.
Spread over still warm rolls and serve.
Note I’m not into
raisins but if you are, just add desired amount to each rectangle before
rolling up. Or add to just one and offer
the rolls with and without raisins.
Note: I like the gooey
filling so I usually add a little more sugar and cinnamon to the mix.
Ideas for Future Efforts
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