T.j. cinnamon rolls
14 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | Packages active dry yeast |
| ½ | cup | Warm water (105-115 degrees F) |
| ⅓ | cup | Plus 1/2 teaspoon granulated sugar |
| 4 | eaches | To 5 cups all-purpose flour |
| 1 | cup | Firmly packed brown sugar |
| ½ | cup | Granulated sugar |
| 2 | eaches | To 3 Tablespoons warm milk |
| 1 | teaspoon | Salt |
| 1 | cup | Milk, scalded and cooled to 110 degrees F. |
| ⅓ | cup | Salad oil |
| 2 | eaches | Eggs, at room temperature |
| 2 | tablespoons | Cinnamon |
| 1 | teaspoon | Vanilla extract |
Directions
PREP. TIME: 45 MINUTES PLUS
BAKING TIME: 25 TO 30 MINUTE
FILLING: ½ CUP BUTTER OR
ICING: 1 CUP SIFTED CONF
In cup dissolve yeast in water with ½ teaspoon sugar. Let stand for 5 minutes. In mixer bowl combine 3 cups flour, remaining ⅓ cup sugar and the salt. At low speed gradually beat in milk, oil, eggs and yeast mixture; Mix and add more of the flour until batter pulls away from the sides of bowl. Knead 5 minutes. 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. Punch down and cut into two equal pieces. Roll each piece out into an 18x10" rectangle. Spread with filling. Roll tightly from long of the rectangle. Cut into seven equal pieces and place in a greased round pan (six around the outside and one in middle.) Repeat with second. 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. (Baked in cast iron check in 25) 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.
Submitted By PAT STOCKETT On 12-21-94