This recipe for cinnamon rolls is great! Not only are they delish, but you can make ahead and bake fresh. I have made them many times for Christmas morning. I've sold these before, too. Wonderful glaze!
2 pkg active dry yeast
1/2 c warm water
2 c scalded milk, lukewarm
1/3 c cooking oil
3 tsp salt
1 egg
5-6 cups flour
Heavy Duty Aluminum Foil
1/2 cup melted butter
Filling:
1 stick butter, softened
1/2 c sugar
1 T cinnamon
Frosting:
1/2 lb powdered sugar
1-2 Tbs milk (approximately)
1/4 tsp almond flavoring
1/2 tsp vanilla
1 Tbs melted butter
Dissolve yeast in water. Stir in milk, sugar, oil, baking powder, salt, egg and 2-3 c flour. Beat by hand until smooth. Mix in enough flour to make dough easy to handle. Knead until smooth and elastic, 8-10 minutes. Place dough in greased bowl, cover and let rise in warm place until doubled, about 1 1/2 hours. Grease two 9x13x2" pans. Punch down dough and divide into two halves.
For each half: Roll dough into approx 12x10 rectangle. Spread with 4 Tbs softened butter. Mix 1/2 c sugar with 1 Tbs cinnamon and sprinkle half of this onto dough. Roll up beginning at the wide side. Pinch ends to seal. Cut into 3/4" slices and place slightly apart in baking dish. Wrap pans in heavy duty aluminum foil. Refrigerate 12 - 48 hours, until needed.
To bake rolls, preheat oven to 350 degrees. Remove rolls from refrigerator, unwrap and let stand at room temperature for 30-40 minutes. Bake for 30-35 minutes. After rolls are baked, pour or brush 1/2 cup melted butter over the two pans of rolls. Frost with powdered sugar glaze made by combining ingredients, using enough milk to make desired consistency.
Rolls may also be baked immediately after forming by letting rise in a warm place for 30-40 minutes after shaping. Bake as directed.
Enjoy!!
2 pkg active dry yeast
1/2 c warm water
2 c scalded milk, lukewarm
1/3 c cooking oil
3 tsp salt
1 egg
5-6 cups flour
Heavy Duty Aluminum Foil
1/2 cup melted butter
Filling:
1 stick butter, softened
1/2 c sugar
1 T cinnamon
Frosting:
1/2 lb powdered sugar
1-2 Tbs milk (approximately)
1/4 tsp almond flavoring
1/2 tsp vanilla
1 Tbs melted butter
Dissolve yeast in water. Stir in milk, sugar, oil, baking powder, salt, egg and 2-3 c flour. Beat by hand until smooth. Mix in enough flour to make dough easy to handle. Knead until smooth and elastic, 8-10 minutes. Place dough in greased bowl, cover and let rise in warm place until doubled, about 1 1/2 hours. Grease two 9x13x2" pans. Punch down dough and divide into two halves.
For each half: Roll dough into approx 12x10 rectangle. Spread with 4 Tbs softened butter. Mix 1/2 c sugar with 1 Tbs cinnamon and sprinkle half of this onto dough. Roll up beginning at the wide side. Pinch ends to seal. Cut into 3/4" slices and place slightly apart in baking dish. Wrap pans in heavy duty aluminum foil. Refrigerate 12 - 48 hours, until needed.
To bake rolls, preheat oven to 350 degrees. Remove rolls from refrigerator, unwrap and let stand at room temperature for 30-40 minutes. Bake for 30-35 minutes. After rolls are baked, pour or brush 1/2 cup melted butter over the two pans of rolls. Frost with powdered sugar glaze made by combining ingredients, using enough milk to make desired consistency.
Rolls may also be baked immediately after forming by letting rise in a warm place for 30-40 minutes after shaping. Bake as directed.
Enjoy!!
