Description: Swirly, cinnamony rolls, with a white icing, just like in the shops!Serving Size: 12-18Time: 4 hoursDifficulty: Easy
Ingredients:
- Dough:
- 2t yeast
- 1 C warm water
- 2/3 C plus 1 T white sugar
- 1 C warmed milk
- 100g butter
- 2 t salt
- 2 eggs, slightly beaten
- 7-8 C flour
- Filling:
- 50g melted butter
- 1 C white sugar
- 3/4 C white sugar
- 3 T ground cinnamon
- Creamy Glaze:
- 75g melted butter
- 4 C icing sugar
- 2 t vanilla
- 4-8 T hot water
Preparation:
- In a small bowl mix together warm water, yeast and sugar and set aside.
- In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add
- yeast mixture.
- Add half the flour and beat until smooth.
- Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).
- Turn out onto a well-floured board; knead 5 - 10 minutes.
- Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts,
- until doubled in bulk, about 1 to 1 1/2 hours.
- When doubled, punch down dough and let rest 5 minutes.
- Roll out on floured surface into a 15 x 20 inch rectangle.
Instructions:
- To prepare filling: Spread dough with 1/2 cup melted butter.
- Mix together 1 1/2 cups sugar and cinnamon
- Sprinkle over buttered dough.
- Sprinkle with walnuts and raisins, if desired.
- Roll up jellyroll-fashion and pinch edge together to seal.
- Cut into 12 to 15 slices.
- Coat bottom of a 13-by-9-inch baking pan and a 8-inch square pan with remaining 1/2 cup melted butter
- Sprinkle pans with remaining 1/4 cup sugar.
- Place cinnamon roll slices close together in pans.
- Let rise in warm place until rolls are doubled in bulk, about 45 minutes.
- Preheat oven to 180 degrees Celsius.
- Bake 25 to 30 minutes, or until rolls are nicely browned.
- Allow to cool slightly.
- To prepare glaze:
- In a medium bowl, mix melted butter, icing sugar and vanilla
- add hot water slowly until glaze reaches desired spreading consistency.
- Spread over slightly cooled rolls.
Last edited by kall; 08-15-2010 at 05:08 PM.