Wednesday, March 25, 2009

Cinnamon Rolls

Joy of cooking No knead light rolls
1/4c warm water
1pkg yeast
Let yeast bloom for a few minutes
1/4 c margerine or shortning
2 3/4 c flour
1c hot water
1 egg
1 1/2 tea salt
2 1/2 tea sugar

mix together and let rise till doubled in size

melt 1/2 stick butter
nuts and raisins optional

mix together in separate bowl
1/3c dark brown sugar
1/3c light brown sugar
1/3c white sugar

Buttercream frosting
1 stick butter room temp
1 pound powdered sugar
1 1/2 tea vanilla
milk to thin out

beat in mixer until creamy consistancy if to thick use the milk to thin out. This is enough frosting for a double batch of cinnamon rolls.

Use bench flour and turn out dough it will be wet so you will want to mix in some flour. Roll out dough gently with rolling pin until approx 1/4" thick. Spread melted butter all over dough then cover with sugar mixture. Sprinkle on cinnamon as much or little as you like. Then add nuts and raisins if you choose. Roll up long side and cut into 12 equal pieces. Place in 9 x 13 buttered baking dish and let rise again until doubled in size. Bake for 20 min in a 400 degree oven. When done turn out on cookie sheet and let cool. When cool turn back over and frost.

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