This cold weather just calls for some good ole baking to help keep the house warm. So I headed to the kitchen and spent most of my morning today making cinnamon rolls, which turned out delicious by the way. I hadn’t made any cinnamon rolls for a long while now, I figured it was about time.
I made half of them regular cinnamon rolls, and the other half I just added some drained, crushed pineapple and some crushed pecans to the filling. I actually preferred those over the plain ones, I love the crunch of the pecans. They were both so good though.
I kinda already ate 3 today. tee hee I couldn’t help it, I could so hear them calling out to me…….. I obliged, nice person that I am and all.
I got this recipe from a Better Homes and Gardens recipe book from my cookbook collection.
4 1/2 to 4 1/3 cups all-purpose flour
1 package active dry yeast
1 cup milk
1/3 cup sugar
1/3 cup butter or margarine
1/2 tsp. salt
3 tbsp. butter or margarine melted
1/2 cup sugar
2 tsp. ground cinnamon
Powdered Sugar Icing:
2 cup sifted powdered sugar
1/2 tsp. vanilla
2 tbsp. milk or orange juice
1. In a large mixing bowl combine 2 cups of the flour and yeast; set aside. In a medium saucepan heat and stir milk, the 1/3 cup sugar, the 1/3 cup butter, and salt just till warm (120* to 130*) and butter almost melts. Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low to medium speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. Turn dough onto a floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl; turn once to grease dough. Cover and let rise in a warm place till double in size (about 1 hour).
3. Punch dough down. Turn onto a lightly floured surface. Divide in half. Cover and let rest 10 minutes. Lightly grease two 9 x 1 1/2-inch round baking pans.
4. Roll each portion of the dough into a 12 x 8-inch rectangle. Brush the melted 3 tbsp butter over dough. Combine the 1/2 cup sugar and cinnamon; sprinkle over dough. Roll up, jelly-roll style, starting from a long side. Seal seam. Slice each roll into 12 equal pieces. Place in prepared pans. Cover and let rise in a warm place till nearly double (about 30 minutes).
5. Meanwhile, in a mixing bowl combine powered sugar, vanilla, and milk or juice. Stir in additional milk or juice, 1 tsp. at a time, till it reaches drizzling consistency.
6. Bake in a 375* oven for 20 to 25 minutes or till golden. Cool slightly; remove from pans. Drizzle with powdered sugar icing. If desired, serve warm. makes 24 rolls.