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Cinnamon Rolls |
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Cinnamon Rolls I
Ingredients
- 1/2 cup water
- 2 Tbsp. yeast
- 3/4 cup sugar
- 2 cups milk
- 1/2 tsp. salt
- 2 eggs, well beaten
- 1/4 cup butter, melted
- 8 cups flour
Directions
Mix ingredients in order given. Mix well. Let dough rise until double in size. Roll out to about 1 inch. Brush with melted margarine. Sprinkle with brown sugar, cinnamon and nuts. Roll up and cut into 1 inch slices. Place in greased pans. Let rise. Bake at 350 degrees F for 15 minutes or until light brown. Ice while warm.
By Robin from Washington, IA
Cinnamon Rolls II
Ingredients
- 1/2-3/4 cup margarine or butter
- 2 cups milk
- 1 1/2-2 cakes yeast
- 2/3 cup sugar
- 1 tsp. salt
- 2 tsp. cardamom
- 5 3/4-6 cups flour
- egg for brushing on rolls
- cinnamon and sugar
Directions
Melt shortening in pan; add milk and warm to finger warmth. Mix in yeast. Add all ingredients but not all the flour. Save 1/2 cup flour for use with dough later. Mix well. Let rise 40 minutes. Divide dough in half. Roll one of these halves out to a rectangle 8x12 inches. Spread with butter and sprinkle cinnamon and sugar (raisins are good, too) evenly over the surface. Roll lengthwise and cut into 20 slices. Place cut side down on a buttered cookie sheet or in paper muffin tins, not too close together. Let rise 40 minutes. Brush with whipped egg, sprinkle with sugar. Bake at 400 degrees F for 15-20 minutes. Or just brush rolls with egg and pour on a powdered sugar glaze when cooled after baking. Let cool on rack covered with a towel. Makes 40 rolls.
By Robin from Washington, IA
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RE: Cinnamon Rolls
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Post By wanderinglady (Guest Post)
(08/15/2008)
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Neither of these recipes indicate how much cinnamon you should use. The first recipe mentions brown sugar and nuts, but doesn't say 1) how much to use, and 2) what kind of nuts to use.
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RE: Cinnamon Rolls
How many rolls will the Cinnamon Rolls I recipe make?
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RE: Cinnamon Rolls
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Post By (Guest Post)
(08/15/2008)
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Land of Nod Cinnamon Buns (from http://www.allrecipes.com)
* 20 unbaked frozen dinner rolls
* 1 cup brown sugar
* 1/4 cup instant vanilla pudding mix
* 2 teaspoons ground cinnamon
* 3/4 cup raisins (optional)
* 1/3 cup butter, melted
Lightly grease 10" Bundt pan and layer in rolls. Cover with sugar, pudding mix, cinnamon and raisins, top with melted butter.
Cover with a damp cloth and let rise overnight at room temperature. Bake at 350 for 25 minutes. Turn upside down on a serving plate and serve warm.
Note: Chocolate or butterscotch instant pudding can be substituted for the vanilla.
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