Monday, January 7, 2008

Cinnamon Rolls

I used to use a recipe called T J Cinnamon's Cinnamon Rolls, but after much experimentation, I've finally decided to change my favorite recipe. I'll put the old one below, too, so you can compare. The new one is based on two recipes: the Kuchen Dough with Dry Yeast recipe (pg. 394, minus the lemon zest) from The Settlement Cookbook from 1947 and the filling recipe from the KitchenAid manual. I don't usually put any icing on my cinnamon rolls because "enough is enough and too much is superfluity," to quote my Grandma Beisler. However, I discovered that if you put a bit of Lorann's Buttery Sweet Dough Flavor to powdered sugar/cream icing, it becomes absolutely to die for! (That was really the only way I discovered to use this product that I felt I could recommend. I didn't feel that it gave anything else any particularly different flavor.)

Makes 18 rolls.
2 packages active dry yeast
2 cp scalded milk, cooled to 110F
1/2 cp butter-flavored Crisco (or a bit more is ok)
1 tsp salt
3/4 cp sugar
2 eggs
8 cp flour, about

1 cp granulated sugar
1 cp light brown sugar
1/4 flour
1/2 cup butter, softened
1 1/2 T cinnamon

Dissolve yeast in cooled milk, ca. 5-8 minutes. Cream Crisco, sugar, and salt. Stir in eggs, 2 cups flour and milk/yeast mixture. Keep working in flour until dough can be kneaded. It will be a softer dough than for bread--try to keep it as sticky as bearable. Knead until smooth and elastic. Cover and refrigerate overnight. The next morning mix the filling together. Take the dough out of the fridge, punch it down and cut it in half. Roll each half out to a rectangle 1/4" thick, folding edges over a bit to make sure they stay straight. Sprinkle with filling, roll up (away from you) and cut in 1 1/4" pieces. Place cut side up in a greased 9 x 11" pan or on parchment-lined cookie sheet. Let rise 1 hour or till doubled. Bake at 325F for ca. 30 minutes, or till nicely browned. Remove from oven. Let rest in pan on rack for ca. 6 minutes. Turn out onto rack and then flip onto cutting board so rolls are right-side up. Separate with knife while still warm.

T.J. Cinnamon's Cinnamon Rolls

Posted by liz at - May 15, 2001

Source: Insiders Recipes For Brand Name Foods

2 packages active dry yeast
1/2 teaspoon granulated sugar
1/2 cup warm water (105 to 115 degrees F)
4 to 5 cups all-purpose flour, divided
1/3 cup granulated sugar
1 teaspoon salt
1 cup milk, scalded and cooled to 110 degrees F
1/3 cup vegetable oil
2 eggs, room temperature

1/2 cup butter or margarine, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 tablespoons cinnamon

1 cup confectioners' sugar
2 to 3 tablespoons warm milk
1 teaspoon vanilla extract

For dough, dissolve yeast in water with 1/2 teaspoon sugar. Let stand 5 minutes.

In mixing bowl, combine 3 cups flour, 1/3 cup sugar and salt. At low speed, gradually beat in milk, oil, eggs, and yeast mixture; beat until well blended. Beat in additional flour until dough pulls away from sides of bowl.

On floured surface, knead dough until smooth and elastic, 8-10 minutes. Place in greased bowl, turning to grease top. Cover and let rise
in warm, draft-free area until doubled in bulk, about 1 hour.

For filling, beat all ingredients together until smooth. Set aside. Grease 2 (9-inch) round cake pans. On lightly floured surface, roll dough into an 18 x 10-inch rectangle. Spread with filling. Roll tightly from long side. Cut into 14 (1 1/4-inch) slices. Place 1 roll cut side up in center of each pan. Arrange remaining rolls in a circle of 6 around center roll. Cover and let rise until doubled in bulk, 30 to 40 minutes.

Heat oven to 350 degrees F. Bake 25 to 30 minutes, until golden brown. Cool in pans 10 minutes.

Invert onto wire racks, then invert again to cool. For icing, whisk all ingredients until smooth. Drizzle over cooled rolls.

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