Thursday, June 18, 2009

mmmmmm Cinnamon Rolls

Last week I was craving cinnamon rolls. They sounded soooo good! (no I am not pregnant. This was just one of those non-pregnancy cravings). Anyway I decided to make some. I was a bit disappointed when I found out that I had to let the dough sit in the refrigerator overnight ,but they were well worth it! It has been a long while since I put a recipe on here so I thought I'd share this one with you. Just so you know this recipe says it makes 3-4 dozen rolls so keep that in mind. I thought it was waaaaay too many so I had Dan bring a co-worker home from work with him so he could take some for his family as well. But I don't have any problem in sharing either.

Here it goes...

Cinnamon Rolls
from The Essential Mormon Cookbook
by Julie Badger Jensen

1 cup water
1 cup butter/margarine
3/4 cup sugar
2 tsp salt
1 cup cold water
4 eggs, slightly beaten
2 (.25-ounces) packages of yeast *I just used 3 Tbsp*
1/2 cup warm water
7 1/2 cups flour
1/2 cup butter, softened (not melted)
1 cup brown sugar
1/4 cup cinnamon

1 recipe Powdered Sugar Glaze:
1/2 cup butter, softened
2 cups powdered sugar
2 tbsp milk
2 tsp vanilla
cream above ingredients together and Spread over warm rolls.

In a large pot (I used my stock pot) bring on cup water to a boil. Add teh 1 cup butter, sugar, and salt. Remonve from heat. Add the 1 cup cold water. When the mixture is lukewarm, add beaten eggs. In a separate bowl, dissolve yeast in the 1/2 cups warm water. Allow the yeast to rise for about 5 mins. until foamy. Stir into mizture. Add flour and stir together. *Don't worry about getting all the lumps out just make sure it is mixed well.* Cover pan with lid and refrigerate overnight. (I just put my stock pot in the refrigerator but the recipe says that a 5 quart ice cream bucket with lid works well too).

When you're ready to roll it out, divide the doudh into thirds. Lightly flour your surface. Roll dough out into a 12x6-inch rectangle about 1/2 inch thick. Spread each rectangle with one-third of the softened butter. In a bowl combine brown sugar and cinnamon. Sprinkle one-third of brown sugar and cinnamon mixture over the surface of dough.

Roll up felly-roll-style and cut into about 12 rounds. *I used dental floss to cut the dough* Place the rounds on a greased baking sheet. Follow the same procedure with the other portions of dough. Let raise for 2-3 hours. Bake one sheet at a time at 375 degrees F. for about 15 mins or until lightly browned. Spread with Powdered Sugar Glaze while still warm. *I just used left over frosting from a can, and it worked great too*

Enjoy and tell me how yours turned out. Also stay tuned for my crock pot bacon potato soup that I created last night. It was wonderful!


Jenny-Jenny said...

Cinnamon Rolls are one of my favorite treats in the whole world! Way to go!

Jenny-Jenny said...

Got something for you! Come on over to my blog!

Goings on at the Glenn's said...

I saw that actually. I will have to get on that.