Saturday, Oct 25, 2014
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Sunday Cinnamon Rolls

 

I am so looking forward to serving cinnamon rolls this Sunday.  The best part is, I made cinnamon rolls 2 weeks ago when my oven started working again.  I’ve had a bag of frozen cinnamon rolls in the freezer since then, saved especially for this Sunday.  When you freeze cinnamon rolls, you simply set them out the night before on a baking sheet lightly covered with plastic wrap and in the morning they will be ready to bake and serve 15 minutes later.  You are going to love this recipe!

Cinnamon Rolls

Yield: 3 dozen large rolls

 4 tablespoons yeast

4 cups warm milk (do not use powdered milk)

1 cup sugar

4 teaspoons salt

1 cup shortening

4 eggs

12 cups flour (optional to do half wheat, half white…we like it best all white)

 Warm 4 cups of milk in the microwave for 1 to 2 minutes. Mix together all remaining ingredients except for 6 cups of flour. Stir in remaining flour and add a little more if the dough sticks to your fingers.  The dough will be different depending on the humidity in the air.  Add flour until it no longer sticks to your fingers.

 Place dough in a large greased bowl in a warm oven to rise (25 minutes). I set my oven to 175 ºF  and then I turn it off when I am ready to put the dough in.  When dough has doubled in size, remove it from the oven and punch it down. On a lightly floured countertop, roll dough into a long rectangle. Spread softened margarine over the dough and then top the dough with the cinnamon filling and brown sugar. Roll the long rectangle up like a hot dog.

 With a knife, lightly mark the dough in 1-inch sections. Then, using a sharp knife, cut pieces. Place cut side up on a baking sheet.

 To serve the cinnamon rolls, let them rise for 25 minutes, then bake at 375 ºF for 15 minutes. (Alternately, rolls can be refrigerated overnight and then baked.)

 To freeze the unbaked cinnamon rolls:  freeze them uncooked on a baking sheet in the freezer for one hour.  Then place all frozen cinnamon dough rolls in a large zip top bag and take them out to bake them as needed.  Place the frozen rolls on a baking sheet overnight covered loosely with plastic wrap.  In the morning, bake them at 375ºF for 15 minutes.

Cinnamon filling:
1½ cups firmly packed brown sugar
2 tablespoons cinnamon
1 cup chopped nuts (optional)

 In a bowl, thoroughly combine brown sugar and cinnamon; stir in chopped nuts.

 *To make flavored cinnamon rolls (such as strawberry or orange cinnamon rolls), simply butter the dough, then spread jam or marmalade (any flavor works—strawberry, raspberry, orange, etc.) before sprinkling with cinnamon sugar. Then roll dough and slice. (Dough will be sticky.)

 

Cream Cheese Frosting:

 

Yield: 1 1/2 cups

 

 

2 ounces cream cheese, at room temperature

 

¼ cup butter
1 cup powdered sugar
1 teaspoon vanilla extract

 

1 teaspoon milk

 

In a medium bowl, combine cream cheese and butter until creamy. Add powdered sugar, vanilla extract, and milk and beat until creamy.

 

Picture shown above courtesy of Foodnetwork.com.


1 Comment

  1. Make it.

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