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Thursday, May 21, 2009

Cinnamon Roll Recipe

Basic Sweet Roll Dough
6 to 7 cups all purpose flour
1/2 cup sugar
2 teaspoons salt
2 pkg.active dry yeast
1cup water
1 cup milk
1/2 cup margarine or butter
1 egg

In large bowl,combine 2 cups flour,sugar,salt andyeast;blend well.In small saucepan,heat water,milk and margarine until very warm(120 to 130 degrees F.).Add warm liquid and egg to flour mixture.Blend at low speed until moistened;beat 3 minutes at medium speed.By hand, stir in additional 3 cups flour until dough pulls cleanly away from sides of bowl.
On floured surface ,knead in 1 to 2 cups flour until dough is smooth and elastic,about 8 to 10 minutes.Place dough in greased bowl;cover loosely with plastic wrap and cloth towel.Let rise in warm place(80 to 85 degreesF.)until light and doubled in size,about 45 to 60 minutes.
Punch down dough several times to remove all air bubbles. Divide dough in half.

Cinnamon Rolls

1/2 recipe Basic Sweet Roll Dough
1/4 cup margarine or butter,softened
1/2 cup sugar or firmly packed brown sugar
2 teaspoons cinnamon
3/4 cup powdered sugar
1 tablespoon butter or margarine,softened
1/4 teaspoon vanilla
1 to 2 tablespoons milk

Generously grease 13 by 9- inch pan .On lightly floured surface,roll out dough into 18 by 12-inch rectangle.Spread with 1/4 cup margarine.In small bowl,combine sugar and cinnamon;blend well.Sprinkle over dough.Starting with 18- inch side,roll up tightly,pressing edges to seal.Cut into 18 slices;place slices,cut side down,in greased pan.Cover;let rise in warm place until light and doubled in size,about 35 to 45 minutes.
Heat oven to 375 degrees F. Uncover dough.Bake 25 to 30 minutes or until golden brown.Immediately remove from pan;place on wire racks.In small bowl, blend powdered sugar,1 tablespoon margarine,vanilla,and enough milk for desired drizzling consistency.Drizzle over warm rolls.

To make dough a day ahead ,after first rise time,punch down dough,cover and refrigerate overnight.

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