Wednesday, January 28, 2009

Cindy's Cinnamon Rolls


Cindy's Cinnamon Roll Recipe
** Cindy was a great friend from my Jr. High... even elementary school days in Abilene, at Mann Jr. High, and then Abilene High School..... Thanks so much for the contribution! can't wait to try them!
This is exactly a recipe for Refrigerator Dinner Rolls.........
But, my Mom used the dough for Cinnamon Rolls...
I would just scan the recipe, but I am not sure how it would turn out.
1 pkg. dry yeast
2c. lukewarm water
1 egg
1/3c. sugar
1T. salt
5c. flour
3 heaping T. of liquid oil (you can't really heap oil, so I just let it over flow a little)
Dissolve yeast in 1c. water.
Beat together the egg, sugar, yeast mixture and 2 1/2c. of flour.
Add salt and oil.
Add the last cup of water and the rest of the flour.
Beat well.
Put dough in a very large bowl and cover with damp cloth.
Let stand in refigerator at least 2 hrs. but preferably overnight.
For Cinnamon rolls:
Flour working surface.
No need to kneed this dough.
Just work a little bit with flour so that you can rolll it out on counter top.......
Spread dough with softened maragine,
sprinkle with however much sugar and cinnamon you want.
(We added chopped pecans this year).
Roll as tightly as possible... I cut the rolls with dental floss......
Place rolls in a lightly greased pan and let rise.
**** Here's a trick, my sister shared...
After rolls are in the pan.
Boil some water and place in a shallow pan on the bottom rack of a COLD oven.
Place cinnamon rolls on the rack just above and cover with cloth.
Let rise 30 to 45 minutes!
...Bake at 375 just until lightly golden.
While baking rolls, make the icing.
I use powder sugar, 1t. vanilla and enough milk to make a faily thick icing.
Drizzle on HOT ROLLS!
1 batch = 1 xtra large pan
1 double batch = 3 large and 2 samll pans
1 double batch = 5 small pans and
1 large pan1 double batch = 8 small pans (9 rolls each)
If making dinner rolls:
Make into rolls . Let rise, same as above.
Bake for about 10 min at 400 degrees

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