Tuesday, November 12, 2013

Jenny's Cinnamon Rolls

Grandma's Rolls (Dough)
In a saucepan, combine:
2 c. Milk
½ c. Shortening
½ c. Sugar
Bring to a boil, then cool

In a small bowl, combine:
1 c. lukewarm Water
2 heaping T Yeast
2 tsp Sugar
Set aside and let dissolve and activate. 

2 ½ tsp Salt
3 Eggs, beaten
7-9 c. Flour

When the milk mixture has cooled to lukewarm, pour into mixer (or large bowl).  Add a coup of flour, all the yeast mixture, salt and eggs. Beat until smooth.  Add flour a little at a time while mixing dough until it pulls away from the sides, but is not stiff.
Place dough in a greased bowl, cover with a towel or plastic wrap that has been sprayed with cooking spray.  Let rise in a warm place until doubled (in the oven with just the light on works well).  Punch down and let double again.
 For rolls: Divide dough in half and place on floured surface.  Roll until ½” thick and cut into circles.  Place on a greased cookie sheet, almost touching.  Let rise 30 minutes (in the oven with the light on, covered). Bake at 257 for 12-15 minutes.

Cinnamon Rolls
4 T Butter, softened or melted
½ c. Sugar
¼ c. Cinnamon
(Mix Cinnamon and sugar together)
Brown Sugar (optional)

Divide dough in half.  Place on a floured surface and roll out to about ¼ - ½”  thick rectangle.  Brush ½ the butter on the dough all the way to the edges and sprinkle with half the cinnamon sugar mixture and some brown sugar if desired.  Roll up starting with wide side and pinch edge to seal well. Using floss or thread, cut into slices.  Place slightly part on greased cookie sheet.  Let rise until doubled (in oven with light on, covered). Bake at 350 for 20 minutes.  Frost while warm.

Sweet Icing
1 c. Powdered Sugar
1 T Milk
½ tsp  Vanilla
Mix until smooth.  Add more sugar to thicken and milk to thin.

This is just a base recipe,  you will need more for your cinnamon rolls.  I also use this for sugar cookies because you can decorate them and the frosting will harden which makes it easier to store.