oscarforevermom
10-17-2007, 11:35 AM
Old-Fashioned Cinnamon Rolls
4 1/4 to 5 1/4 cups all-purpose flour
1 pkg active dry yeast
1 cup milk
1/3 cup butter
1/3 cup sugar
1/2 tsp salt
3 eggs
3 Tbsp butter, melted
2/3 cup sugar
2 tsp ground cinnamon
1 recipe Creamy Glaze (see below)
1 - In a large bowl, combine 2 1/4 cups flour and yeast. In a saucepan, heat and stir milk, 1/3 cup butter, 1/3 cup granulated sugar, and 1/2 tsp salt just until warm and butter almost melts. Add to the flour mixture, add eggs. Beat on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in as much of the the remaining flour as you can.
2 - On a lightly floured surface, knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic. (3 to 5 minutes total). Shape into a ball. Place in a greased bowl, turning once. Cover, let rise in a warm place until double in size. (1 hour)
3 - Punch down dough. Turn out onto a lightly floured surface, divide in half. Cover, let rest 10 minutes. Lightly grease two 9 x 1 1/2 inch round baking pans. Roll each ball of dough into a 12 x 8 rectangle. Brush with melted butter. Combine the 2/3 cups sugar and cinnamon, sprinkle over rectangle. Starting from a long side, roll up each rectangle into a spiral. Seal seams. Cut each spiral into 12 slices. Place slices cut sides down in prepared pans.
4 - Cover loosely with plastic wrap, leaving room for rolls to rise. Chill for at least 2 hours, or up to 24 hours. Uncover, let stand at room temp for 30 minutes.
5 - Preheat oven to 375 degrees. Break surface bubbles with a greased toothpick. Bake for 20 to 25 minutes or until lightly brown. If necessary to prevent overbrowning, cover rolls loosely with foil for the last 5 to 10 minutes of baking. Remove from oven. Cool for 1 minute. Carefully invert rolls onto wire rack. Cool slightly. Invert again onto a serving platter. Drizzle with Creamy Glaze. Serve warm. Makes 24 rolls.
Creamy Glaze
Mix 1 1/4 cups sifted powdered sugar, 1 tsp light-colored corn syrup and 1/2 tsp vanilla. Stir in enough half and half or light cream - or milk (1 to 2 Tbsp) to make a drizzling consistency.
4 1/4 to 5 1/4 cups all-purpose flour
1 pkg active dry yeast
1 cup milk
1/3 cup butter
1/3 cup sugar
1/2 tsp salt
3 eggs
3 Tbsp butter, melted
2/3 cup sugar
2 tsp ground cinnamon
1 recipe Creamy Glaze (see below)
1 - In a large bowl, combine 2 1/4 cups flour and yeast. In a saucepan, heat and stir milk, 1/3 cup butter, 1/3 cup granulated sugar, and 1/2 tsp salt just until warm and butter almost melts. Add to the flour mixture, add eggs. Beat on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in as much of the the remaining flour as you can.
2 - On a lightly floured surface, knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic. (3 to 5 minutes total). Shape into a ball. Place in a greased bowl, turning once. Cover, let rise in a warm place until double in size. (1 hour)
3 - Punch down dough. Turn out onto a lightly floured surface, divide in half. Cover, let rest 10 minutes. Lightly grease two 9 x 1 1/2 inch round baking pans. Roll each ball of dough into a 12 x 8 rectangle. Brush with melted butter. Combine the 2/3 cups sugar and cinnamon, sprinkle over rectangle. Starting from a long side, roll up each rectangle into a spiral. Seal seams. Cut each spiral into 12 slices. Place slices cut sides down in prepared pans.
4 - Cover loosely with plastic wrap, leaving room for rolls to rise. Chill for at least 2 hours, or up to 24 hours. Uncover, let stand at room temp for 30 minutes.
5 - Preheat oven to 375 degrees. Break surface bubbles with a greased toothpick. Bake for 20 to 25 minutes or until lightly brown. If necessary to prevent overbrowning, cover rolls loosely with foil for the last 5 to 10 minutes of baking. Remove from oven. Cool for 1 minute. Carefully invert rolls onto wire rack. Cool slightly. Invert again onto a serving platter. Drizzle with Creamy Glaze. Serve warm. Makes 24 rolls.
Creamy Glaze
Mix 1 1/4 cups sifted powdered sugar, 1 tsp light-colored corn syrup and 1/2 tsp vanilla. Stir in enough half and half or light cream - or milk (1 to 2 Tbsp) to make a drizzling consistency.