Monday, December 13, 2010

Cinnamon Rolls

I made cinnamon rolls at the encouragement of one of my co-workers.  It struck me as funny that this person would want me to make them considering he doesn't like cinnamon or frosting.  In general he doesn't like sweets.  Who am I to say he can't have them, I love to bake and will use any reason to do so.  I made the most delicious cinnamon rolls EVER.  I brought a small pan into work the next day and they were devoured.  I even had one guy tell my husband that he wanted to marry me.  Tony couldn't blame him, he loves my cooking, and knows how the man feels !! 

■1 quart Whole Milk

■1 cup Vegetable Oil

■1 cup Sugar

■2 packages Active Dry Yeast

■8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour

■1 teaspoon (heaping) Baking Powder

■1 teaspoon (scant) Baking Soda

■1 Tablespoon (heaping) Salt

■Plenty Of Melted Butter

■2 cups Sugar

■Generous Sprinkling Of Cinnamon

Preparation Instructions

Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes

You can frost with a mixture of powdered sugar, vanilla and milk mixed until thin, about the consistency of syrup.  Pour over rolls right after taking out of the oven.


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