Friday, December 9, 2011

Cinnamon Rolls

Cinnamon Rolls


2 ¼ cups flour
1 package yeast
¼ cup warm water
½ teaspoon sugar
¼ cup milk
2 tablespoons butter or margarine
¼ cup sugar
½ teaspoon salt
1 beaten egg


2 tablespoon butter or margarine
4 tablespoon raisins
1 teaspoon cinnamon
2 tablespoons sugar

1.                  Put oven on low; put flour in bowl and put in oven to warm.
2.                  Dissolve ½ teaspoon sugar in warm water, sprinkle on yeast and leave to sponge.
3.                  Put sugar, salt and margarine in a bowl.  Scald milk and pour over margarine; stir until margarine has melted.
4.                  Add beaten egg to mixture.
5.                  Whisk yeast with a fork and add to mixture.
6.                  Turn dough onto a floured table and knead for 5 minutes.
7.                  Return to bowl, oil and cover with saran wrap and put in a warm oven to double in size.
8.                  Turn onto floured table and knead again until smooth.
9.                  IF TIME IS SHORT LEAVE OUT STEPS 8 AND 9.
10.              Roll dough into a rectangle approximately 10 by 14 inches.
11.              Spread dough with margarine.  Mix sugar, cinnamon and raisins and sprinkle on top.  Roll up tightly, like a jelly roll.
12.              Cut into slices about 1 ½ inches thick.  Place cut side up in a greased 7 x 11 baking pan.
13.              Put to prove until double in size.
14.              Bake at 375 for approximately 20 minutes until nicely browned.
15.              Brush with a glaze made with 1 tablespoon milk and 1 tablespoon sugar. 

Cinnamon Rolls were made and prepared by Shirley-Ann Pearman.   

Photography by Shirley-Ann Pearman  

Recipe belonged to my daughter Dwaynisha Pearman from her high school education class Food and Nutrient at Warwick Academy.

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Thank You!

Shirley-Ann Pearman

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