Sunday, December 9, 2012

Cinnamon Rolls With Vanilla Icing

Cinnamon Rolls With Vanilla Icing


4 to 4½ cups all-purpose flour
1 package active dry yeast
1 cup milk
⅓ cup granulated sugar
⅓ cup butter or margarine
½ teaspoon salt
2 eggs
¾ cup packaged brown sugar
¼ cup all-purpose flour
1 tablespoon ground cinnamon
⅓ cup butter or margarine
½ cup golden raisins (optional)
½ cup chopped pecans, toasted
1 recipe Cream Cheese or Vanilla Icing


1.                  In a large mixing bowl combine 2 cups of the flour and the yeast; set aside.  In a small saucepan heat and stir milk, granulated sugar, ⅓ cup butter, and the salt just until warm (120° F to 130°F) and butter almost melts; add to flour mixture along with eggs.  Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl.  Beat on high speed for 3 minutes.  Using a wooden spoon, stir in as much of the remaining 2 to 2½ cups flour as you can.
2.                  Turn dough out onto a floured surface.  Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).  Shape dough into a ball.  Place dough in a lightly greased bowl, turning once to grease surface of the dough in size (1 to 1½ hours;
3.                  Punch dough down.  Turn onto a lightly floured surface.  Divide in half.  Cover and let rest 10 minutes.  Lightly grease two 8x8x2- or 9 x9 x2- inch baking pans or two 9x1½-inch round baking pans; set aside.  For filling, stir together brown sugar, the ¼ cup flour, cinnamon; using a pastry blender, cut in ⅓ cup butter and until mixture resembles coarse crumbs.  If desired, stir in raisins and pecans.
4.                  Roll each dough half into 12x8-inch rectangle.  Sprinkle filling over dough, leaving 1 inch unfilled along one of the long sides.  Roll up each rectangle, starting from the filling long side.  Pinch dough to seal seams.  Slice each rolled rectangle into 12 equal pieces.  Arrange in prepared pans.  Cover and let rise in a warm place until nearly double in size (about 30 minutes).
5.                  Preheat oven to 375°.  Bake for 20 to 25 minutes or until golden.  Cool about 5 minutes; remove from pans.  Spread with Cream Cheese Icing or drizzle with Vanilla Icing.  If desired, serve warm.

Cinnamon Rolls With Vanilla Icing were made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman

Recipe was taken from Better Homes and Garden New Cook Book “14th Edition”; the chapter on Breads; page 154.

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Shirley-Ann Pearman

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