Cinnamon
Rolls With Vanilla Icing
Ingredients
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
Method
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.
Shopping
Online
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Count 3-3/4-Inch Clustered Hamburger Bun Pan Kitchen Supply 6 x 2.5 x 2 Inch Paper
Loaf Pan, Set of 25
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