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Cinnamon rolls

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Ingredients/Components

sugar - 1/2 c
eggs - 2 item
vanilla - 1 item
milk - 1 Tbsp
salt - 1 tsp
confectioners sugar
warm water - 1/4 c
margarine, melted - 1/4 c
yeast - 1 pkg
soft margarine - 1 tsp
milk, scalded - 1 c
margarine 1/2 stick - 1/4 c
white flour approximate - 5 c
sugar to 2 tsp

How to make cinnamon rolls:

Filling: cinnamon sugar (1 c. sugar to 2 tsp. cinnamon)1/4 c. margarine, melted Glaze:3/4 c. confectioners sugar1 tsp. soft margarine1 Tbsp. milk vanilla Dough: To scalded milk, add margarine, sugar and salt. In a separate cup, dissolve yeast in 1/4 cup warm water to which 1/2 teaspoon sugar has been added. Add to milk mixture. Beat eggs and fold into milk mixture. Gradually add flour until dough is no longer sticky. Turn out onto floured surface and knead for five minutes. Place in covered bowl and let rise in a warm place until doubled in size.

Filling: After first rise, roll out dough 1/4 inch thick. Brush with melted margarine and sprinkle generously with cinnamon sugar. Fold the sheet of dough into thirds, then roll into a long cylinder.

Cinnamon Rolls: Slice sections 3/4 inch thick from the cylinder; place in greased cake pan 1 inch apart. (Makes about 3 dozen rolls.)

Cinnamon Ring: Form cylinder into a ring, telescoping the ends together, and place on greased cookie sheet. With a sharp knife, slash diagonal cuts around the ring, 1 to 2 inches apart, cutting halfway through the ring.

Allow shaped rolls to rise until doubled (or for 1 to 1 1/2 hours at Denver's altitude). This roll dough will continue to rise while baking. Bake at 375° until golden brown; rolls, 18 to 20 minutes; ring, 25 to 28 minutes. Glaze while still warm with mixture of confectioners sugar, soft margarine, milk and a few drops of vanilla to taste.

Recipe categories: Breads, Yeast breads, Brunch.

Rating:

3.7

Average rating: 3.7, total votes: 6

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Related ingredients:

sugar, cinnamon, milk, salt, salad oil, salsa