"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cinnamon Rolls Recipe

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This recipe for Cinnamon Rolls, by , is from The Neenan Guide to Food, Family and Fun, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Martha Franke
Added: Tuesday, January 15, 2008


4 1/2 cups flour
1/2 cup sugar
1 tsp. salt
Two 1/4-ounce packages yeast
1 tsp. cardamom
3/4 cup milk
1/2 cup water
1/2 cup margarine
2 eggs

1/2 cup margarine
1 1/2 TBS cinnamon
3/4 cup sugar
1/2 tsp. salt
3/4 cup Red Hots (crushed into small pieces)
3/4 cup raisins(optional)

1 pound confectioners' sugar
1 TBS cornstarch
4 TBS margarine
1 TBS milk
1 1/2 tsp. vanilla extract
warm water

Stir in large bowl: 1 3/4 cups flour, sugar, salt, yeast, and cardamom. Heat milk, water and 1/2 cup margarine to 125-130 degrees. Pour liquid into flour mixture. Add eggs and beat with mixer 1/2 minute. Continue mixing 3 minutes at high speed. Stir in remaining flour. Dough will be sticky and soft. Knead until smooth and elastic. Let rest 20 minutes.
Prepare cinnamon mixture by softening or melting margarine. Add cinnamon, sugar, Red Hots. Mix into soft paste.
Roll out dough to about 1/2-inch thickness and int a rectangular shape.(about 15 by 24 inches) Spread the cinnamon mixture over the dough and sprinkle with raisins. Roll up in long direction, pinch ends together and seal edge. Butter the outside of the roll so rolls will separate easier after baking. Cut into 12 huge rolls and place in a buttered 9 by 13-inch baking dish OR cut into 24 smaller rolls and place in 3 buttered round cake pans. Cover and let rise until doubled in size. Bake 60 minutes at 300 degrees.
Prepare icing by mixing confectioners' suger, cornstarch, 4 TBS margarine, milk, and vanilla into a paste. Add enough warm water to form a thick liquid glaze icing. Drizzle on cooled rolls




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