"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cinnamon Rolls Recipe

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This recipe for Cinnamon Rolls, by , is from Mrs. Schuller's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Schuller
Added: Monday, April 27, 2009


2 1/2 cups 2% lowfat milk
1 tsp. salt
3 tbsp. sugar
2 packages active dry yeast (or 4 1/2 tsp. bulk yeast)
2 tbsp. butter
7 12 cups flour
2 eggs

1/2 cup butter, softened
c. brown sugar
1 1/2 tsp. cinnamon

1 cup butter
4 T corn syrup
2 cup brown sugar
2 cup pecans (optional)
1/2 cup whipping cream

In saucepan, heat milk just until warm (110 to 115 degrees). Remove from heat. Transfer mixture to a large mixing bowl. Stir in sugar, butter, and salt until butter is nearly melted. Stir in yeast; let stand 5 minutes or until bubbly. Beat in eggs. Add flour, 1 cup at a time, stirring in as much of the flour as you can with a wooden spoon.
Turn dough out onto a lightly floured surface; knead in enough remaining flour to make a soft dough that is smooth and elastic (about 8 minutes). Place dough in a large reased bowl, turning once to grease surface. Cover and let rise in a warm place until doubled (about 30 minutes). Punch dough down; divide dough in half. Cover and let rest 10 minutes.

Meanwhile, for topping, in a medium saucepan, combine 1 cup butter, 2 cups brown sugar, corn syrup, and pecans. Heat to boiling; reduce heat to medium low and cook for 5 minutes. Divide topping between desired pans; set aside.
On a lightly floured surface, roll each half of dough to a 15x8 inch rectangle. Spread with the 1/2 cup butter; sprinkle with mixture of 3/4 cup brown sugar and cinnamon. Roll up from short side into a spiral and slice into 1" pieces. Place rolls 1" apart, cut side down, in pans. (May roll from the long side for smaller rolls).

Brush with some of the whipping cream. Cover and let rise until doubled (about 20 minutes). Bake in 350 degree oven for 25-30 minutes or until rolls sound hollow when lightly tapped. Brush rolls with remaining cream. Let cook in pans for 5 minutes; invert onto serving plates to remove from pans. Serve warm.

Personal Notes:
Personal Notes:
One of the best cinnamon rolls! Add just enough flour to not be sticky. The key to fluffy cinnamon rolls is not adding too much flour.




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