Aunt Effa's Cinnamon Rolls Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: Dough
1 1/3 cups milk,
2 1/2 Tbs butter
2 eggs, duck eggs if available
2 2/3 Tbs sugar
2/3 tsp. Salt
4 c. Bread flour
2 1/2 tsp yeast
Filling
2 sticks of butter, softened
2 cups of sugar*
2 TBS of cinnamon*
Raisins, walnuts, optional
|
|
Directions: |
Directions:Heat milk for 1 minute in the microwave. Pour milk in bowl, stir in sugar and yeast. Let sit for 5 minutes or more, until yeast is bubbly.
Add in the butter, 1 cup of flour, the salt, and 1 egg. Mix well with dough hook attachment in mixer. Add in 2nd cup of flour and 2nd egg. Mix well. Finish adding in flour a little at a time until it is well mixed. If necessary, add in more flour until the dough forms a ball and is soft and smooth.
Cover the dough with plastic wrap and a towel and let rise in a warm place until doubled.
Punch down the dough, divide into 2 balls, let rest for 5-10 minutes.
Get the filling ingredients together.
Take one of the balls of dough, and punch it down again. Place it on a lightly floured, smooth surface. Roll out the dough into a rectangle roughly 8” x 12”.
Spread the butter over the dough. Sprinkle liberally with sugar and cinnamon. If you are going to add nuts or raisins, now is the time to spread them over the dough.
Starting at a wide edge, roll the dough into a roll. Starting in the middle, slice the roll into half. Then slice each half into half again, then slice each quarter into thirds. You should have 12 pieces.
Using a cinnamon roll pan, place 6 cinnamon rolls in each pan, flat side down. Cover with a towel and let rise until double.
Bake in 350º degree oven until slightly brown on top.
Remove from oven, flip each pan on to a plate. Then flip again, so the side that was on top in the pan is on top on the plate.
Make your glaze and frost. |
|
Number Of
Servings: |
Number Of
Servings:24 |
Personal
Notes: |
Personal
Notes: My Aunt Effa used to make these for me, at least, this is the best I can remember them. She used to double the yeast, because she liked the flavor, but I've not had good luck with that.
If adding raisins, get really good raisins, it's totally worth it. This year i got big plump raisins from the Sprouts bulk bins, and it made all the difference in the world. No more shrivelled SunMaid raisins for me!
|
|
This recipe for Aunt Effa's Cinnamon Rolls is from