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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Cinnamon Rolls Recipe

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This recipe for Cinnamon Rolls is from Bethel Mennonite Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Combine these 3 ingredients and set aside for later.
5 tsp. yeast
1 T. sugar
½ c. warm water
Heat 1 c. scalded milk and then add these ingredients:
½ c. butter
2/3 c. sugar
2 tsp. salt
Let this mixture cool .
After it is cool:
Add 2 eggs, well beaten; Add the yeast mixture; Mix well with whisk.
Directions:
Directions:
Add 2 ½ cups flour and mix well with whisk. Add another 2 ½ cups flour. Mix with heavy spoon and then knead on floured surface until soft and pliable. You may add ¼ to ½ cup of flour during the kneading. (total flour will be about 5 to 5 ½ cups). Let rise until double in size. Punch down and roll out for cinnamon rolls. Brush with melted butter. Sprinkle with a mixture of 1 ½ c. sugar, ½ c. brown sugar and 4 tsp. cinnamon. Roll, cut, set on pans and let rise about 20 – 30 minutes. Bake at 375 for 12 - 15 minutes. Let cool for about 4 minutes and frost, while slightly warm, with the following frosting:
¼ cup butter, melted, Pinch of salt, 1 tsp. vanilla, 3 cups powdered sugar, About 3 T. milk. I always double this recipe and put most in the freezer. I pull out what we need for breakfast and keep the rest in the freezer to stay fresh! I have heard that a high altitude really changes a yeast recipe – you may need to make adjustments but I don’t really know what changes are needed!

 

 

 

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