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Country Cinnamon Rolls Recipe

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This recipe for Country Cinnamon Rolls, by , is from Falcon Park Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Connie Dixon
Added: Friday, July 14, 2006


2 pkgs. active dry yeast
2 3/4 c. warm water
1/2 c. powdered milk
2 T. sugar
1 tsp. salt
1/3 c. vegetable oil
7 to 7 1/2 c. flour

Apple Filling-----------------------
1/2 c. butter melted
3/4 c. sugar & 2 T. cinnamon mixed
3 - 4 apples peeled & chopped (granny smith or golden delicious)
3/4 c. chopped pecans or walnuts (optional)
1/2 c. raisins (optional)

Almond Filling-----------------------
1/4 c. butter softened
3/4 c. sugar
1/3 c. raisins
1/2 tsp. cinnamon
2 tsp. almond extract

Coconut Filling-----------------------
2/3 c. sugar
1/2 c. flaked coconut
1/2 c. chopped pecans
1/3 c. butter, softened
2 T. evaporated milk
1 tsp. vanilla
1/2 tsp. cinnamon

1 3/4 c. powdered sugar
1 T. butter, softened
1 T. vegetable shortening
2 - 3 T. milk
1 tsp. vanilla extract

In large bowl sprinkle yeast in water; stir to dissolve. Add milk, sugar, salt, oil and 3c. flour. Beat until smooth (about 3 minutes). Gradually add the rest of the flour until it pulls away from the sides of bowl. Knead about 10-15 minutes on low speed or by hand; let dough sit for 15 minutes. Place dough on lightly floured surface and punch down. Place in greased bowl, let rise covered until double in bulk. Roll dough into large rectangle 1/4" thick & spread melted butter generously over entire surface. Sprinkle sugar and cinnamon mixture over butter. Distribute apples, nuts and/or raisins evenly. Roll up lengthwise and cut rolls with knife or string about 3/4" thick or thicker if desired. Place on 2 greased jellyroll pans, cover and let raise (about 1 hour or overnight in the refrigerator). Bake in preheated 400 oven until light brown (about 10-15 minutes). Mix frosting ingredients and frost rolls while they are warm.




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