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Homemade Cinnamon Rolls Recipe

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This recipe for Homemade Cinnamon Rolls is from The Cookbook of Elizabeth Ann O'Farrell Zeller, 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:  
4 1/2 - 4 3/4 c all purpose flour
1 pkg active dry yeast
1/ 1/4 c milk
1/4 granulated sugar
1/4 c margarine or butter
2 eggs

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6 T margarine or butter, softened
1/2 c packed brown sugar
2 t ground cinnamon
1 recipe Maple Nut Glaze or Powdered Sugar Glaze

Directions:
Directions:
Step 1: In a large mixer bowl combine 1 1/2 c of the all purpose flour and yeast. Heat the milk, granulated sugar, the 1/4 c margarine or butter and salt just till mixture is warm (120 to 130) and the margarine is almost melted, stirring constantly.

Step 2: Add milk mixture to flour mixture; add eggs. Beat with an electric mixer on low speed for 30 seconds; scrape sides of bowl constatnly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. (Dough will be soft)Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough (3-5 minutes total) Shape dough into a ball.

Step3: Place Dough in a lightly greased bowl; turn once. Cover; let rise in a warm place until double (about 1 to 1/2 hours). (The dough is ready for shaping when you can lightly and quickly press two fingers 1/2 inch into dough and indentation remains)

Step 4: Punch dough down. On a light floured surface divide dough in half; shape each half into a smooth ball. Cover; let rest for 10 minutes.

Step 5: On lightly floured surface roll half the dough to 12X8 inches. Spread with 3T softened margarine. Combine brown sugar and cinnamon; sprinkle half over rectangle. Roll up from a short side. Seal edges. make a second roll with remaining dough, margarine, and sugar mixture.

Step 6: Slice each dough roll into 8 pieces. Arrange slices, cut side down, in a greased 13x9x2 inch baking pan. cover; let rise till nearly double (about 30 minutes).

Step 7: Bake rolls in a 350 oven for 25 to 30 minutes or till light brown. Invert at once onto a wire rack. Cool slightly. Drizzle rolls with Maple Nut Glaze or Powdered Sugar Glaze. Serve warm. Makes 16 rolls.

Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
Good!
Better Homes & Gardens Oct. 1989
**Freezing and Reheating***
Bake and cool rolls as directed; do not glaze. Wrap in moisture and vapor proof wrap. Seal, label, and freeze for up to 3 months.
Reheat in a convential ove, wrap frozen rolls in foil. Place in a 350 oven for 20 - 25 minutes or until warm. Drizzle with your choice of glaze.

Reheat in microwave: wrap 2 of the frozen rolls in paper towels. Cook on 100% (high) for 1 - 1/2 minutes or untill warm. Drizzle with glaze.

 

 

 

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