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Cinnamon Rolls Recipe

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

Added: Wednesday, June 25, 2008


1 pkg active dry yeast
1/4 c water - warm
3/4 c lukewarm milk
1 tsp salt
1 egg
1/4 c softened margarine or butter
3 1/2 to 3 3/4 c --all purpose flour (unbleached)

Powdered sugar

Dissolve yeast in warm water. Stir in milk, sugar, sat, egg, softened margarine, and 2 cups of flour. Beat until smooth. Mis in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured board; knead until smooth and elastic - by hand - about 5 minutes
Place in a greased bowl; turning greased side up.
Cover and place in warm place. Let double in size --about 2 hours.
Punch down dough; divide the dough in half. Use half at a time to roll out. Roll out with a lightly floured rolling pin until about 1/4 inch thick. Smear with softened margarine or butter, sprinkle with mixture of sugar and cinnamon. Roll into a log; slide off 1-inch rounds an and place in a greased baking pan with space in between (about 1 inch between the pinwheels of dough). Cover and let rise again--about an hour. Bake at 350 for about 15-20 minutes.

When cool, mix powdered sugar, a little bit of vanilla, and a little bit of milk. Stir until the consistency is what you like and then ice the cooled rolls.

Personal Notes:
Personal Notes:
Susan serves cinnamon rolls and egg casserole on Christmas morning. That tradition is shared by Nikki as well on Christmas morning--what a tradition for the Anderson's. Susan usually makes the rolls placed together on a cookie sheet in the shape of a Christmas tree and adds maraschino cherries as ornaments. It is a long-term tradition in their families. Susan also bakes square pans of cinnamon rolls to give to neighbors.




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