Directions: |
Directions:In a large mixer bowl combine 1 1/2 cups of the all-purpose flour and yeast. Heat the milk, granulated sugar, the 1/4 cup margarine or butter and salt just until the mixture is warm (120º to 130º) and the margarine is almost melted, stirring constantly.
Add milk mixture to flour mixture; add eggs. Beat with an electric mixer on low speed for 30 seconds; scrape sides of bowl constantly. 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 to 5 minutes total). Shape dough into a ball.
Place dough in a lightly greased bowl; turn once. Cover; let rise in a warm place until double (about 1 to 1 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.)
Punch dough down. On a lightly floured surface divide dough in half; shape each half into a smooth ball. Cover, let rest for 10 minutes.
On lightly floured surface roll half the dough to 12x8-inches. Spread with 3 Tbsp 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.
Slice each dough roll into 8 pieces. Arrange slices, cut-side down, in a greased 13x9x2-inch baking pan. Cover; let rise until nearly double (about 30 minutes).
Bake rolls in a 350º F oven for 25 to 30 minutes or until light brown. Invert at once onto a wire rack. Cool slightly. Drizzle rolls with Maple Nut Glaze or Powdered Sugar Glaze. Serve warm.
MAPLE NUT GLAZE: In small bowl combine 1 cup sifted powdered sugar, 2 Tbsp maple syrup or 1/2 tsp maple extract, and enough water or milk (2 to 3 tsp) for drizzling consistency. Stir in 1/4 cup coarsely chopped pecans.
POWDERED SUGAR GLAZE: Combine 1 cup sifted powdered sugar, 1 tsp vanilla, and enough milk (about 3 to 4 tsp) for drizzling consistency. |
Personal
Notes: |
Personal
Notes: Makes 16 rolls.
Some things in life are just best when they're homemade. And, cinnamon rolls, warm from your oven, top the list. As the aroma drifts from the kitchen, your family will clamor for a fresh-baked sample.
Seconds will be just as popular. Simply wrap and freeze half the batch, then thaw and glaze to enjoy.
FREEZING AND REHEATING:
Bake and cool rolls as directed; do not glaze. Wrap in moisture- and vaporproof wrap. Seal, label and freeze for up to 3 months.
To reheat in a conventional oven, wrap frozen rolls in foil. Place in a 350 degree oven for 20 to 25 minutes or until warm. Drizzle with your choice of glaze.
To reheat in a microwave oven, wrap 2 of the frozen rolls in microwave-safe paper towels. Micro-cook on 100% power (high) for 1 to 1 1/2 minutes or until warm. Drizzle with glaze.
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This recipe for Jumbo Cinnamon Rolls is from