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Cinnamon Rolls/ Cinnabon Recipe

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Cinnamon Rolls/ Cinnabon image


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

Carol Sexton


1 quart Whole Milk
1 cup Butter
1 cup Sugar
2 packages Active Dry Yeast, 0.25 Ounce Packets
8 cups All-purpose Flour + 1 cup
1 teaspoon (heaping) Baking Powder
1teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Melted Butter
2 cups Brown Sugar
1 bag Powdered Sugar
2 teaspoons Vanilla
1/2 cup Milk
1/4 cup Melted Butter
1/8 teaspoon salt

Mix 1 quart Whole Milk, 1 cup butter, and 1 cup sugar in a pan. Bring almost to a boil, just "scald" the milk. If you boil you went too far, it will curdle the milk. Remove from the heat and let it cool until warm. Add 2 packages Active Dry Yeast and mix.

Now transfer to a bowl all the liquid, then add 8 cups if flour, 1 heaping teaspoon Baking Powder, 1 scant teaspoon Baking Soda, and 1 heaping Tablespoon Salt. Cover with tea towel and let rise for about an hour. After it has risen, turn out to a floured surface and add 1 more cup flour while kneading it all in.

Take about 1/ of the dough and roll it out into a rectangle. I would say 18 inches by 9 inches or so. Cover with a thin layer of melted butter, sprinkle liberally with cinnamon and then sprinkle with brown sugar. Starting with the long side away from you, roll the dough up towards you. Fold the dough up and close the roll be pinching it together.

Now take the sharpest knife you have and cut the roll into 2 to 2-1/2 inch sections. Now place them in a greased pan almost touching each other. Let these rise about 20 minutes and put them into the oven at 400 for about 15 minutes. remove and cover with frosting.




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