Ingredients: |
Ingredients: 2 pkgs active dry yeast (4 1/2 tsp)
2 T warm water
1 tsp sugar
3/4 C water
1/4 C milk
1/2 C sugar
2 large eggs, slightly beaten
1 tsp vanilla
1/8 tsp ground nutmeg
1 1/4 tsp salt
1/2 C softened butter
4 to 5 cups bread flour
(heavy cream to pour over rolls)
Filling:
1/2 C softened butter
1 1/4 C light brown sugar
2-3 T cinnamon
1/8 tsp salt
Optional
1 C chopped pecans
1 C Rasins, softened
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Directions: |
Directions:Dissolve yeast into water and sugar. Let stand 5 minutes. Heat water, milk, sugar to about 110 degrees. In large mixing bowl, stir together liquids and eggs, vanilla and nutmeg. Add yeast mixture and 2 cups of flour. Beat for 2 minutes. Add salt and enough flour (2 cups) to make a soft dough. Begin adding softened butter and beat until you have a smooth dough. You may need to add a small amount of flour.
Cover and let rise until doubled. Punch down on floured surface. Roll dough out to a 12"X18" rectangle. Spread with softened butter. Sprinkle with brown sugar and cinnamon. With your hands, slightly press into the dough. Roll up "jelly roll" style. Pinch seams together. Cut into 1 1/4-inch rolls and place in a buttered pans about 1/2 inch apart. I usually do 3 across and 4 down. Cover and let rise until doubled in size. Before baking, pour over 1/4 cup whipping cream over each pan of rolls.
Bake 350 degrees for 25-30 minutes. See index for Glazes.
PECAN STICKY ROLLS
3/4 cup brown sugar, packed
1/4 cup corn syrup or honey
1/4 cup heavy cream
1/2 C butter
1 tsp vanilla
1 cup chopped pecans
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Grease a 9x13 inch pan. Combine all ingredients in a saucepan. Heat just until butter is melted. Do not simmer or boil. Spread in bottom of pan. Place rolls, cut side down on top of pecan mixture.
Bake on 350 degrees for 20-25 minutes. Cool in pan for 10-15 minutes before quickly turning upside down on a large platter or cookie sheet. Sometimes, you will need to scrape the bottom of the pan to get all the caramel out.
TO MAKE A TWIST
Roll dough to approximately 12x18. Brush lightly with butter and spread filling evenly over the dough. Fold dough in half lengthwise to enclose filling. Using a pizza cutter, cut into 1-inch-wide strips. Twist each strip and place them on a cookie sheet leaving about 1–2-inch space between them.
Bake or 18-22 minutes. Remove from oven and drizzle glaze over them while they are warm.
MAKE AHEAD CINNAMON ROLLS
TO BAKE ROLLS THE NEXT DAY. After 1st rising, make rolls and put in a pan. Cover well with Saran wrap and refrigerate overnight. In the morning, set rolls out for at least 1 hour before baking.
TO FREEZE THE ROLLS
1. After 1st rising, make cinnamon rolls. Put into butter pans and wrap well. Freeze. Take out the night before and put in refrigerator. Next morning, set out on counter and let rise until they are doubled in size and bake as above.
2. Bake according to above instructions. Don't ice until you are ready to eat. Cool and wrap either individually or leave in pan. Wrap well before putting in freezer in a zip lock bag. Wrap in foil and warm in oven (325 degrees - 20 minutes) |
This recipe for Mom's Cinnamon Rolls is from