Cinnamon Rolls
This recipe was submitted to a country singer cookbook. These cinnamon rolls are light, fluffy, and even better with extra icing! A tip for slicing easily is to use thread: wrap it around the dough and pull both sides.
This recipe was submitted to a country singer cookbook. These cinnamon rolls are light, fluffy, and even better with extra icing! A tip for slicing easily is to use thread: wrap it around the dough and pull both sides.
- 1 �teaspoon salt
- 1 �cup milk
- 1 �(1/4�ounce)�package active dry yeast
- 1/2 �cup warm water� (105 to 115 degrees)
- 3 �tablespoons sugar
- 1/4 �cup cooking oil
- 4 -4 1/2�cups all-purpose flour
- 1/4 �cup margarine�or butter melted
- 3/4 -1�cup packed�brown sugar
- 1 -2�teaspoon ground cinnamon
- 1/4 �cup raisins� (optional)
- 1/4 �cup chopped�pecans� (optional)
- 1 �cup sifted�powdered sugar
- 1/4 �teaspoon vanilla
- 1 -2�tablespoon water
- Carbohydrate 14.1405250006376 g
- Cholesterol 4.88 mg
- Fat 1.26684000000302 g
- Fiber 0.508750006556511 g
- Protein 2.43701500000302 g
- Saturated Fat 0.775060000000504 g
- Serving Size 1 1 Dozen (84g)
- Sodium 2352.28600000045 mg
- Sugar 13.6317749940811 g
- Trans Fat 0.0931090000018145 g
- Calories 81 calories
Step-by-step
- Soften yeast in warm water in a small bowl. Heat milk, sugar, salt and oil till warm (115-120 degrees). Turn into large mixing bowl. Add the yeast mixture. Stir in as much flour as you can.
- Turn dough out onto lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes total).
- Shape into a ball in a greased bowl; turn once. Cover; let rise in warm place till double (about 1 hour). Punch dough down. Turn onto a floured surface. Cover; let rest for 10 minutes.
- Roll dough on a lightly floured surface to an 18 by 12-inch rectangle. Spread melted margarine or butter over dough. Combine brown sugar and cinnamon; add raisins and nuts, if desired. Sprinkle sugar mixture over dough. Roll up from one of the long sides. Seal.
- Slice into 12 pieces. Place, cut side down, in a greased 13 by 9 by 2-inch baking pan. Cover, let rise in a warm place till nearly double (30 mins.). Bake in a 350 degree oven for 25 to 30 minutes. Cool slightly. Remove from pans.
- For icing, combine the powdered sugar, vanilla and enough water to make icing of drizzling consistency. Drizzle over warm rolls.
Why does the dough refuse to hold its shape when sliced with a knife? A dull blade crushes the delicate spiral layers and squeezes out the brown sugar filling before the baking process even begins. Clean division relies entirely on tension rather than downward pressure, which is why wrapping a strand of unflavored sewing thread around the cylinder and pulling both ends firmly outward shears the soft dough cleanly without distortion. Active dry yeast demands precise thermal control, thriving when mixed into warm water measured between 105 and 115 degrees Fahrenheit to awaken the dormant organisms without denaturing the cellular structure. As the milk, sugar, salt, and oil mixture combines with the yeast and flour, gluten networks form during the three to five minutes of kneading, providing the elastic framework necessary to trap carbon dioxide gas during the one-hour rising phase. Granulated sugar draws moisture from the surrounding environment while brown sugar introduces molasses for deep caramelization notes that bond chemically with ground cinnamon during the 350-degree oven exposure.
