Bread Recipes

Cinnamon Rolls, Stephanie's

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Hand Made
Rolls Sweet Breads & Cakes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
DOUGH:
1/2 cup warm water (105- to 110F)
2 pkgs active dry yeast (2 scant TBS)
2 tbsp granulated sugar
1 pkg instant vanilla pudding (the key) -- (3-1/2-oz.)
1/2 cup butter -- melted
2 eggs -- beaten
1 tsp salt
8 cups all-purpose flour
1 cup butter -- melted
cream cheese frosting -or-
sticky bun topping -- (recipes below)
TOPPING:
2 cups brown sugar -- firmly packed
4 tbsp cinnamon (or to taste)
raisins (optional--my addition)
CREAM CHEESE FROSTING:
1 pkg cream cheese -- (8 oz) softened
1/2 cup butter -- softened
1 tsp vanilla
3 cups powdered sugar
1 tbsp milk -- just enough to
fluff (approx)

(Makes 20 very large rolls)

DOUGH:

In small bowl, combine water, yeast and sugar. Stir until dissolved. Set aside.

In large bowl, make pudding mix according to package directions. Add
butter, eggs and salt; mix well. Add the yeast mixture; blend. Gradually
add flour and knead until smooth, adding "sprinkles" of flour toward the
end, until the dough is soft and silky feeling, but no longer sticky (soft
as a baby's behind).

Place in very large greased bowl. Cover and let rise until double in bulk
(about 1 hour).

Punch down and let rise again (about 45 minutes).

On a lightly floured surface, roll out to a 34" x 21" rectangle. Spread 1
cup of melted butter over surface.

TOPPING:

In small bowl, mix brown sugar and cinnamon together. Sprinkle all over top
of surface, sprinkle raisins over the top. Roll up tightly

With a knife, put a notch every 2 inches. With string or thread, place
under roll by notch and criss-cross over to cut roll (makes a nice clean cut).

Place on greased baking pan, 2-inches apart. Lightly press rolls down with
your hands (just a LITTLE, it helps to hold them together better). Use 8-
or 9-inch square (or round) pans-- DO NOT put more than 4 rolls in each
pan; if you do, the ones in the middle won't get good and done. The first
time I made them, I used a 13x9 inch pan, putting about 6 in each-- the
ones in the middle didn't get done, turned out doughy.

Cover and let rise until double again.

Bake at 350F for 15 to 20 minutes. Take them out when they JUST start to
turn golden. DON'T OVER BAKE! Frost warm rolls with Cream Cheese Frosting.

CREAM CHEESE FROSTING:

Combine all ingredients and mix until smooth. Spread on very warm rolls. Rolls are best when served warm.

From Marie Lim


- - - - - - - - - - - - - - - - - - -

NOTES : Here's a recipe that I've used for years that I got on a food newsgroup. It
makes really huge cinnamon rolls with a really nice filling.

Hi Mark, having never tasted "Cinnbon's" rolls, I'm not sure if these are
the same. The woman who posted the recipe (on Prodigy), says they taste
exactly the same. I have made them and they're DEEEELICIOUS! Hope you have
lots of room to roll out the dough. The rolls are HUGE.

 

 

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