Bake in moderate oven (350 F) about 25 minutes, or until done (golden brown). ![]() Cover let rise in a warm place, free from draft, until doubled in bulk, about 1 hour. Place, cut side up, in a greased 9 inch round cake pans or greased 8-inch square pans. Cut each roll into 12 pieces, about 1 ½ inches wide. Sprinkle half of the sugar mix over each piece of dough. Combine 1 ½ cups sugar, 2/3 cup seedless raisins and 2 tsp ground cinnamon. Melt 1/4 cup of margarine and brush the rectangles with melted margarine. Divide in half and shape into an 18 x 9 inch rectangle (approximately). Punch dough down turn out onto lightly floured board. Place in greased bowl (about 1 tablespoon of oil), turning the dough to make sure the oil covers the whole thing. Turn out onto lightly floured board knead until smooth and elastic, about 8 to 10 minutes. Stir in an additional 3 cups (about) of flour to make a soft dough. Add milk and margarine mixture to dissolved yeast mixture. Heat over low heat until liquid is warm and margarine melts.Take off heat. In the meantime, combine milk and 1/4 cup of margarine in a saucepan. Stir in 2 tsp sugar and active dry yeast. Measure 1 cup of warm water into a large bowl.Recipe found in the following book : Fleischmann’s Creative world of baking ( mid 1970’s)Ĭourse: Dessert Yield: 18 servings Prep Time: 140 mins Cook Time: 25 minsġ package (8 ounce) of room temperature cream cheese (This is what they look like after the rise) Place the rolls in 2 x 9 inch rounded pans and let them rise for 30 minutes. Sprinkle each rectangle with half the sugar mixtureĬut each log into 12 pieces, about 1 1/2 inch a piece. Roll each piece into a 18 x 9 in rectangle. I know you can’t see all that well but the dough has about doubled in size. Let rest in a warm place for about an hour to an hour and half or so. Grease a bowl, put the dough in it and cover with a towel. So be prepared to spend a couple of hours waiting for these little babies to rise but man, is the wait ever worth it!!!įirst step, let the yeast rise for 10 minutes It was indeed the fact for this book because I swear to god, this is the best Cinnamon Roll recipe you will ever eat!!! I mean i’m a fan of Cinnabon’s Rolls but this recipe beats the pants off of Cinnabon’s rolls!!! Plus it’s homemade!!! HELLO!!!!! She showed it to me and it does look like it’s 30 years old!! When someone keeps a recipe book for that long, you know the recipes in it are pure gold. Karl’s mom found this recipe about 30 years ago in a bread/pastry recipe book. OK….I can officially die now….Seriously….I don’t understand how I have lived without eating these amazing Cinnamon Rolls everyday!!!!
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