Lisa's Cinnamon Rolls
Total time: 3 hours Active time: 2 1/2 hours
Yield: 24 rolls
Roll Ingredients:
2 TB yeast (2 packets)
2 cups warm water (110-115 degrees F)
1/3 cup sugar
1/3 cup butter
2 and 1/2 tsp salt
2/3 cup powdered milk
5 to 6 cups flour
1 egg
Filling Ingredients:
¼ cup melted butter
½ cup granulated sugar
1 and ½ TB cinnamon
½ cup nuts (optional)
¾ cup raisins (optional)
Glaze Ingredients:
2 cups powdered sugar
¼ cup hot water
1 TB butter
You can make this recipe by hand or with an electric mixer. In a large bowl or an electric mixer, combine yeast and water (and a little sugar). Let stand 5 minutes. Add sugar, butter, salt, dry milk, 2 cups flour, and egg. Beat together until very smooth. Add 2 more cups flour, one at a time, and beat until smooth.
Add about one more cup flour, 1/2 cup at a time, until it is well mixed in. Turn dough onto a lightly floured board and knead until it is smooth and satiny. Gather dough into a ball. Scrape bowl clean and grease it. Return dough to bowl and let it rise away from drafts in a warm place until about triple in size. Use last of the flour as needed on the board for rolling and shaping the dough. (Don't use it all unless you need it.)
Roll into an 18X12 inch rectangle. Brush dough with melted butter and sprinkle the filling mixture over the dough leaving a 1/2-inch border along the top edge. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Pinch the seam to seal and roll the cylinder so the seam is facing down. Very gently squeeze the cylinder to create even thickness. Use a serrated knife or a long piece of thread or floss to slice the cylinder into 1 1/2-inch rolls.
Spray cooking spray in a 9X13 casserole dish. Arrange rolls cut side down in dish. Let rolls rest for ten minutes. Bake at 400 degrees for 15 to 20 minutes or until golden brown. Frost with sugar glaze while warm.
Source: Lisa / Lion House
Roll Ingredients:
2 TB yeast (2 packets)
2 cups warm water (110-115 degrees F)
1/3 cup sugar
1/3 cup butter
2 and 1/2 tsp salt
2/3 cup powdered milk
5 to 6 cups flour
1 egg
Filling Ingredients:
¼ cup melted butter
½ cup granulated sugar
1 and ½ TB cinnamon
½ cup nuts (optional)
¾ cup raisins (optional)
Glaze Ingredients:
2 cups powdered sugar
¼ cup hot water
1 TB butter
You can make this recipe by hand or with an electric mixer. In a large bowl or an electric mixer, combine yeast and water (and a little sugar). Let stand 5 minutes. Add sugar, butter, salt, dry milk, 2 cups flour, and egg. Beat together until very smooth. Add 2 more cups flour, one at a time, and beat until smooth.
Add about one more cup flour, 1/2 cup at a time, until it is well mixed in. Turn dough onto a lightly floured board and knead until it is smooth and satiny. Gather dough into a ball. Scrape bowl clean and grease it. Return dough to bowl and let it rise away from drafts in a warm place until about triple in size. Use last of the flour as needed on the board for rolling and shaping the dough. (Don't use it all unless you need it.)
Source: Lisa / Lion House
