RECIPE of the Day - 2/25/2007

One of the most asked for items at our bakery were the cinnamon rolls. We had a gentlemen that came from the closest small town to get them from our bakery. The rolls were huge and were brushed with melted butter when taken out of the oven, before the icing was put on. They truly were wonderful, delicious and ooey, gooey sweet.

CINNAMON ROLLS

For Basic Sweet Dough:
4 - 4 1/3 cups all-purpose flour
1 package active dry yeast
1 cup milk
1/3 cup sugar
1/3 cup butter
1/2 teaspoon salt
2 eggs

For Rolls:
6 tablespoons butter, melted
1 1/2 cup brown sugar
2 teaspoons ground cinamon
3/4 cup raisins
1/2 cup pecans, chopped (optional)

For Icing:
2 cups sifted powdered sugar
3/4 teaspoon vanilla
2 - 3 tablespoons cream

FOR BASIC SWEET DOUGH:

In a large mixing bowl combine 1 1/2 cups of the flour and the yeast; set aside. In a saucepan heat and stir milk, sugar, butter or margarine, and salt till mixture is warm (120° to 130°) and butter is almost melted. Add to flour mixture along with eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

FOR ROLLS:

Prepare basic sweet dough and let rise once. Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Roll each half into a 12x8-inch rectangle. Brush with melted butter. In a small mixing bowl stir together brown sugar and cinnamon; sprinkle onto dough. Sprinkle with raisins, and if desired, pecans. Roll up each rectangle, jelly-roll style, starting from one of the long sides. Pinch seams to seal. Cut each roll into 10 to 12 slices. Place slices, cut-side down, in single layers in two greased 9x12-inch round cake pans. Cover and let rise in a warm place till nearly double (about 30 minutes). (Or, cover with oiled waxed paper, then with plastic wrap, and refrigerate for 2 to 24 hours.)

If dough is chilled, let stand, covered, for 20 minutes at room temperature. Puncture any surface bubbles with a greased wooden toothpick. Bake in a preheated 375 degrees F oven for 20 to 25 minutes, or till golden brown. Cool slightly. Transfer to a large platter.

FOR ICING:

In a small mixing bowl stir together powdered sugar and vanilla. Stir in enough cream to make a smooth icing of spreading consistency. Spread over rolls. Serve warm or cool.

Makes 20 to 24 rolls

Facts per Serving
Calories: 200 Fat: 5g Carbohydrates: 36g Cholesterol: 29mg Sodium: 60mg Protein: 3g Fiber: 1g % Cal. from Fat: 22% % Cal. from Carbs: 72%