January's Recipe - Cinnamon Rolls

  • Presented by Precious Williams, Jessie Duron and Mikayla Luther, students at MacArthur High School.

    Download and print the directions here.

    Ingredients

    2 pkg dry yeast

    ½ c. warm water (105-110)

    ½ c. scalded milk

    2 eggs

    1 tsp salt

    1/2 c sugar

    ½ c. butter

    4 ½ - 5 c flour  

    Directions

    Dissolve yeast in warm water.   Stir in scalded milk cooled to at least 110 degrees.  Add sugar, salt, eggs, melted butter and 2 ½ c flour. Mix thoroughly, batter should be smooth.  Using a dough hook to knead your dough, continue adding flour.  When you get around 4 cups of flour, watch to see the dough pulling away from the sides.  This is a sign you have enough flour and the gluten is developed.  Let rise, approximately 1 ½ hours.  Punch down and roll out into a rectangle, spread surface with 1/4 cup of melted butter.  Sprinkle 2 tablespoons of cinnamon on prepared dough and follow with 1 cup of brown sugar.  Roll dough into a log.  Adjust log so dough is evenly distributed.  With thread cut dough into 16 pieces.  Place individual rolls in buttered pan.   Let rise again – about 30 minutes or until doubled in size.

    Bake at 350 for 18-22 minutes. Once cooled stripe your rolls with glaze or favorite cream cheese frosting.

    Glaze

    Stir together 2 cups confectioner sugar and 2 tablespoons water until smooth and creamy.

    Caramel version

    In pan mix ½ cup of melted butter, 1 cup of brown sugar (packed) and 3 tablespoons of heavy cream.  Place individual rolls in buttered pan.   Let rise again – about 30 minutes or until doubled in size.  Bake at 350 for 18-22 minutes.

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