January's Recipe - Cinnamon Rolls
Presented by Precious Williams, Jessie Duron and Mikayla Luther, students at MacArthur High School.
2 pkg dry yeast
½ c. warm water (105-110)
½ c. scalded milk
1 tsp salt
1/2 c sugar
½ c. butter
4 ½ - 5 c flour
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.
Stir together 2 cups confectioner sugar and 2 tablespoons water until smooth and creamy.
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.