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Cinnamon Rolls Recipe

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This recipe for Cinnamon Rolls is from The Patsy Eckart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cup milk
3/4 stick butter
1/4-1/2 cup sugar
2 tsp salt
2 packets dry yeast (fast rising)
1 beaten egg *Can be made without eggs'
4-5 cup flour
cinnamon

Frosting:
1 stick margarine/butter
1 cup brown sugar
1/4 cup milk
2 cups powdered sugar (more if needed)
1/2 cup chopped walnuts or pecans (optional)
Directions:
Directions:
Scald milk. Remove from stove. Add sugar, butter and salt.
In a separate bowl, dissolve yeast in warm (not hot) water. Add a tsp of sugar to yeast and water - mix to make it rise faster.
Add 2 cups of flour to milk mix. Add yeast/water mix to milk mix when it has cooled to room/warm temperature. Do not mix together when milk is still hot or it will stop yeast from rising.
Add 1 beaten egg.
Beat until smooth. Add 3-4 cup flour to make a stiff dough. Beat.

Place wax paper on table with flour. Add dough. Knead 5-8 minutes until shiny and smooth.

Place dough in large, greased (with shortening) bowl. Cover with towel and tight-fitting lid. Let rise in warm place until doubled.

Roll out dough on floured wax paper until 1/4-1/2" thick. Spread with soft butter. Spread a mixture of cinnamon and sugar over dough. Roll up. Cut into 3/4-1" thick slices. Put into greased pan, leaving about 1/2" in between each roll. Cover and let rise again until doubled.
Bake at 350º-375º for 15-20 minutes until golden brown.

Frosting;

In a small sauce pan, melt margarine/butter and brown sugar, add milk, stirring constantly bring to a boil. Add powdered sugar until slightly thick and spreadable (add nuts if desired). Use frosting mixture hot as it is easier to handle.
Number Of Servings:
Number Of Servings:
24-30

 

 

 

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