Thursday, December 16, 2010

Melt in your mouth cinnamon rolls.  These do not last long.

Cinnamon Rolls
½ warm water
3 tablespoons yeast 
1 tablespoon sugar
1 cup powdered milk  
1 cup instant potato granules
1 egg slightly beaten  
2 ¾ cup warm water
1 tablespoon salt  
½ cup oil
½ cup honey
6-8 cups flour
1 cup pecans, chopped (optional)
1 cup raisins (optional)

2 squares butter, softened
1-2 cups brown sugar

In a bread mixing bowl sprinkle the yeast over 1/2 cup warm water. If your water is cold your yeast won't raise and if it is too hot it will kill your yeast. Sprinkle the sugar over the yeast. The yeast should start to bubble. To your mixing bowl add the egg, salt, oil, honey, powdered milk, potato granules, and 2 ¾ cup water. Mix.  Add flour one cup at a time until the dough pulls away from the sides of your bowl.  Do not add too much flour or your dough will be tough. Your dough should be soft but not sticky. Add nuts and raisins. Let knead in bread mixer for 10 minutes.  Remove dough from bread mixer. Shape dough into a ball and put in a well buttered bowl. Brush the top of the dough with butter and cover with a dish towel.  (It helps if the bowl is slightly warm and not cold.)  Let rest until double in bulk in a warm place away from drafts. Divide dough in half and roll  each half  into a rectangle shape on a greased counter top or canvas cloth.  Spread each rectangle with one square of softened butter,   generously sprinkle brown sugar on top of butter.  Sprinkle cinnamon on top of the brown sugar.  Starting at edge closest to you roll dough into a jelly roll shape.  Cut dough with a sharp knife or string  into 1½” slices.  Place on greased cookie sheet and let rise until double  in a warm place.  Cover  with a dish towel.  Bake in a 400 degree oven for 10-12 minutes until lightly browned.  Remove from oven and immediately glaze with butter glaze or cream cheese frosting.
Butter Glaze
2 cups powdered sugar
3 tablespoons butter
1-3 tablespoons milk or water
Combine all ingredients, adding milk a little at a time till you get a glaze consistency. 

Cream Cheese Frosting
1/2 (4 oz.) square cream cheese at room temp. 
1/4 cup melted butter
1/2 tsp. vanilla
4 cups powdered sugar

Beat the cream cheese, butter and vanilla together. Alternately add powdered sugar and milk until the consistency you want.

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