FB Source: Barbi Cooper
Ingredients:
Cinnamon Rolls:
3 1/2 cups warm water1 cup oil
3/4 cup sugar
6 tbsp yeast
1 tbsp salt
3 eggs beaten
10 1/2 cups flour
1 cube butter
1 cup sugar
1 cup brown sugar
1/4 cup cinnamon
Walnuts (or Pecans)
Icing:
4 cups powdered sugar
1 tbsp vanilla
Evaporated milk-enough to make syrupy
Directions:
4 cups powdered sugar
1 tbsp vanilla
Evaporated milk-enough to make syrupy
Directions:
Cinnamon Rolls:
- In a *Bosch mixer, mix warm water, oil, sugar and yeast and rest for 15 minutes.
- Add salt, eggs, and 10 1/2 cups flour, until it pulls away from the bowl.
- Roll out onto floured surface to a 1/2" thick rectangle.
- Melt butter and brush it over the entire surface.
- Mix together sugar and brown sugar. To this I add about 1/4 cup cinnamon but you can add as much or little as you like.Sprinkle over buttered dough.
- Add walnuts or pecans, if desired.
- Roll long ways. Pinch edge. Cut to desired thickness. Place on greased cookie sheet 1" apart.
- Allow cinnamon rolls to rise until doubled, approx 30-45 minutes, depending on the warmth of the area.
- Bake in 400F oven for 12 min.
Icing:
- Combine Icing ingredients and drizzle over hot rolls.
* Stacie says: "Using a Bosch mixer eliminates the need for that initial rising of your dough. If you use a different mixer, or mix by hand, be sure to allow the dough to rise until doubled before rolling out the dough. Continue following the rest of the recipe as noted."
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