Breads, Breakfast

Cinnamon Rolls

  • 1 1/2 cups Water
  • 1/2 cup Oil
  • 1 Eggs
  • 3 packages Yeast
  • 3 cups Flour, all-purpose, unbleached
  • 1/3 cup Butter or margarine, softened
  • 1 1/2 tablespoons Cinnamon
  • 1/2 cup Sugar
  • 1/2 cup Instant mashed potates, uncooked
  • 2 teaspoon Salt
  • 3 tablespoons Powder milk
  • 2 1/2 - 3 cups Flour
  • 3/4 cup Brown sugar
  • FROSTING FOR ROLLS
  • 2 tablespoons Flour
  • Dash Salt
  • 1/2 cup Butter or margarine, softened
  • 1 cup Powder sugar
  • 1 teaspoon Vanilla

    • In mixing bowl place warm water, sugar,oil, potatoes, egg, salt and yeast and mix thoroughly. Add the milk powder and the all purpose flour, beat for 3 min.

    Gradually add the bread flour. Knead for 10 min. Grease bowl and put dough in it,cover with a towel, allow to rise approx. 1 3/4 hours.

    Punch down and let rise another hour. Roll dough out to a rectangle 15 x 12 inches about 1 3/4 inch thick. Spread the dough with the softened butter. In small bowl mix brown sugar withcinnamon. Sprinkle it over the butter. Tightly roll the dough and cut, placing them 1 1/2 inches apart onto greased pans. Cover with towel and let rise for 1 hour. Preheat oven to 325º and bake for 10 min. then raise the temperature to 350º and bake 5 min. longer. Remove from oven and invert pans onto wax paper-lined racks. Allow rolls to cool completely.

    To make the frosting: in mixer bowl, place the softened butter, flour, powdered sugar, salt and vanilla. Beat until blended, then frost the tops of the rolls.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pamela Dunklebarger of Delta Jct. Alaska. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!