Cinnamon Roll Recipe

If you like gooey cinnamon rolls, than your in for a treat with this cinnamon roll recipe. They became a holiday tradition for us a number of years ago. One really great thing is you can put them together the day before, bake and serve them warm the next morning.

This recipe came from the Better Homes and Garden Magazine, October, 1991 issue. I know this because I have a copy of the page the recipe was printed on, it was too long to copy.

This cinnamon roll recipe may look intimidating, but it's really easy. There are a number of steps to follow and the steps are not time consuming.

You can add pecans, raisins or apples. We choose to keep it simple with just the cinnamon sugar mixture. The recipe says to slice into 1 1/2 pieces to make 8 rolls. I usually slice the dough to make 12 rolls that are still very generous portions.

Cinnamon Rolls Ingredients:

• 4 1/2 to 5 Cups All-Purpose Flour
• 1 Package Active Dry Yeast
• 1 Cup Milk
• 1/3 Cup Margarine or Butter
• 1/3 Cup Sugar
• 1/2 Teaspoon Salt
• 3 Eggs
• 3/4 Cup Packed Brown Sugar
• 1/4 Cup All Purpose Flour
• 1 Tablespoon Groung Cinnamon
• 1/3 Cup Margarine or Butter
• 1/2 Cup Light Raisins
• 1/2 Cup Chopped Pecans
• 1 Tablespoon Half-n-Half or Light Cream
• 1 Recipe Powdered Sugar Glaze (See Below)

In a large mixer bowl combine 2 1/4 cups of the flour and the yeast.

In a small saucepan heat the milk, 1/3 cup margarine or butter, 1/3 cup sugar, and salt just till warm (120 to 130 degrees) and margarine is almost melted, stirring constantly. Add to flour mixture. Add eggs. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly, Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2 1/4 to 2 3/4 cups flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 - 5 minutes total). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise in a warm place till double (about 1 hour).

For filling, combine brown sugar, the 1/4 cup flour, and cinnamon. Cut in remaining margarine or butter till crumbly; set aside.

Punch dough down. Turn onto a lightly floured surface. Cover and let rest for 10 min. Roll the dough into a 12 inch square.

Sprinkle filling over dough square; top with raisins and pecans. Roll up jelly-roll style; pinch edges to seal. Slice roll into eight 1 1/2 inch pieces. Arrange dough pieces, cut side up, in a greased 12 inch deep dish pizza pan or a 13x9x2 inch baking pan.

Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. Refrigerate dough for 2 to 24 hours. Uncover and let stand at room temperature for 30 minutes. (Or, for immediate baking, don't chill dough. Instead, cover loosely; let dough rise in a warm place till nearly double, about 45 min.)

Break any surface bubbles with a greased tooth pick. Brush dough with half-and half or light cream. Bake in 375 degree oven for 25-30 minutes or till light brown. If necessary to prevent over browning, cover rolls loosely with foil the last 5-10 min. of baking. Remove rolls from oven. Brush again with half-and half or light cream. Cool for 1 min. Carefully invert cinnamon rolls onto a wire rack. Cool slightly. Invert again onto a serving platter.

Drizzle with Powdered Sugar Glaze. Serve warm. Makes 8 rolls.

Apple Cinnamon Rolls: Prepare rolls as directed, except substitute 1 cup finely chopped apple for the raisins in the filling.

Powdered Sugar Glaze: In a bowl stir together 1 1/4 cups of sifted powdered sugar, 1 Teaspoon Corn syrup, 1/2 Teaspoon Vanilla, and enough half-and-half or light cream (1-2 Tbsp.) to make of drizzling consistency.

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