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Old Fashion Cinnamon Rolls Recipe

January 4th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1/2cupwhole milk
  2. 1/3cupshorteningor lard
  3. 1/4cup firmly packeddark brown sugar
  4. 1teaspoonsalt
  5. 1packagedry yeast
  6. 1/2cupwarm water(110º)
  7. 2eggs
  8. 3-3 1/2cupsbread flour, divided
  9. 3/4cupquick-cooking oats(uncooked)
  10. 3tablespoonsbutter
  11. 1cup firmly packeddark brown sugar
  12. 1/3cupbutter, softened
  13. 1cup coarsely choppedpecans
  14. 1/2cupgolden raisins
  15. 1/4cupwater
  16. 2teaspoonsground cinnamon
  17. 2cups siftedpowdered sugar
  18. 3-4tablespoonswater

DIRECTIONS

  1. Combine milk, shortening, 1/4 cup dark brown sugar and salt in medium suacepan; heat until shortening melts, stirring occasionally.
  2. Cool mixture to 110º.
  3. Dissolve yeast in 1/2 cup warm water in large mixing bowl; let stand 5 minutes.
  4. Stir in milk mixture, eggs, 1 cup flour, and oats mixing well.
  5. Gradually stir in enough remaining flour to make a soft dough.
  6. Turn dough out on floured surface and kneed until smooth and elastic (8-10 minutes).
  7. Place in well greased bowl, turning to coat.
  8. Cover w/plastic wrap and let rise in a warm place (free from drafts) 1 hour or until doubled in bulk.
  9. Punch dough down; cover and let rest 10 minutes.
  10. Place golden raisins in 1/4 cup water and simmer on stove for 5 minutes.
  11. Remove from heat, leaving raisins in liquid.
  12. Divide dough in half and roll each half to a 12 inch square.
  13. Spread each square with 1 tablespoon butter.
  14. Drain raisins.
  15. Combine 1 cup dark brown sugar, 1/3 cup butter, raisins, pecans and cinnamon; spread evenly over dough.
  16. Roll up each square of dough (jellyroll fashion) pinching seams to seal (do NOT seal ends).
  17. Cut into 1 inch slices, place slices in two greased 8 inch square baking pans.
  18. Cover and let rise in warm place free from drafts approximately 45 minutes or until doubled in bulk.
  19. Bake at 375º for 15-20 minutes or until golden brown.
  20. Combine powdered sugar and water, drizzle glaze over warm rolls.

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