T.j. cinnamon rolls

14 servings

Ingredients

Quantity Ingredient
2 eaches Packages active dry yeast
½ cup Warm water (105-115 degrees F)
⅓ cup Plus 1/2 teaspoon granulated sugar
4 eaches To 5 cups all-purpose flour
1 cup Firmly packed brown sugar
½ cup Granulated sugar
2 eaches To 3 Tablespoons warm milk
1 teaspoon Salt
1 cup Milk, scalded and cooled to 110 degrees F.
⅓ cup Salad oil
2 eaches Eggs, at room temperature
2 tablespoons Cinnamon
1 teaspoon Vanilla extract

Directions

PREP. TIME: 45 MINUTES PLUS

BAKING TIME: 25 TO 30 MINUTE

FILLING: ½ CUP BUTTER OR

ICING: 1 CUP SIFTED CONF

In cup dissolve yeast in water with ½ teaspoon sugar. Let stand for 5 minutes. In mixer bowl combine 3 cups flour, remaining ⅓ cup sugar and the salt. At low speed gradually beat in milk, oil, eggs and yeast mixture; Mix and add more of the flour until batter pulls away from the sides of bowl. Knead 5 minutes. Cover and let rise in a warm, draft free place until doubled in bulk, 1 hour. Filling: In mixer bowl beat all ingredients until smooth; set aside. Grease two 9 inch round cake pans. Punch down and cut into two equal pieces. Roll each piece out into an 18x10" rectangle. Spread with filling. Roll tightly from long of the rectangle. Cut into seven equal pieces and place in a greased round pan (six around the outside and one in middle.) Repeat with second. Cover and let rise until doubled in bulk, 30 to 40 minutes. Preheat oven to 350 degrees. Bake 25 to 30 minutes, until golden brown. (Baked in cast iron check in 25) Cool in pans 10 minutes. Invert onto wire racks, then invert again to cool.

Icing: In medium bowl whisk all ingredients until smooth. Drizzle over cooled rolls. (Can be made ahead. Wrap well and freeze up to 1 month. Thaw, wrapped, at room temperature.) Makes 14 rolls.

Submitted By PAT STOCKETT On 12-21-94

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