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T.J. Cinnamon's Cinnamon Rolls
Dough:
2
1
1
1
4
1
1
1
2
pkgs. active dry yeast
/2 cup warm water (105 to 115 degrees)
/3 cup sugar
/2 teaspoon sugar
−5 cups all−purpose flour, divided
teaspoon salt
cup milk, scalded and cooled to 110 degrees
/3 cup vegetable oil
eggs, room temperature
Filling:
1
1
1
2
/2 cup butter or margarine, softened
cup firmly packed brown sugar
/2 cup sugar
tablespoons cinnamon
Icing:
1
2
1
cup confectioners' sugar
−3 tablespoons warm milk
teaspoon vanilla
For dough, dissolve yeast in water with 1/2 teaspoon sugar. Let
stand 5 minutes. In mixing bowl, combine 3 cups flour, 1/3 cup
sugar and salt. At low speed, gradually beat in milk, oil, eggs,
and yeast mixture; beat until well blended. Beat in additional
flour until dough pulls away from sides of bowl.
On floured surface, knead dough until smooth and elastic,
8−10 minutes. Place in greased bowl, turning to grease top. Cover
and let rise in warm, draft−free area until doubled in bulk,
about 1 hour.
For filling, beat all ingredients together until smooth.
Set aside. Grease 2 (9−inch) round cake pans. On lightly floured
surface, roll dough into an 18 X 10 inch rectangle. Spread with
filling. Roll tightly from long side. Cut into 14 (1 1/4−inch)
slices. Place 1 roll cut side up in center of each pan. Arrange
T.J. Cinnamon's Cinnamon Rolls
58
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