Man I am just so grateful for so many things today. It has been such a good Sabbath day! I think though that for today I will shout out that my cinnamon rolls were successful! I have tried for years to make scrumptious rolls and have always come away disappointed but today, oh yeah baby (I'm shouting), they actually turned out sooooo yummy. I couldn't believe it myself, but truly they did. Thanks so so much to my dear friend Tracy, and her really good recipe, I was successful! I thought I would be kind and share the recipe with you. I hope that if you try them that they turn out for you too!! Enjoy!
Cinnamon Rolls
(Great for hot rolls, too, just form into balls rather than the rolling out thing)
4 T. oil
4 T. sugar
2 t. salt
2 T. yeast
4 c. warm water
12 c. flour (aprrox)
Brown sugar
A cube of butter or margarine
Cinnamon
Mix water, sugar, salt and yeast till yeast is dissolved. Add oil and stir in enough flour to form a batter. Stir well then add enough flour to form a soft dough. Knead well. Dough will be sticky if you sink your hands into it but not so sticky that you can knead it. Just slowly add flour so it isn’t at the too sticky stage but not tough either.
After you have kneaded it well then place it in your big bread bowl with greased sides and bottom. Cover with waxed paper or a moist towel and let it sit until it has doubled in size.
After it doubles, punch down and divide in half so it is easier to work with. Rub shortening or oil onto the counter about the size you will need to roll the dough. It helps to grease the rolling pin as well. Roll out the dough till it is about ½” thick about 16 x 20. Soften ½ cube of butter or margarine (not melted just squishy) to rub all over rectangle. Next rub on the brown sugar. I honestly can’t remember how much. It was a visual thing. ( I am thinking maybe ¾ to 1 cup?!?!) Just sprinkle it on the buttered dough and spread it till the dough is covered with brown sugar. Then sprinkle cinnamon on and rub it onto the top of the dough, too. Then you are going to roll it up. You want to do this length wise. When you get to the end of the roll, pinch the edge into the dough so it doesn’t fall open. Slice the roll into 1” slices. Place them in the greased pans so they are touching each other but not squished. Let rise again and they will poof up and fill in all the empty spaces between them.
Bake for 17 – 20 minutes at 400 degrees. Let set for 5 minutes then add frosting.
Frosting:
1/3-1/2 c. butter, softened
3-4 c. powdered sugar
1 t. vanilla
milk, enough to make a soft but not runny spread
Mix with a mixer until smooth.
When I made them it made:
1 Oblong pan (9x13) and 4 pie plates
