Beverton Bakery's Cinnamon Rolls
Total Time: 3 hrs 15 mins
Preparation Time: 3 hrs
Cook Time: 15 mins
Ingredients
- Servings: 24
- 3 (1/4 ounce) packages active dry yeast
- 1 cup warm water
- 4 large eggs
- 2/3 cup granulated sugar
- 3 tablespoons vegetable oil
- 1 tablespoon salt
- 7 1/2 cups flour
- 1 cup brown sugar
- 1 tablespoon granulated sugar
- 8 teaspoons ground cinnamon
- 1/2 cup melted butter
Recipe
- 1 mix yeast with milk.
- 2 add eggs, 2/3 granulated sugar, 3 tbs oil, and salt. mix well.
- 3 add 5 cups flour slowly, mix well with an electric mixer (kitchen aid preferably) with a dough hook. dough should look smooth but not sticky. add the next 2 1/2 cups as needed this can change greatly with the humidity of the day so don't be surprised if it takes more or less on different occasions.
- 4 cover and let raise for 1 1/2 hours.
- 5 cut into 2 equal pieces. take half dough and roll out 1/4 inch thick into a square shape.
- 6 brush melted butter on dough.
- 7 make a mix of brown sugar, 1 tbs. sugar, cinnamon, and enough melted butter to make a paste.
- 8 spread half of mix on to dough .
- 9 roll up jellyroll style. cut evenly to make 12 rolls. fill a 9x13-inch greased pan.
- 10 repeat process with rest of dough. allow to rise till 2 1/2 times the size (this will take an hour) bake at 350°f for 15 minutes.
- 11 cool. frost with your favorite cream cheese frosting. i use 1 (3oz pkg.) cream cheese softened, 1 teaspoons vanilla, 2 tbs. butter, 1/2 lb. powdered sugar, 2-3 tsp whipping cream. mix cream cheese, butter, powdered sugar, and vanilla with electric mixer, adding cream until frosting is smooth. frost rolls.
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