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Carma’s Cinnamon Rolls

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs St. Louis St. louis p, Post1 12 servings

INGREDIENTS

=== FOR DOUGH ===
4 1/2 c Bread flour – (about); divided
(see tester's note)
1/3 c Granulated sugar
2 pk Active dry or rapid-rise yeast
1 ts Salt
3/4 c Milk
1/2 c Water
1/3 c Butter or margarine; cut in pieces, plus
More for greasing top of dough
2 Eggs
=== FOR FILLING ===
1/2 c Butter; (1 stick) plus more
If needed
1 c Brown sugar – (packed); plus more
If needed
1 ts Ground cinnamon; (to 2 tspns)
=== FOR GLAZE ===
1 c Powdered sugar
1 tb Orange juice; (to 3 tspns)

INSTRUCTIONS

To prepare dough: In bowl of electric mixer, combine 1 1/2 cups flour,
sugar, undissolved yeast and salt. Set aside. In saucepan, heat milk,
water and 1/3 cup butter until warm (105 to 115 degrees). Gradually
add to dry ingredients. Beat 2 minutes at medium speed, scraping bowl
occasionally. Add eggs and 1/2 cup flour. Beat 2 minutes at high
speed. Stir in enough flour to make a firm dough that is no longer
sticky; grease top with butter. Cover bowl tightly with plastic wrap.
Refrigerate 2 hours or up to 2 days. When ready to bake: Remove dough
from refrigerator; punch down. Place dough on lightly floured
surface. Roll out to a 22-by-10-inch rectangle. Let dough rest for a
few minutes while you prepare filling: Melt 1/2 cup butter in
microwave, about 1 minute on medium (50 percent) power. Add 1 cup
brown sugar and cinnamon to taste; mix thoroughly. Mixture should be
spreadable. If it's too thick, add more melted butter; if too thin,
add more brown sugar. Spread mixture on rolled-out dough. Roll up
tightly from long end, jelly-roll style. Cut into 12 slices. Place in
a 9-by-13-inch baking pan that has been coated with nonstick cooking
spray. Cover; let rise in warm place until doubled in size, usually
15 to 30 minutes. Meanwhile, preheat oven to 375 degrees. After rolls
have risen, bake for 25 to 30 minutes, until golden. Remove from
oven; let cool in pan. To prepare glaze: In small bowl, combine
powdered sugar and orange juice. Stir until smooth. Drizzle glaze
over cooled rolls. (Or, Buss suggests, drizzle some of the glaze over
rolls while they're still warm for an even better treat.) Yield:
About 12 rolls.
Orange sweet roll variation: Substitute 1/2 cup orange juice for
water in dough. Add 2 to 3 tablespoons grated orange peel to dry
ingredients. Omit cinnamon from filling.
Tester's note: Excellent rolls with good texture and flavor. To
measure flour, stir, then spoon lightly into the measuring cup. Level
the top with the flat side of a knife. I used a total of 5 cups
flour, working in the last 1/2 cup by hand rather than stirring with
a wooden spoon. For ease of preparation, I rolled out the dough on a
piece of parchment paper sprinkled with flour.
Recipe Source: St. Louis Post-Dispatch - 01-04-1999 Recipe from Carma
Buss, who shares her baked goods with co-workers at Nations Bank
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.

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