Name: Jim's Cinnamon Rolls
Ingredients: FOR 1-1/2# LOAF AND 1# LOAF:; 3/8 c MILK; (1/4 C.); 3/8 c WATER; (1/4 C.); 1 EGG; (1 egg); 1 ts SALT; (1 tsp.); 4 tb BUTTER; (3 T.); 1/3 c SUGAR; (1/4 C.); 3 c ALL-PURPOSE FLOUR; (2 C.); 1 1/2 ts Red Star YESAST; 1-1/2 tsp.; 5 tb BUTTER; melted (3T); 1/2 c BROWN SUGAR; (1/3 C.); 1 tb Melted BUTTER; (1 T.); 2 tb Granulated SUGAR; (1 T.); 1 tb Ground CINNAMON; (1-1/2 tsp.; 2 tb BROWN SUGAR; (1 T.); 1/2 c RAISINS; (1/3 C.)

To most people, the gifts we enjoy are more important than the Giver of the gifts. Some might be grateful for their many blessings. But how many are expressing that gratitude to God? How many are metaphorically falling at His feet and glorifying Him with a genuine and enthusiastic heart? Many are thankful, but how many prioritize their thankfulness to God? How often do blessings actually lead people away from God because they want something from God and do not see God in the something?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs			1	Servings

INGREDIENTS

		FOR 1-1/2# LOAF AND 1# LOAF:
3/8	c	MILK; (1/4 C.)
3/8	c	WATER; (1/4 C.)
1		EGG; (1 egg)
1	ts	SALT; (1 tsp.)
4	tb	BUTTER; (3 T.)
1/3	c	SUGAR; (1/4 C.)
3	c	ALL-PURPOSE FLOUR; (2 C.)
1 1/2	ts	Red Star YESAST; 1-1/2 tsp.
5	tb	BUTTER; melted (3T)
1/2	c	BROWN SUGAR; (1/3 C.)
1	tb	Melted BUTTER; (1 T.)
2	tb	Granulated SUGAR; (1 T.)
1	tb	Ground CINNAMON; (1-1/2 tsp.
2	tb	BROWN SUGAR; (1 T.)
1/2	c	RAISINS; (1/3 C.)

INSTRUCTIONS

DOUGH
GLAZE
FILLING
The following rolls are SO good. Sometimes instead of using Cinnamon I turn
them into ORANGE rolls by using a combination of grated orange rind and
suger....
source: THE BREAD MACHINE MAGIC BOOK OF HELPFUL HINTS by: Lois Conway and
Linda Rehberg
(1) Place all ingred. in bread pan,
(2) Dough setting, press start
(3) When dough has risin long enough, the machine will beep
(4) Turn off the machine, remove bread pan.
(5) Turn out dough onto a floured countertop or cutting board.
For 1-1/2 pound DOUGH: Pour the melted butter for the glaze into one 9x13x2
inch pan or two 8 or 9 inch round cake pans; sprinkle with brown sugar.
With a rolling pin, roll dough into a 9x18 inch rectangle.
For 1 pound DOUGH: Pour the melted butter for the glaze into one 9" round
or square cake pan; sprinkle with brown sugar. With a rolling pin, roll
dough into a 9x14 inch rectangle.
For the FILLING:
(1) Brush melted butter on the dough
(2) In a small bowl, combine the sugar, cinnamon, brown sugar, and raisins;
(3) Sprinkle over dough.
(4) Starting with long edge, roll up dough; pinch seams to seal.
(5) With a knife, lightly mark roll into 1-1/2" sections.
(6) Slide a 12" piece of dental floss or heavy thread underneath.
(7) By bringing the ends of the floss up and crisscrossing them at the top
of each mark, you can cut through the roll by pulling the strings in
opposite directions.
(8) Place rolls cut side up in prepared pan(s).
(9) Flatten them slightly. (Rolls can be coverd w/foil at this point and
refrigerated or frozen for 1 month. Before baking, allow rolls to thaw
completely and rise in a warm oven for at least 30 minutes.)
(10) Cover/let rise in a warm oven 30-45 minutes till doubled.
(Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then
turn it off, and place covered dough in oven ro rise. Remove pan(s) from
oven to preheat.)
(11) Preheat oven to 350°. Bake 25-30 minutes until golden brown.
(12) Remove from oven and immediately invert rolls onto a large platter or
serving dish. Serve warm.
1-1/2 pound dough yields 12 rolls, 1 pound dough yields 9 rolls
Posted to KitMailbox Digest  by Roberta Banghart <bobbi744@sojourn.com> on
Dec 25, 1997

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