CINNAMON ROLLS
(YIELD – 12- 24 ROLLS)
2 CUPS FLOUR (FOR STEP 1)
2 CUPS FLOUR (FOR STEP 3)
½ CUP FLOUR (FOR STEP 4)
1 PKG ACTIVE DRY YEAST
1 CUP MILK
1/3 CUP SUGAR (FOR STEP 2)
½ CUP SUGAR (FOR STEP 6)
1/3 CUP MARGARINE OR BUTTER (FOR STEP 2)
3 TBSP MARGARINE OR BUTTER (FOR STEP 6)
½ TSP. SALT
2 EGGS
2 TSP. CINNAMON
INGREDIENTS FOR POWDERED SUGAR ICING (IF DESIRED):
1 CUP POWDERED SUGAR
½ TSP VANILLA
2 TBSP MILK
DIRECTIONS:
1. IN THE LARGE BOWL THAT COMES WITH THE ELECTRIC MIXER, PUT 2 CUPS FLOUR AND YEAST. SET THIS ASIDE FOR NOW.
2. IN A SMALL SAUCE PAN, PUT MILK, SUGAR, MARGARINE AND SALT. WARM MIXTURE JUST UNTIL THE MARGARINE ALMOST MELTS (120-130 DEGREES). ADD THIS MIXTURE TO LARGE MIXING BOWL FROM STEP 1. MIX TOGETHER SLOWLY AND THEN ADD IN THE EGGS. MIX FOR 30 SECONDS ON LOW. BEAT ON HIGH SPEED FOR 3 MINUTES.
3. USING A SPOON, SLOWLY ADD IN ABOUT 2 CUPS MORE FLOUR. (*MIX ON A LOW SPEED SO THE FLOUR DOES NOT FLY ALL OVER THE KITCHEN.)
4. PLACE DOUGH ON A LIGHT FLOURED SURFACE. MIX IN REMAINING FLOUR TO MAKE A SOFT AND ELASTIC DOUGH. KNEAD 3-5 MINUTES. MAKE A BALL AND PLACE IN A LIGHTLY GREASED BOWL. COVER WITH A TOWEL AND LET REST FOR AS LONG AS POSSIBLE UP TO ONE HOUR.
5. ROLL DOUGH INTO A RECTANGLE. GET AGGRESSIVE WITH DOUGH TO STRETCH IT OUT. THE BIGGER THE RECTANGLE THE MORE CINNAMON ROLLS YOU WILL HAVE.
6. MELT MARGARINE AND BRUSH IT ON THE DOUGH. MIX TOGETHER SUGAR AND CINNAMON AND SPRINKLE MIXTURE OVER THE DOUGH.
7. ROLL UP DOUGH FROM THE LONG SIDE. SEAL SEAMS. USE SEWING THREAD TO CUT ROLL INTO CINNAMON ROLLS (APPROXIMATELY ½ - 1 ½ INCHES WIDE)
8. PLACE ROLLS INTO A GREASED PAN. USE A 9 X 13 SIZE PAN OR TWO ROUND CAKE PANS.
9. IF TIME ALLOWS, LET ROLLS RISE ABOUT 30 MINUTES.
10. BAKE ROLLS AT 375 DEGREES FOR 20 - 25 MINUTES.
11. COOL, REMOVE FROM PAN. IF DESIRED, PREPARE POWDERED SUGAR ICING AND DRIZZLE OVER CINNAMON ROLLS. SERVE WARM.