These are the cinnamon rolls that we made for everyone at the RS Breakfast. If you would like to print this recipe just simple highlight the entire recipe and click "copy" and then "paste" into a Word document and print like you normally would.
If you have a cinnamon roll recipe (or tips on making them) that you would like to share, I'd be happy to post that as well.
Ooey, Gooey, Cinnamon Rolls
By Leena W.
Dough1 ½ tbs dry yeast
¼ cup warm water
½ cup margarine
1/3 cup sugar
1 ½ tsp salt
½ cup sour cream
½ cup heated milk
1 egg
4-5 cups sifted flour
1. Add the warm water to the yeast and soak 10 minutes
2. Heat milk in microwave for 1 minute. Pour over the butter. Add sugar and salt, cool. Add the yeast and beaten egg.
3. Add 1 cup of flour. Mix with dough hooks for two minutes. Add another cup of flour, mix for two minutes. Add the 3rd cup of flour,mix for two minutes. Add the 4th cup of flour and mix for 10 minutes (add more flour if needed prior to mixing the full 10 minutes). This will release the glutton and make the dough a pretty, shiny texture.
4. Put dough on oiled counter and let rise for 1 ½ hours.
5. Make the brown/sugar goo and frosting.
Brown Sugar/Cinnamon Goo
1 stick Margarine
2 cups brown sugar
1 T. Vanilla
4 tsp. Cinnamon
Soften butter, mix in other ingredients. Sit on counter until ready to use.
Sour Cream Frosting
¼ cup Margarine
½ cup sour cream
1 tsp vanilla
3-4 cups confectioners’ sugar
Put all ingredients in mixer and mix until well blended. Put in fridge until ready to use.
Cinnamon Rolls
After dough rises:
1. Press dough down and divide into workable sizes. Roll dough out.
2. Cover with Goo.
3. Roll tightly
4. Cut lightly into equal pieces
5. Place in pan close to each other and flatten the top
6. Let rise another hour
Bake at 350 degrees for 20 minutes. Immediately after coming out of the oven, cover with frosting. I like to drop the frosting in spoonfuls on the top of each cinnamon roll and then come back and spread it over the cinnamon roll.
