Cinnamon Rolls
This was submitted by The Bellamy Brothers into a country singer cookbook. These are so nice and light and fluffy! They've been my favorite since I first tried them in 2000! Even better with extra icing! (A tip for you: to slice easily, use thread. Just wrap it around the dough once and pull both sides of thread in opposite directions.)
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INGREDIENTS
Nutrition- 1(1/4 ounce) package active dry yeast
- 1⁄2
- 1cup milk
- 3tablespoons sugar
- 1teaspoon salt
- 1⁄4cup cooking oil
- 4 - 4 1⁄2cups all-purpose flour
- 3⁄4 - 1cup packed brown sugar
- 1 -2teaspoon ground cinnamon
- 1⁄4
- 1⁄4
- 1cup sifted powdered sugar
- 1⁄4teaspoon vanilla
- 1 -2tablespoon water
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DIRECTIONS
- Soften yeast in warm water in a small bowl. Heat milk, sugar, salt and oil till warm (115-120 degrees). Turn into large mixing bowl. Add the yeast mixture. Stir in as much flour as you can.
- Turn dough out onto lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes total).
- Shape into a ball in a greased bowl; turn once. Cover; let rise in warm place till double (about 1 hour). Punch dough down. Turn onto a floured surface. Cover; let rest for 10 minutes.
- Roll dough on a lightly floured surface to an 18 by 12-inch rectangle. Spread melted margarine or butter over dough. Combine brown sugar and cinnamon; add raisins and nuts, if desired. Sprinkle sugar mixture over dough. Roll up from one of the long sides. Seal.
- Slice into 12 pieces. Place, cut side down, in a greased 13 by 9 by 2-inch baking pan. Cover, let rise in a warm place till nearly double (30 mins.). Bake in a 350 degree oven for 25 to 30 minutes. Cool slightly. Remove from pans.
- For icing, combine the powdered sugar, vanilla and enough water to make icing of drizzling consistency. Drizzle over warm rolls.
- Makes 12 rolls.
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