Mother's Cinnamon Rolls Recipe
"I'm a busy wife, mother and nurse, but I love to cook and bake when I can," explains Deanitta Clemmons from Brownsville, Indiana. "It's a thrill to serve these scrumptious rolls to my family and guests." For quicker preparation, substitute frozen bread dough.
- 2 packages (1/4 ounce each) active dry yeast
- 1/2 cup warm water (110° to 115°)
- 1-1/2 cups warm milk (110° to 115°)
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1 teaspoon salt
- 2 Eggland's Best Eggs
- 6 to 6-1/2 cups all-purpose flour
- 1/4 cup butter, softened
- 1/2 cup sugar
- 4 teaspoons ground cinnamon
- 1/2 cup raisins, optional
- 1/2 cup chopped walnuts, optional
- 2 cups confectioners' sugar
- 2 to 3 tablespoons milk
- 1 teaspoon vanilla extract
- In a bowl, dissolve yeast in water; let stand for 5 minutes. Add milk, butter, sugar, salt, eggs and 2 cups flour; beat on low for 3 minutes. Stir in enough remaining flour to form a soft dough.
- Turn the dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down; divide in half. Turn onto a lightly floured surface; roll out each half into a 12-in. x 8-in. rectangle. Spread with butter. Combine remaining filling ingredients; sprinkle over butter. Roll up from a long side; pinch seam to seal. Cut into 12 slices; place with cut side down in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes.
- Bake at 350° for 25-30 minutes or until golden brown. Cool in pan on a wire rack. Combine the icing ingredients and drizzle over warm rolls. Yield: 2 dozen.
Originally published as Mother's Cinnamon Rolls in Quick Cooking March/April 1998, p56
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