Cinnamon Rolls

Posted on March 02 2012

Nothing says “welcome” like serving friends fresh cinnamon buns and coffee.

Enough for  two  9 x 13 pans

Use Stainless steel bowl c/w roller for buns and plastic bowl c/w beaters for frosting.
 
  • 1/2 cup sugar
  • 2 tbsp instant yeast
  • 1 1/2 cup scald mil
  • 1/2 cup apple juice
  • 1/2 cup melted butter
  • 2 eggs
  • 6 1/2 cups flour
  • 1 tsp. salt

Filling

  • 1/2 cup softened butter
  • 3 cups raisins (presoaked to soften)
  • 3/4 cup walnuts (optional)
  • 6 tsp cinnamon

Frosting

  • 1/2 cup apple juice
  • 8 oz. cream cheese
  • 1/2 cup butter softened
  • 1 1/2 – 2 cups icing sugar

Blend ingredients except flour and salt.   Then add salt plus most of the flour, adjust the final bit of flour according to stiffness, you want a soft dough. Blend together gently and then knead at about 3 oclock on dial for 4 minutes.  Let rise covered for 20 minutes.  Divide dough in half and roll each half into a 10 x 15 rectangle. Spread with butter and then filling leaving 1/2 inch around edges to seal  and roll up from the long side. Pinch shut edges and slice into 12 equal portions.  Place in greased 9 x13 pan. Repeat with other half.  Cover  and allow to raise in pans for about 20 minutes.  Bake in 325 degree oven for about 30 -35 minutes or until golden brown.  This is a cooler oven then most breads and buns but this temperature keeps sauce sticky instead of getting hard. For frosting place small bowl on mixer base and add moist ingredients till well blended, then  add the icing sugar till an easy flowing glaze.  Generously drizzle over warm buns and enjoy!

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