Carl's Cinnamon Rolls Pt 2 Recipe
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Ingredients : Carl's Cinnamon Rolls Pt 2 Recipe
See part 1
Using a metal spatula, frost the rolls while they're warm. Remove them
from
the pan, and allow them to cool on a wire rack. Eat them soon, or freeze
them, well wrapped, for later use. (If you're going to freeze the rolls,
it's better not to frost them before freezing.)
To Reheat Rolls: Remove the rolls from the freezer, and allow them to
thaw,
in their wrapping, at room temperature. This will take 1 to 1 1/2 hours,
more or less. Remove the wrapping, and bake the rolls in a preheated 350F
oven for about 7 minutes, or until they're very hot. Remove them from the
oven, and frost them. To reheat in the microwave, remove the rolls from
their wrapping and microwave for no more than 30 seconds. Better still,
heat
them in a microwave set on defrost until they're warm. Serve rolls
immediately. Yield: 40 rolls
Note: If orange juice and zest are omitted, add a little more of the
liqueur.
Cinnamon rolls -- what better way to wake up early on a sunny winter
morning
than with the smell of cinnamon wafting through the house? The following
recipe comes from Carl Nelson of Whittier, California, who wrote to thank
us
for our catalogue, and to say he appreciates "the interesting items and
ingredients that are not easy to find locally." He also sent a photo of
himself with the note, "Enclosed is a photo of me proudly displaying my
last
batch of cinnamon rolls. They made quite a hit with our family and
friends."
Carl also wrote the following: "My dad and mother were born in Sweden,
where
Dad had a seven-year apprenticeship in baking before he came to this
country. Dad and I operated, for a number of years, the largest Swedish
bakery in the West. It was located in Los Angeles, and we enjoyed having
some interesting customers: Greta Garbo, Ingrid Bergman (she didn't come
in
person -- her uncle shopped for her), and each week we delivered an order
to
Mary Pickford at Pickfair. There were others, of course.
"I miss the baking business, but try to keep my hand in the dough at home.
A
couple of years ago I purchased a Zojirushi bread machine. Our friends
thought I had gone bonkers. Although I did use the machine for a time to
bake bread from start to finish, I was not pleased by the fact that, with
the pre-timing of the process, loaves would not be uniform in size.
Therefore, when I use the machine (and I still do occasionally), I use it
for preparation of the dough only, after which I mold the loaf and place
it
in a regular bread pan. This way, I can adjust the rising time according
to
weather conditions, etc. And not only that, with this method it resembles
a
traditional loaf of bread -- I like that!
Per serving: 5550 Calories (kcal); 390g Total Fat; (61% calories from
fat); 32g Protein; 522g Carbohydrate; 1247mg Cholesterol; 7876mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 77 Fat; 31 Other Carbohydrates
Converted by MM_Buster v2.0n.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
0mg Sodium. Exchanges: .
Nutr. Assoc. : 0
Preparation Time: 0:00
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