Cinnamon Rolls (05 02 93) Recipe
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Ingredients : Cinnamon Rolls (05 02 93) Recipe
DOUGH
3/4 cup Warm water (105 to 115 F)
2 Envelopes dry yeast
1 2/3 cup Warm milk
1/4 cup Solid vegetable shortening
1 tbsp Salt
6 1/2 cup Sifted all purpose flour
1/4 cup (1/2 stick) butter,
-room temp
3/4 cup Firmly packed brown sugar
3/4 cup Chopped walnuts or pecans
1/3 cup Raisins
1 1/2 tsp Cinnamon
ICING
2 cup Powdered sugar
1/4 cup Fresh orange juice
1/4 cup Butter, room temp.
1/2 tsp Vanilla
1/2 tsp Almond extract
Oil large bowl and set aside. Pour warm water into another large
bowl. Sprinkle with yeast and stir to dissolve. Blend in milk,
shortening, sugar and salt. Add 3 cups flour and beat until smooth.
Add enough remaining flour to form a workable dough. Turn dough onto
a lighlty floured surface and knead until smooth and elastic, about 5
minutes. Transfer dough into oiled bowl, turning to coat all sides.
Cover with a damp towel and let stand in a warm draft free place
until doubled, about an hour. Grease two large baking sheets. Punch
down dough. Turn onto lightly floured surface and roll out into a 12
x 18 rectangle. Spread with butter. Sprinkle evenly with brown sugar,
nuts, raisins and cinnamon. Starting with a long side, roll up jelly
roll style. Cut into slices slightly over 1 inch thick. Arrange on
prepared baking sheets, tucking ends of dough under. Let stand in a
warm draft free area until doubled in volume, about 40 minutes.
Preheat oven to 350 and bake rolls until golden, about 25 to 30
minutes. Prepare icing while rolls are baking...Combine all
ingredients in a small bowl and beat until smooth, using only enough
orange juice to thin for spreading or drizzling...Spread or drizzle
while rolls are still hot. Serve warm or at room temperature Makes 16
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