Cinnamon Rolls (Old Recipe) 

Fourty-eight light and fluffy cinnamon rolls!

-Filling-
2 c brown sugar
1 T cinnamon
1 c very soft salted butter
-Frosting-
1 c very soft butter
1 lb powdered sugar (3 3/4 c)
1/4 c sour cream or milk
1 t vanilla
dash salt
*add  more milk or sour cream
if you want to use it as a dip.
3 c very warm milk
1 c butter
1/4 c yeast
1/2 c sugar
2 t salt
3 eggs
9 c -11 c bread flour

Microwave milk and butter until very warm.  Pour into mixer bowl with dough hook.  Add yeast, sugar, and salt. Let set a minute until the yeast is soft. Add eggs and mix in whole wheat flour.  Mix in white flour until dough is soft but not sticky.  Knead on speed #1 for only a minute.  Put in large oiled bowl in slightly warm oven to rise for 60 minutes.  Divide dough in half and roll each out very long and only 4-6 inches wide by 1/4 to 1/2 inch thick.  Spread with butter and sprinkle sugar.  Roll up and seal tightly.  Slice with pizza cutter into about one inch rounds.  Place 48 rolls (4x6 on two oiled baking sheets).   Rise in warm oven 15-20 minutes.  Remove and preheat to 375*.  Bake 6 minutes switch racks and bake 6-7 minutes more until light golden color.  Beat all frosting ingredients in mixer bowl with whips until light and fluffy.  Frost rolls when still slightly warm or serve frosting as a dip.  Can wrap one pan tightly in plastic wrap when cool and freeze (do not frost yet!).  Thaw then cover tightly with foil, heat about 300* 15 minutes or so until soft and barely warm then spread with frosting.

Cookbook Home | About | Search