Sunday, July 30, 2006

Perfect Cinnamon Rolls

Cinnamon RollsI've made these for ten years and they're always soft with the perfect texture--as long as you don't add too much flour. Sometimes I spread homemade raspberry jam on the dough before filling and rolling it--it makes them moist as well as tasty. If you want something fun and new, add chocolate chips and tiny marshmallows inside for a rocky road effect: highly satisfying.

for dough:
1 c skim milk
5 T butter
2 eggs
4 1/2 c flour
1/3 c sugar
1/2 t salt
1 1/2 T yeast

for filling:
1 c packed brown sugar
1/4 c flour
1 T cinnamon
1/2 c softened butter
1/2 c walnuts

Warm milk, butter and eggs until butter begins to melt. Pour into bucket of bread machine and add the rest of the ingredients. Set to dough cycle and when the dough is ready roll it out into a rectangle. Mix the five ingredients for the filling, spread half on the dough then roll it up jellyroll style, slicing into 12 equal portions and placing in a greased 9 x 13 pan. Let them raise for a half an hour and then top with the remaining streusel mix. Bake at 350 for 28-29 minutes and drizzle with glaze when cooled (powdered sugar moistened with flavored syrups such as hazelnut, caramel and raspberry make a great glaze).

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Julie P said...

Not only highly satisfying, your blog is becoming highly dangerous with all these tempting recipes! I think I'll be trying these tomorrow.

chelle said...

I am so writing this one down!!!!

kailani said...

I'm such a sucker for warm cinnamon rolls. They look delicious!

scribbit said...

You know, actually this is an old post from way back before anyone was reading my blog, I just get so many Google hits from my recipes I've tried to go back and republish with pictures when possible. You've caught me.

wheresmymind said...

Those do sound perfecto!

Flea said...

OMG. This looks so good. I could actually make this.