Friday, January 29, 2016

Homemade Cinnamon Rolls - Recipe

During our recent blizzard I had a sudden hankering for hot cinnamon rolls.  Unfortunately I hadn't planned for this hankering, so there were no pre-made rolls in a tube in the fridge.   Google truly is a lovely thing.  Finding that most cinnamon rolls require all-purpose flour and yeast is not so lovely.  But, Google didn't let me down and I finally found a recipe which used self rising flour.  Insert angelic choir voices here, grins.

Here's the recipe I found.

1/4 cup + 1 1/2 tbsp. shortening
3 cups self rising flour
1 cup milk
1/2 cup margarine/butter softened
1/2 cup white sugar
1/2 cup brown sugar, packed
1 tbsp. cinnamon

Place flour in bowl and cut the shortening into the flour.  Then add the milk and stir well.  When a soft dough has formed, place the dough on a lightly floured counter top and knead briefly.   Roll out your dough into a 20X14 inch rectangle.  Spread butter/margarine evenly over dough.

Combine sugars and cinnamon and sprinkle over the butter.  Roll the dough up, jelly roll style and slice into 1/2  inch thick slices.  Place slides side by side in a greased 13X9 baking dish.  If any of your sugar/cinnamon mix fell out of the edges, just dump it back on top at this point.  Bake at 375 for 20-25 minutes.

While the rolls bake, make a simple glaze.

1 1/4 cups powdered sugar
3 tbsp. milk
1/4 tsp. vanilla

Pour the glaze onto the rolls while warm and serve.  

Since this recipe uses self rising flour, these rolls have a more dense, biscuit consistency...but they still taste amazing on a cold winter morning.  These rolls also rewarm nicely in the microwave. 

You could also add cream cheese to your glaze mixture....and a little vanilla to the dough mixture.y


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