I made cinnamon rolls three weeks in a row and I think my recipe is ready to share! The food storage items I used were: dry milk, crisco, yeast, sugar, salt, and flour. This recipe is a combination of several recipes, with instructions taken primarily from this site.
Dough:
1c milk (1 c water + 1/3 c nonfat dry milk)Dough:
1/4 c crisco
2T yeast
1 egg
2T yeast
1 egg
1/4 c white sugar
1t salt
3 1/2c flour
Filling:
1 1/2 T cinnamon (I used the pampered chef cinnamon plus blend)
2T butter
2/3c brown sugar
Frosting:
4 oz cream cheese (nonfat)
1/4 cup butter
1/2 tsp vanilla extract
1 c powdered sugar
Preparation:
Combine milk and crisco in a glass measuring cup. Microwave on high in 20 second increments (where you stop to stir) until crisco melts and mixture is hot. Let stand (stirring occasionally to release heat and keep crisco combined) until liquid becomes lukewarm. Add yeast and let set for 5-10 minutes. Combine dry ingredients in a separate bowl. Add egg to wet ingredients. Mix all ingredients together until dough is no longer sticky. Knead for 7-10 min and let set for about 20 min in a covered bowl.
Roll out dough into a rectangle. Spread on butter using table knife. Combine cinnamon and brown sugar and sprinkle mixture evenly over butter, leaving a 1/2 inch border. Starting at one long side, roll dough into log. With seam side down, cut dough crosswise with knife into 16-18 equal slices. Spray two 9 inch pie pans with nonstick spray. Place rolls in pans and cover with plastic wrap. Let dough rise about 30 minutes.
Preheat oven to 375F. Bake rolls until golden, about 15 min. Meanwhile make cream cheese frosting by beating softened cream cheese and butter together. Add vanilla and then powdered sugar, 1/2 c at a time. After rolls have cooled, top with frosting and enjoy!
Rhetorically,
Rebekah
Frosting:
4 oz cream cheese (nonfat)
1/4 cup butter
1/2 tsp vanilla extract
1 c powdered sugar
Preparation:
Combine milk and crisco in a glass measuring cup. Microwave on high in 20 second increments (where you stop to stir) until crisco melts and mixture is hot. Let stand (stirring occasionally to release heat and keep crisco combined) until liquid becomes lukewarm. Add yeast and let set for 5-10 minutes. Combine dry ingredients in a separate bowl. Add egg to wet ingredients. Mix all ingredients together until dough is no longer sticky. Knead for 7-10 min and let set for about 20 min in a covered bowl.
Roll out dough into a rectangle. Spread on butter using table knife. Combine cinnamon and brown sugar and sprinkle mixture evenly over butter, leaving a 1/2 inch border. Starting at one long side, roll dough into log. With seam side down, cut dough crosswise with knife into 16-18 equal slices. Spray two 9 inch pie pans with nonstick spray. Place rolls in pans and cover with plastic wrap. Let dough rise about 30 minutes.
Preheat oven to 375F. Bake rolls until golden, about 15 min. Meanwhile make cream cheese frosting by beating softened cream cheese and butter together. Add vanilla and then powdered sugar, 1/2 c at a time. After rolls have cooled, top with frosting and enjoy!
Rhetorically,
Rebekah
yummy!
ReplyDelete