*Homemade Cinnamon Rolls*
From zen2
Ingredients:
Dough:
- 1 1/2 cups all purpose flour
- 1/4 cup sugar
- 1 package active dry yeast (2 tsp.)
- 1/2 teaspoon salt
- 1/2 cup 1% milk warmed to 110°.
- 3 Tablespoons oil (canola or extra light olive oil)
- 1 egg
- about 1/4 cup additional flour
Filling:
- 2 Tablespoons softened butter or trans-fat free margarine
- 1/4 cup brown sugar
- 2 teaspoons cinnamon
Frosting:
- 1 cup powdered sugar
- 1/4 teaspoon vanilla
- about 2 Tablespoons milk
Instructions:
- Combine dry ingredients in a bowl.
- Stir in milk followed by oil & egg.
- Beat on high for 3 minutes.
- Add additional flour until dough forms a mass.
- On a floured surface, knead for 5 minutes. (about 150 turns)
- Cover with plastic or a bowl & let rest 10 minutes.
- Meantime, grease an 8-inch round pan and combine the brown sugar and cinnamon in a small bowl.
- On a floured surface, roll dough into 12” x 9”.
- Spread with butter/margarine followed by brown sugar mixture.
- Roll up the dough (not too tightly) starting at the 9” end.
- Cut 1/2-inch off either end.
- With a serrated knife or using dental floss, cut log into 8 even slices and arrange in pan.
- Cover with plastic & rise in a warm spot until doubled, about 1 1/2 hours.
- Bake in preheated oven at 350° F for about 15 minutes.
- Cool in the pan for 10 minutes, then frost.
- To make frosting, combine powdered sugar & vanilla and slowly add milk for a spreading consistency.
Note:
To make overnight rolls, follow steps 1 thru 10. Cover pan with plastic and refrigerate overnight. Remove from fridge in the morning and let rise in a warm spot for about 1 1/2 hours until rolls are doubled in size. Continue at step #12.