Cinnamon Rolls
(Cindy Mickelsen, Dede Hegsted)
In a bowl or mixer put:
1/2 c sugar
1 TB salt
2 TB instant yeast
2 c potato flakes (Winco bulk food is a great place to get these)
4 c flour
Add:
3 eggs
1 cube softened (not melted) margarine
4 c HOT water
Mix in a mixer 5 minutes
Add
4-5 cups flour (you can tell you have enough when it cleans the bowl barely then starts sticking again)
Mix 5 minutes more
Let raise 1 hour
Split in half or thirds
Roll out to be about a quarter of an inch thick
Cover with melted margarine, sprinkle with cinnamon and sugar (add nuts/raisens if you wish)
Roll up into a tube and cut with dental floss or thread about 1 inch thick.
Place on a cookie sheet and let raise 1 hour
Cook 400 degree 10-12 minutes
After cool, frost them.
Frosting:
Blend: 1 cube softened margarine
1 lb powered sugar (about 4 cups)
Add: 1/4 c milk
1 tsp vanilla
Mix throughly and frost your rolls
At Christmas time, sprinkle with red and green sprinkles
(for orange rolls sprinkle sugar only and grated orange peel and add orange orange juice instead of milk to frosting)
Lately, when I make cinnamon rolls, here is what I do. I get all the way to the rolling/cutting up of the cinnamon rolls. Then, I decide how many my family will eat and how many I want to give away. I let those go on their merry way with the next rise and bake. The rest, I flash freeze on parchment or silpat cookie sheets (they can be super close together) and then put into a large ziplock bag. Then, if I want cinnamon rolls for breakfast, I take out at about midnight to put in the oven at about 6:45 am (or I take out in the afternoon to eat for dinner). They aren't quite as good as the ones I cook right away, but with melty frosting and warm cinnamon rolls, they are pretty dang good!
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