Saturday, March 13, 2010

Paula's Cinnamon Rolls



  • 1/4-ounce package yeast
  • 1/2 cup warm water
  • 1/2 cup scalded milk
  • 1/4 cup sugar
  • 1/3 cup butter or shortening
  • 1 teaspoon salt
  • 1 egg
  • 3 1/2 to 4 cups all-purpose flour


  • 1/2 cup melted butter, plus more for pan
  • 3/4 cup sugar, plus more for pan
  • 2 tablespoons ground cinnamon
  • 3/4 cup raisins, walnuts, or pecans, optional***


  • 1/4 cup butter
  • 4 oz cream cheese
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Milk, added one tablespoon at a time until frosting reaches desired consistency


In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix scalded milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size -- 1 1/2 to 3 hours.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread softened butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
Coat the bottom of baking pan with butter and sprinkle with sugar and flour. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake at 350 degrees for about 25 minutes or until nicely browned.
Meanwhile, make the cream cheese frosting. Cream together the butter and cream cheese, mix in powdered sugar, add vanilla, then gradually add milk until desired consistency is reached. Let cinnamon rolls cool slightly before frosting.

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