This recipe is from a book my mother-in-law gave me called Make-A-Mix
Cinnamon Rolls
1 TB active dry yeast or 1 (1/4 oz) package
1 1/2 cup lukewarm water 110F (45C)
2 eggs, beaten
1/4 cup vegetable oil or melted margarine
5 to 6 cups HOT ROLL MIX (see below)
2 TB butter or margarine, melted
1/2 cup brown sugar
2 tsp ground cinnamon
1/2 cup raisins, optional (we don't put raisins in them)
1/4 cup chopped nuts, optional
Sweet Glaze
2 cups sifted powdered sugar
1/2 tsp vanilla
about 4 TB milk
In a large bowl, dissolve yeast in water. Blend in eggs and oil or margarine. Add 5 cups HOT ROLL MIX. Stir well. Add more HOT ROLL MIX to make a soft dough. Knead about 5 minutes, until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled, about 1 hour.
Grease 2 baking sheets. Punch down dough. Let stand 10 minutes. On a lightly floured surface, roll out dough to 12" x 24" about 1/4 inch thick. Brush surface with melted butter or margarine. Sprinkle brown sugar and cinnamon on dough. Then sprinkle nuts and raisins, if desired. Roll dough like a jelly roll and cut into 24 1 inch slices. (We do big rolls and actually cut them about 2 inches, maybe a little less..) Place on prepared baking sheets. Cover with a damp towel and let rise in a warm place until doubled, 30 to 60 minutes. Preheat oven to 375 F(190C). Bake 20 to 25 minutes, until golden brown. Prepare Sweet Glaze, and brush on warm rolls.
Sweet Glaze
In a small bowl combine powdered sugar, vanilla and enough milk to make a thin mixture.
I usually half the HOT ROLL MIX. I don't have a container to hold that much mix.
HOT ROLL MIX
5 lb. (20 cups) all-purpose flour
1 1/4 cups sugar
4 tsp salt
1 cup instant nonfat dry milk
Combine all ingredients in large bowl. Stir together to distribute evenly. Put in a large airtight container. Label with date the contents. Store in a cool, dry place. Use within 6 to 8 months. Makes about 22 cups HOT ROLL MIX.
Cinnamon Rolls
1 TB active dry yeast or 1 (1/4 oz) package1 1/2 cup lukewarm water 110F (45C)
2 eggs, beaten
1/4 cup vegetable oil or melted margarine
5 to 6 cups HOT ROLL MIX (see below)
2 TB butter or margarine, melted
1/2 cup brown sugar
2 tsp ground cinnamon
1/2 cup raisins, optional (we don't put raisins in them)
1/4 cup chopped nuts, optional
Sweet Glaze
2 cups sifted powdered sugar
1/2 tsp vanilla
about 4 TB milk
In a large bowl, dissolve yeast in water. Blend in eggs and oil or margarine. Add 5 cups HOT ROLL MIX. Stir well. Add more HOT ROLL MIX to make a soft dough. Knead about 5 minutes, until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled, about 1 hour.
Grease 2 baking sheets. Punch down dough. Let stand 10 minutes. On a lightly floured surface, roll out dough to 12" x 24" about 1/4 inch thick. Brush surface with melted butter or margarine. Sprinkle brown sugar and cinnamon on dough. Then sprinkle nuts and raisins, if desired. Roll dough like a jelly roll and cut into 24 1 inch slices. (We do big rolls and actually cut them about 2 inches, maybe a little less..) Place on prepared baking sheets. Cover with a damp towel and let rise in a warm place until doubled, 30 to 60 minutes. Preheat oven to 375 F(190C). Bake 20 to 25 minutes, until golden brown. Prepare Sweet Glaze, and brush on warm rolls.
Sweet Glaze
In a small bowl combine powdered sugar, vanilla and enough milk to make a thin mixture.
I usually half the HOT ROLL MIX. I don't have a container to hold that much mix.
HOT ROLL MIX
5 lb. (20 cups) all-purpose flour
1 1/4 cups sugar
4 tsp salt
1 cup instant nonfat dry milk
Combine all ingredients in large bowl. Stir together to distribute evenly. Put in a large airtight container. Label with date the contents. Store in a cool, dry place. Use within 6 to 8 months. Makes about 22 cups HOT ROLL MIX.
