|
|
Linda's Fresh Cinnamon Rolls (School Recipe)Breads & Rolls
Add to Recipe Box
|
|
|
Submitted by Linda Bradley
Forked Island, LA
on Friday, August 23, 2002
|
 MacGourmet users, drag image to your MacGourmet recipe box.
|
|
|
| Makes: | |
| Prep Time: | 30 minutes |
| Cook Time: | 15 minutes |
| Ready In: | 45 minutes |
|
These cinnamon rolls are the best! Ask anyone who ate cinnamon rolls in the school cafeteria if these were not the best ones ever! Bring back great classic memories and bake some tonight. |
| |
| Ingredients |
| On this website - Linda's Fresh Roll (School Recipe) |
1 cup granulated sugar |
| 3 tbsp cinnamon |
2 tbsp canola oil |
| 1 cup chopped pecans |
1/2 cup raisins optional |
| Cinnamon Roll Glaze |
2 cups powdered sugar |
| 2 tbsp melted butter |
1 tsp vanilla |
| milk per the instructions |
| |
| | | Directions | Start by making a batch of Linda's Fresh Roll (School Recipe)from this website or cookbook. Set to rise. Combine the sugar, cinnamon, and oil. It will look like brown sugar when done. Set aside. Note this mixture freezes well.
After the first proof (rise), punch down. Divide and cut the dough in half. Roll out the dough in a rectangle shape either 1/4 inch or 1/8 inch thick. Using a pastry brush, brush dough lightly with water. Water helps the mixture stick to the dough. Spread the above cinnamon mixture on the bread dough. Add the pecans and raisins. Roll the dough jelly roll style; cut 3/4 inch to 1 inch thick and put in a greased or buttered pan, barely touching. Let rise to double in size. Bake in a preheated 375 degrees oven for 12 to 15 minutes or until brown.
GLAZE: While the rolls are baking combine the powdered sugar, the melted butter and the vanilla. Add the milk last using only as much as to turn the mixture into a thick syrup. Glaze the rolls while still warm. (Then send me some!)
|
|
| |
| |  Printer-friendly Page
 Send this Recipe to a Friend |
| |
|
|
