Brian Cressall insatiable appetite, unending curiosity

Monday, June 8, 2009

Cinnamon Rolls

My wife asked me to make some cinnamon rolls for a meeting that she was in charge of, so I proceeded to make a double batch. After all, I couldn't make a bunch of cinnamon rolls that I couldn't eat.

  • 2 cups scalded milk
  • 1/2 cup shortening
  • 1 cup mashed potatoes
  • 2 tablespoons yeast
  • 1/2 cup warm water
  • 2 eggs, slightly beatedn
  • 1 cup sugar
  • 2 tsp salt
  • 7 cups flour

Pour milk over shortening and allow to cool to lukewarm. Soften years in 1/2 cup warm water. Add milk mixture with eggs, sugar, salt, and mashed potatoes. Mix thoroughly. Add the flour in increments. Knead dough until soft and smooth. Transfer to a larger bowl and cover. Allow to rise until double. Divide dough in half, roll into rectangle 1/2 inch thick. Spread with butter or water so that the cinnamon sugar will stick. Sprinkle with cinnamon sugar. Roll up and cut into 10-12 slices. Dental floss works well to cut the dough. Place the floss under the roll and bring the floss up on both sides and cross them across the top, then pull out to slice the dough cleanly. Spray cooking spray on a baking sheet and place the rolls on the sheet. Allow to rise until roughly double in size. Bake for 20 minutes at 350 degrees. Ice with your favorite icing.

Cream Cheese Icing

4 ounces cream cheese, softened
1/4 cup butter, softened
1 1/2 cups powdered sugar
1 1/2 teaspoons milk
1/2 teaspoon vanilla

1 comment: