Description

I have made all of these recipes myself. I always try to show the original source of the recipe, but am constantly editing them to suit our tastes (so technically they should all say "Adapted from..."). The portions are generally small since my family doesn't consume much food in one sitting.

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*I have recently added a $ label to show that I've calculated the price of the recipe. All prices include 3% food tax.*

Thursday, June 24, 2010

Cinnamon Rolls (Michelle Black)

$2.07 ($0.17 per roll)
80 minutes. Makes 14-18 rolls.

















1 egg
1 c hot water
¼ c sugar
1 tsp salt
¼ c canola oil
½ c cold water
1 Tbsp yeast
3-4 c white flour
¼ c butter, melted
Brown sugar
Cinnamon

Crack egg in mixing bowl. Pour hot water over egg and beat till egg is mixed in well. Add sugar and salt. Mix again a few strokes. Add oil, cold water and mix again. Add yeast and mix again. Let sit for 15 min, then add flour till it looks like a sponge (touch it w/your finger. If you can touch it lightly without sticking too much, it’s good. It’s better if the dough is a little sticky.) Scrape down sides of bowl and cover bowl with a towel. Let it rise 15-20 min, and then punch it down. Repeat the rising and punching. Roll out the dough into a rectangle, spread melted butter and brown sugar generously over the dough, and then sprinkle with cinnamon. Roll the dough into a long tube and slice with a pizza cutter (1-1.5" thick). Put on a greased cookie sheet. Let rise till rolls look bigger (20-30min). Bake at 350° for 15-20 min or until the tops brown slightly. Cool. Drizzle with butter cream frosting:

Butter Cream Frosting:
1/8 c butter or margarine
1/8 c shortening
1 tsp vanilla
~1 c powdered sugar
Milk (start with a little ~1 Tbsp)

Beat all ingredients on high for 5 minutes until smooth and creamy. Add more milk if desired until preferred consistency is reached.

*Use the same dough for scones. Oil: 350°

*Variation: Raspberry Rolls with Lemon Vanilla Icing

Add 1/4-1/2 tsp lemon extract to dough when adding the flour. (I added 1/4 last time. Try 1/2 tsp next time.)

Filling
12 oz pckg frozen raspberries, not thawed (I used fresh)
1/3 c sugar
1 tsp cornstarch

In a medium bowl, toss the raspberries with the sugar and cornstarch. Spread the raspberry filling evenly over the rolled-out dough. Tightly roll up the dough (cinnamon roll style) to form a log and cut into 12 pieces. Arrange on the baking pan cut sides up. This will get messy if using fresh raspberries. Scrape any berries and juice from the work surface into the baking pan between the rolls. Continue directions above.

Icing
1 c powdered sugar
3 Tbsp butter, melted
1 1/2 Tbsp heavy cream
1 Tbsp lemon juice
1 tsp vanilla extract

In a small bowl, whisk together the icing ingredients until thick and spreadable. Top rolls with icing and enjoy!

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