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Thursday, June 24, 2010

Cinnamon Rolls
 (Stephanie Church)

$3.19 ($0.27 each)
1 1/2 hours.

Sweet Dough

1¼ c very warm water

2 tsp active dry yeast

½ c sugar

1 egg

1½ tsp salt

½ c shortening

4 c bread flour


¼ c butter, softened

¼ c granulated sugar

¼ c packed brown sugar

2 Tbsp ground cinnamon

1 Tbsp light corn syrup


2 oz cream cheese, softened

2 Tbsp butter, softened

½ tsp vanilla

1-1/3 c powdered sugar

2 Tbsp milk

Add very warm water, yeast, and sugar into a mixer. Let it sit for a couple minutes (while you gather the rest of the items you need). Then add the rest of the sweet dough ingredients. Be sure to mix after each cup of flour. Once dough is formed continue to mix it on “level 2” for approximately 10 minutes. (This is necessary for the gluten to form). Cover and let rise until double, about 1 hour. Then remove dough from mixing bowl (with lightly floured hands). Pat dough back and forth with your hands until dough doesn’t stick as much (DON’T add more flour to your hands or the dough. Too much flour makes the dough stiff). Place dough on a clean counter or pastry sheet and roll dough into a 15 x 10” rectangle.

For filling, combine softened butter, sugars, cinnamon, & corn syrup; mix well (mixture will be a little stiff). Spread over dough with a scraper. Starting with the long edge, roll dough towards yourself. Pinch edge to seal. Use dental floss to slice the log you’ve created (usually makes 8 or 9 thick slices). Place cinnamon roll slices into a stone baking dish (spray baking dish lightly w/Pam before placing the cinnamon rolls in it). Cover loosely with plastic wrap and cloth towel. Let rise in a warm place at least 1 hour.

Preheat oven to 325°. Uncover rolls. Bake 25 min. Don’t over-bake, you want them to be lightly brown! Remove rolls from oven. Cool rolls in baking dish for 10-15 min.
For frosting, combine cream cheese, butter and vanilla. Stir in powdered sugar and milk until smooth. Whisk if needed. Spread lightly over warm rolls.

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