Old-Fashioned Cinnamon Rolls Recipe
Old-Fashioned Cinnamon Rolls Notes
This recipe comes to us courtesy of The Junior League of Chicago. It is from their cookbook, "Celebrate Chicago! A Taste of Our Town."
- 2 envelopes dry yeast
- 1/2 cup lukewarm water
- 1-1/2 cups milk
- 1-1/2 cups butter
- 1/4 cup sugar
- 1/2 teaspoon salt
- 4 eggs, beaten
- 8-1/4 cups flour
- 4 cups confectioners' sugar
- 1 tablespoon cinnamon
- 6 tablespoons warm water
- 1 teaspoon vanilla extract
Serves / Yields
Soften yeast in lukewarm water in bowl and mix well.
Heat milk, 1 1/2 cups butter and 1/4 cup sugar in saucepan until butter melts, stirring frequently. Cool to lukewarm. Stir in salt and yeast mixture. Add eggs and mix well.
Place 8 cups of the flour in large bowl. Add yeast mixture, stirring until dough clings together. Knead for 5 minutes or until smooth and elastic, adding remaining flour as needed. Place dough in greased bowl, turning to coat surface. Let rise, covered, for 1 hour or until doubled in bulk. Punch dough down.
Chill, covered, for 3 to 10 hours. May store in refrigerator for up to 3 days. Combine 1 cup sugar and cinnamon in bowl and mix well. Divide dough into 8 portions. Work with 1 portion at a time, storing remaining portions in refrigerator. Roll each portion into 9x12 inch rectable on lightly floured surface. Brush with 1 tablespoon of the melted butter; sprinkle with 2 tablespoons of the cinnamon and sugar mixture. Roll as for jelly roll, sealing edge. Cut into eight 1 1/2 inch slices. Place cut side up 1/2 inch apart in greased 8-inch baking pan; each pan will hold 16 slices. Repeat process with remaining dough. Let rise for 45 minutes or until almost doubled in bulk. Bake at 375 degrees for 20-25 minutes or until golden brown. Combine confectioners' sugar, warm water and vanilla in bowl and mix well. Drizzle evenly over rolls. May be baked, glazed and frozen for future use.
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