Catherine's Cinnamon Rolls
CATEGORIES
INGREDIENTS
- Cooking Time: 15
- 1 cup whole milk
- 1 1/4 cup water
- 2 packages instant yeast
- 1/2 cup sugar
- 2 tps salt
- 1 tps cinnamon
- 1 tps baking powder
- 1/4 tps baking soda
- 7 to 8 cups all-purpose flour
- 1/2 cup butter, softened
- 1 beaten egg
- Filling:
- 2 TBS melted butter
- 1/4 cup brown or white sugar
- 2 tps cinnamon
- 1/2 cup chopped nuts
DIRECTIONS
- In the large bowl of your electric mixer, place 2 cups flour, yeast, baking powder, baking soda, sugar, cinnamon and salt. Mix, on low, until well blended.
- Heat water and milk to 105 degrees. Add heated liquid and softened butter to flour mixture and blend. Add beaten egg and 2 additional cups flour. Continue to mix until well-blended, then gradually add more flour until it cleans the sides of the bowl.
- Transfer dough to floured board and knead for 5 to 10 minutes or until the dough is elastic. Transfer dough to oiled bowl, cover and let rise until doubled, approx 1 hour.
- Grease the two baking pans with cooking oil or butter (see sizes above) Remove dough from bowl and punch down.
- Roll out dough to rectangle about 16 inches long and 10 inches wide. Brush the dough with melted butter. Sprinkle with cinnamon, sugar and pecans distributing evenly. Roll up into a tight roll(so it is 16 inches long, not 10) and seal the edge.
- Cut into 3/4 inch slices and transfer to the prepared baking pans, leaving approx 1/2 inch between them. Cover with a towel and let rise again until double.
- Preheat your oven to 400 degrees F. Bake rolls on middle rack for 15 minutes. Allow to cool and then frost with your favorite icing if desired. I like these plain and rarely frost them.