Shelley’s Fantastic Cinnamon Rolls
Over the years I have confiscated a number of my friend, Shelley’s recipes. I make chocolate covered pretzels each year that she first made and learned to dip Twizzlers in good chocolate. Another of these gems is a simple cinnamon roll recipe. I am not a good baker-it takes too much time and things do not always work. My brother, Jay, is a much better baker and he will appear in another blog entry at some point. These gooey, delicious rolls are very quick to make and turn out every time.
Anyone who gives you a cinnamon roll fresh out of the oven is a friend for life.”
―
Shelley's Fantastic Cinnamon Rolls (Confiscated by Julie)
Ingredients:
½ cup oil
1/3 cup sugar
3 tablespoons yeast
1 ¼ cups hot tap water
5 ¼ cups flour (approximately)
1 ½ teaspoons salt
2 eggs slightly beaten
Filling:
1 ½ tablespoons cinnamon
2/3 cup sugar ¼-1/3 cup melted butter
Glaze:
1 cup powdered sugar
1/8 cup very hot water
1/4 teaspoon vanilla or almond extract
1/2 teaspoon melted butter
Pinch salt
Preparation:
Combine oil, sugar, yeast, and water with wooden spoon in a large bowl. Cover and let sit for 15 minutes. Mix salt with around 4 ½ – 5 Cups of the flour and add to yeast mixture with eggs. Mix with a wooden spoon until blended. The dough will be quite soft. On a clean, flat, floured surface, pour dough out and knead 7-8 times. Too much kneading makes the rolls tough. Add around 4 cups of flour and knead in the rest – basically until it is not sticky.
Roll out dough into a rectangle, approximately 15-18 inches long and 6-8 inches wide. Pour the melted butter over the entire rectangle. Sprinkle the cinnamon and sugar over the rectangle. Roll up length wise so you end up with a 15-18 inch log. Use dental floss to cut into 1 or 1 1/2 inch rolls. Cover and let rise 7-10 minutes. Bake at 425 for 10-15 minutes or when barely brown (at sea level, closer to 10 minutes). For the glaze, mix hot water in the powdered sugar and rest of ingredients. Pour over warm rolls.
