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January 2017

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Lorraine's Cinnamon Rolls

This has been adapted from Jeanie Andelin's beloved recipe. These are a traditional General Conference viewing treat. You can toy with the filling ingredients and amounts, adding nuts or raisins or other fruit, different sugars, etc. Or you can omit the cinnamon and use some orange juice and zest. These have never let me down.

Lorraine's Cinnamon Rolls

Step 1: Dough

1 3/4 C warm water
1 T yeast
2 eggs
1/4 C sugar
1/4 C oil
6 C flour
2 t salt

Combine all ingredients. Process in mixer or knead by hand a full 5 minutes. Let rise until double, about an hour and a half, in a warm place, or overnight in the fridge. Punch down dough to remove all gas bubbles. On a floured board or table, roll out the dough into a large rectangle shape, making it as thin as possible. 

Step 2: Filling

1/4 C butter, melted
1 -2 C brown sugar

Pour  butter over rolled-out dough, brushing to within 1/2 inch from edges. With a spatula, spread brown sugar evenly on butter. Sprinkle cinnamon liberally over brown sugar. (I use so much you can barely see the brown sugar below it.) Roll up rectangle into a long tube. Slice into even rolls with a dry serrated knife or with dental floss. Place evenly onto a greased jelly roll pan, or 2 greased 9x13" pans. Let rise in warm place until double, 20 to 40 minutes. The longer you let them rise, the lighter your rolls will be. Bake at 325 degrees 15 to 20 minutes, until barely golden. 

Step 3: Icing

1/4 C butter, softened
4 oz cream cheese, softened 
2 C powdered sugar
1 t vanilla
1/4 C milk, or whatever it takes to make it the consistency you like

Combine butter, cream cheese, sugar and vanilla. Add milk one tablespoon at a time, beating constantly, until desired consistency. Spread liberally over slightly cooled rolls. Thick frosting is preferred by some, but a think glaze (use more milk) may be favored.