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Cinnamon Rolls, Texas Style

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Ingredients

Adjust Servings:
4 cups water, warm
1 cup sugar
2 tablespoons salt
13 cups flour, all purpose
4 eggs, beaten
2/3 cup shortening, melted
1 teaspoon almond extract
4 (1/4 ounce) packages yeast
3 tablespoons cinnamon
2 cups brown sugar
1 cup butter, cold
16 ounces cream cheese

Nutritional information

416
Calories
128 g
Calories From Fat
14.3 g
Total Fat
6.9 g
Saturated Fat
48.1 mg
Cholesterol
486.9 mg
Sodium
66 g
Carbs
1.8 g
Dietary Fiber
30.3 g
Sugars
6.5 g
Protein
134g
Serving Size

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Cinnamon Rolls, Texas Style

Features:
    Cuisine:

    just made them . WOW

    • 220 min
    • Serves 36
    • Easy

    Ingredients

    Directions

    Share

    Cinnamon Rolls, Texas Style, These unbelievable rolls are an adaptation of my mother’s recipe This recipe makes 36 large rolls, 12 per cookie sheet The trick is to be patient and let them rise both in the bowl and on the sheets I have used bread machine yeast and regular active dry yeast, both work fine The bread machine yeast really goes nuts and is better if you have less time Watch it though, it really rises fast The frosting recipe and the motivation to make cinnamon rolls was inspired by the book, Peace Like a River by Leif Enger, a fantastic read Hope you enjoy these monsters, they’re a big hit at work , just made them WOW, Made these specifically to share at a potluck, & even then I ended up cutting them in half so there’d be more to go around! For some silly reason or other I did expect to have a few to take back home, but such was not the case ~ They were all gone! A good thing, I suppose, but I will be making these again, although, if it’s to be for just the 2 of us, I’ll at least be cutting the recipe in half! Oh, yes, I did use the hot chocolate rather than the coffee, & obviously that worked our very well! Thanks for sharing the recipe! [Made & reviewed in the current Veggie Swap]


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    Steps

    1
    Done

    Dissolve Yeast in 1 Cup of Warm Water, Set Aside.

    2
    Done

    Combine 3 Cups Warm Water, Sugar, Salt. Stir to Dissolve.

    3
    Done

    Add Yeast, Eggs, Shortening, Extract and 6 Cups of Flour. Mix Well.

    4
    Done

    With Dough Hook, Mix in Remaining Flour.

    5
    Done

    Knead Well and Form a Ball. Place Dough in a Well Greased Bowl. Cover, Let Rise 1 Hour or Until Doubled.

    6
    Done

    Punch Down the Dough and Roll It Out on a Lightly Floured Surface.

    7
    Done

    Form in to a Rectangle About 1/2" Thick. (about 1 Foot Wide by 3 Feet Long).

    8
    Done

    Mix Filling by Hand and Spread on the Dough. (cold Butter Works Better, as a Melted, Thinner Filling Is Harder to Keep in While Slicing).

    9
    Done

    Leave One of the Long Edges Clear of Filling.

    10
    Done

    Roll the Dough Jellyroll Style Toward the Edge Without the Filling.

    11
    Done

    With a Very Sharp Knife or a String, Cut Into 1" Thick Rolls.

    12
    Done

    Place Rolls on Well Greased Cookie Sheets Leaving Some Space Between the Rolls.

    13
    Done

    Preheat Oven to 375.

    14
    Done

    Let the Rolls Rise For a Half Hour of So, not More Than Double in Size.

    15
    Done

    Place in Oven, One Sheet at a Time, For 15-20 Min or Until Golden Brown.

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    Hope Lewis

    Seafood sensation known for his fresh and flavorful fish dishes.

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