Ingredients
-
-
1
-
1
-
1
-
1/2
-
1/3
-
1
-
2
-
4
-
-
1
-
2 1/2
-
1/3
-
1/8
-
Directions
Karen’s Cinnamon Rolls Sin Amon Rolls, Oooey gooey SINFULLY good Cinnamon Rolls! I get asked to make these and asked for the recipe ALL the time!!! They are fabulous! I hope you enjoy! I usually bake with butter in most dessert recipes but this recipe margarine makes all the difference Cooking times includes time for rising , When you refrigerate the cinnamon rolls overnight, do you cut the rolls and place them on a baking sheet before you refrigerateven them?, Very good! We use butter only in our home and as much as I hated using margarine, I am super glad I did! The little note in the recipe kept haunting me (NO SUBSTITUTIONS), so I didn’t stray from the recipe in that aspect I added orange oil and zest in the filling as well as in the icing and used orange juice in place of the milk for a nice gooey orange roll! Thank you for sharing this recipe!
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Steps
|
1
Done
|
For the Rolls: |
|
2
Done
|
in a Small Bowl, Dissolve the Yeast in Warm Milk With 1 Tsp of Sugar. Allow to Proof (sit) For 10 Minutes Until It Becomes Foamy. |
|
3
Done
|
in a Large Mixing Bowl, Beat the Margarine, Sugar, Salt and Eggs Until Combined. |
|
4
Done
|
Add 2 Cups of Flour and the Yeast. |
|
5
Done
|
Continue Mixing and Adding Flour Until You Have Use 4 Cups Total of Flour. |
|
6
Done
|
Roll Out Onto a Floured Surface and Knead For About 5-10 Minutes Until Smooth and No Longer Sticky. (you May Need to Add More Flour). |
|
7
Done
|
Put Into a Lightly Greased Bowl Turning Once to Coat the Dough. |
|
8
Done
|
Cover With a Clean Towel and Place Into a Warm Draft Free Place and Allow to Rise For an Hour. |
|
9
Done
|
Punch Dough Down and Roll Out on a Lightly Floured Surface Into a Large Rectangle 21 X 16 Inches. |
|
10
Done
|
Filling: Spread the Softened Margarine Over the Surface of the Dough Leaving a 1/2-Inch Border Around the Edges. |
|
11
Done
|
Blend Brown Sugar, Cinnamon and Nutmeg in a Small Bowl. |
|
12
Done
|
Sprinkle Evenly Over the Margarine. |
|
13
Done
|
Roll the Dough Jellyroll Style Starting at the 21-Inch Edge. |
|
14
Done
|
Pinch the Ends Together. |
|
15
Done
|
Grease a 15 X 10-Inch Pan Lightly. |
