Happy Saturday! I have had a few requests for the cinnamon rolls we made last weekend so I thought I better post it. Tuesday night I pulled the 5 out that I had frozen and let them thaw and rise. By Wednesday morning they were HUGE! They turned out great, though! So much better than the store bought ones you pull out of the refrigerator or freezer. I can see having a bunch of these on hand for whenever I get a hankerin' for some!
This recipe is from a place called Barbara's Bed and Breakfast in Estes Park, CO. We didn't stay there but after trying this recipe I think we should the next time we go back!
Makes 12 Rolls
2 1/2 cups
2 packages active dry yeast
1/3 cup sugar
1/3 cup oil
3 teaspoons baking powder
6-7 cups flour
cup (1 stick) butter, melted
1/4 cup sugar
1/2 cup packed brown sugar
Bring the milk
just to below the boiling point; cool to lukewarm. Dissolve the 2
packages of yeast in 1/2 cup of the lukewarm milk. Add the yeast
mixture, sugar, oil, salt, baking powder and egg to the remaining 2 cups
of milk. Mix well; then add flour until easy to handle. Knead until
smooth. Place dough in a lightly oiled bowl. Cover and allow to rise
until doubled in size. Punch down dough and roll into an 18x24-inch
rectangle. Cover with the melted butter.
Preheat the oven to 350.
Combine the filling ingredients and sprinkle on top of the butter. Roll
the dough up tightly, jelly-roll fashion, starting with the 24-inch
side; seal edges. Cut into 12 (2-inch) slices. At this point, the slices
can be frozen, then removed as needed, or placed in a greased pan,
refrigerated and covered for up to 48 hours. If refrigerated, take rolls
out and allow to rise, if needed.
Bake about 20 minutes, until
light brown. Let cool for about 10 minutes and then frost or drizzle
with a vanilla glaze, using your favorite recipe.
Enjoy! They are super yummy!