---------- Recipe via Meal-Master (tm) v8.02
  
       Title: T.J. CINNAMON'S CINNAMON ROLLS
  Categories: Breads, Breakfast
       Yield: 14 servings
  
       2 pk Active dry yeast
     1/2 c  Warm water (105-115 degrees
     1/3 c  Granulated sugar - PLUS 1/2
            -teaspoon
       4 c  Flour - all-purpose,
            -(actually 4 to 5 cups)
       1 ts Salt
       1 c  Milk - scalded and cooled to
     110    Degrees F.
     1/3 c  Salad oil
       2    Eggs - at room temperature
 
 --------------------------FILLING--------------------------
     1/2 c  Butter  - or margarine,
            -softened
       1 c  Brown sugar - firmly packed
     1/2 c  Granulated sugar
       2 tb Cinnamon
 
 ---------------------------ICING---------------------------
       1 c  Confectioner’s sugar -
            -sifted
       2 tb Milk - warm (actually 2 to 3
            -Tablespoons)
       1 ts Vanilla extract
  
   In cup dissolve yeast in water with 1/2 teaspoon
   sugar.  Let stand for 5 minutes.  In mixer bowl
   combine 3 cups flour, remaining 1/3 cup sugar and the
   salt.  At low speed gradually beat in milk, oil, eggs
   and yeast mixture; beat until well blended.  Beat in
   additional flour (about 1-1/2 cups) until dough pulls
   away from the sides of bowl.  On floured surface knead
   dough until smooth and elastic, 8 to 10 minutes. Place
   in a greased bowl, turning to grease top.  Cover and
   let rise in a warm, draft free place until doubled in
   bulk, 1 hour. FILLING: In mixer bowl beat all
   ingredients until smooth; set aside. Grease two 9 inch
   round cake pans. On lightly floured surface roll dough
   into an 18x10″ rectangle. Spread with filling.  Roll
   tightly from long side. Cut into fourteen 1 1/4 inch
   slices. Place 1 roll cut side up in center of each
   pan. Arrange remaining rolls in a circle of 6 around
   the center roll. Cover and let rise until doubled in
   bulk, 30 to 40 minutes.     Preheat oven to 350
   degrees.  Bake 25 to 30 minutes, until golden brown.
   Cool in pans 10 minutes.  Invert onto wire racks, then
   invert again to cool. ICING:     In medium bowl whisk
   all ingredients until smooth.  Drizzle over cooled
   rolls.  (Can be made ahead. Wrap well and freeze up to
   1 month. Thaw, wrapped, at room temperature.) Makes 14
   rolls. Nutrition per roll: 410 calories 14 gm fat 6 gm
   protein 67 gm carbohydrates 250 mg sodium 60 mg
   cholesterol Prep. time: 45 minutes plus rising Baking
   time: 25 to 30 minutes From Jim Vorheis. From:
   Michelle Bass
  
 -----

Plain Text Version of This Recipe for Printing or Saving