Stephanie’s Cinnamon RollsNovember 11, 2009 at 9:36 am | Posted in breakfast | 4 Comments
Tags: Baking, bread, breakfast, cinnamon rolls
I don’t know who Stephanie is, but I know that she is an amazing baker. Stephanie, (hello Sue’s friend in Michigan!), thank you for sharing your recipe with California. These have graced my Christmas morning table, began quiet Saturday’s at home, and delivered each and every time.
But I must admit, the kneading and rising time of the original recipe (below)…well, let’s just say I wanted an easier way, so I turned to my faithful bread maker (circa my 1997 wedding). The results are amazing!
Stephanie’s Cinnamon Rolls (bread maker adaptation)
- 1 1/4 cups warm water
- 1 pkg yeast
- 1/4 cup sugar
- 1 1/2 tsp salt
- 1 egg
- 1/4 cup crisco
- 4 cups flour (divided)
- 1/2-3/4 cup cinnamon sugar
- 1 stick of butter, room temperature
Mix water, yeast, sugar and salt in a small bowl, set aside. In your bread maker, mix egg, crisco and 2 cups of the flour. Add the water mixture to the bread maker. Then add 1 more cup of flour.
Turn your bread maker on the dough setting and let it mix for 1 minute. Add 1/2 cup of flour as it is mixing. After another minute, add the last 1/2 cup of flour (make sure your flour is all in before your bread maker gets to the kneeding stage, for mine it’s minute 6). Now just leave it alone until it has risen, 1 1/2 hours in total.
Once the dough is ready, turn out onto a lightly dusted smooth surface and shape into a 5″ x 18 ” rectangle. Spread with butter. Sprinkle with cinnamon sugar.
Roll lengthwise. Pinch the seam so it stays closed. Slice into 12 equal pieces. Place spirals into a greased 9 x 13 pan. (Don’t worry if they look whimpy at this point, they raise again in the oven while baking).
Bake at 325 degrees for 30 minutes. Cool slightly before frosting.
Sour Cream Frosting
- 1/3 cup room temperature butter
- 1 cup sugar
- 4 Tbsp sour cream
- 1 tsp vanilla
Mix and spread on warm cinnamon rolls. Enjoy!
“Stephanie’s Cinnamon Rolls”
- 2.5 cups warm water
- 1/2 cup sugar
- 1 Tablespoon salt
- 2 pkgs (or 1 T) yeast
- 2 eggs
- 1/2 cup crisco
- 4 cups flour
Mix and add in an additional 3 cups flour until somewhat stiff. Use 1 cup more flour to knead dough into a soft ball (about 3-4 minutes)
Place in a greased bowl and let rise till double. (about an hour).
Punch down. Divide into 2 pieces. One at a time, roll each 1/2 into a rectangle (about 5″ x 18″). Spread with softened butter. (I use on stick butter on each rectangle of dough). Sprinkle generously with cinnamon sugar.
Roll lengthwise. Pinch the seam so it stays rolled. Slice into 12 equal pieces. Place these spirals into a greased 9×13 pan.
Bake 20-30 minutes at 325 degrees.
Cool some before frosting with butter cream frosting.
Frosting (if you need a good butter cream recipe)
- 2/3 cup unsalted butter
- 4 cups powdered sugar
- 2-4 Tablespoons milk
Cream butter, add sugar and milk. Blend and then whip at highest setting till smooth.