DOUGH INGREDIENTS
(makes about 65 rolls)
2 squares margarine (1 cup)
3/4 cup sugar
2 cups warm water or milk
2 yeast packages in 1/2 cup warm water
1 TBS sugar in yeast water
1 tsp salt
3 eggs beaten
6 to 7 cups flour (more or less depending on the texture of dough)
CINNAMON / SUGAR MIXTURE
1 cup white sugar
2/3 cup brown sugar
1 TBS cinnamon
1/2 cup butter (for spreading on the dough)
DIRECTIONS
In a small bowl, put 2 packages of yeast (or 4 1/2 tsp) into 1/2 cup warm water with 1 TBS sugar. Allow yeast to sit in warm water and sugar until it become foamy (about 5-10 minutes).
In your mixer, beat margarine and sugar until sticky and pour warm milk over. Add eggs and yeast. Add salt and flour. Beat together and kneed. The dough should be sticky, but workable - it shouldn't stick to your fingers if you touch it, but it should be very soft. Put the dough in a greased bowl and allow it to rise 1-2 hours. (until it doubles in size)
Punch down the dough and let rise 45 more minutes. (a little trick I use is to heat the oven to 200 degrees while I am mixing the dough. As soon as the oven reaches 200 degrees, turn it off and continue mixing the dough. That speeds up the rising process - it just needs to double in size)
Split dough into 4 balls. On a greased surface, roll one ball at a time out in a rectangle. Make the rectangle about 1/4 inch thick. Spread softened margarine or butter on the rolled out dough and generously put the cinnamon/sugar mixture on. Roll the dough along the long side of the rectangle, so that it is one big long roll.
Use string or dental floss to cut the dough into individual cinnamon rolls (about 1 inch thick). Like this.
*Set rolls out on greased cookie sheet and let them rise until they have doubled in size (about 30 - 45 minutes). Bake at 350 degrees for 15-20 minutes. (This dough also makes good dinner rolls!) Once the rolls have cooled a bit, spread frosting generously on top and serve.
In your mixer, beat margarine and sugar until sticky and pour warm milk over. Add eggs and yeast. Add salt and flour. Beat together and kneed. The dough should be sticky, but workable - it shouldn't stick to your fingers if you touch it, but it should be very soft. Put the dough in a greased bowl and allow it to rise 1-2 hours. (until it doubles in size)
Punch down the dough and let rise 45 more minutes. (a little trick I use is to heat the oven to 200 degrees while I am mixing the dough. As soon as the oven reaches 200 degrees, turn it off and continue mixing the dough. That speeds up the rising process - it just needs to double in size)
Split dough into 4 balls. On a greased surface, roll one ball at a time out in a rectangle. Make the rectangle about 1/4 inch thick. Spread softened margarine or butter on the rolled out dough and generously put the cinnamon/sugar mixture on. Roll the dough along the long side of the rectangle, so that it is one big long roll.
Use string or dental floss to cut the dough into individual cinnamon rolls (about 1 inch thick). Like this.
*Set rolls out on greased cookie sheet and let them rise until they have doubled in size (about 30 - 45 minutes). Bake at 350 degrees for 15-20 minutes. (This dough also makes good dinner rolls!) Once the rolls have cooled a bit, spread frosting generously on top and serve.
**If you want to pre-make the dough and bake them fresh in the morning, you can roll out the cinnamon rolls and put them on the pan, cover them with plastic wrap and immediately put them in the fridge overnight. Once they are removed from the fridge, allow them to rise about 1 hour. Then bake and frost them as instructed above.
CREAM CHEESE FROSTING
8 oz container cool whip
8 oz package cream cheese
1 cup powder sugar
Beat sugar and cream cheese together until creamy. Fold in the cool whip. refrigerate until ready to frost.
Dough Recipe given to Haley Rencher by Rosemarie Deppe,
Frosting recipe from Laura Johnson.
Photo by Haley Rencher
Frosting recipe from Laura Johnson.
Photo by Haley Rencher
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