The Bread Lady's Cinnamon Rolls

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Ingredients

DOUGH
5 cups all purpose flour
1/3 cup sugar
1 Tbsp. baking powder
1 tsp. baking soda
2 tsp. salt
2 Tbsp. dry yeast
¼ c. warm water
¾ cup oil (I use Canola)
2 cups warm buttermilk

CINNAMON BREAD ICING
1 stick margarine (or butter)
1 box confectioners' sugar
Milk

Directions

CINNAMON BREAD DOUGH DIRECTIONS:

In a large mixing bowl, sift the first five ingredients. Dissolve yeast in the ¼ cup warm water (sprinkle a pinch of sugar to aid the fermentation process); let stand 5 minutes. Add the yeast mixture, buttermilk, and oil to the dry mixture. Mix well. Using ¼ of the dough, turn out onto a lightly-floured surface; knead lightly, 3-4 times. Roll to a 1/2 -inch thickness measuring approximately 8 inches by 12 inches. Brush with melted margarine/butter or water. Sprinkle a mixture of sugar/cinnamon. (Can also add nuts and raisins at this point.) Roll up like a jelly roll. Using a serrated-edge knife, cut in 7 or 8 equal slices and place in a greased round cake pan. Bake for 10 minutes at 450°.

Variation: To make mini cinnamon muffins, grease a 24 mini muffin pan. Using ¼ of the dough, you can make 24 mini muffins. After the dough is rolled up like a jelly roll, cut in very small, 24 slices. If the slices are large, they can be cut in half or even in thirds. Bake at 450° for 7 minutes. Frost with CINNAMON BREAD ICING.

CINNAMON BREAD ICING DIRECTIONS:

Melt the margarine. Add the confectioners' sugar and stir with a whisk (can use a mixer). At this point, the mixture will be very lumpy and hard to stir. Add small amounts of milk (can use water) until you reach the desired consistency for icing the bread. Frost the cooled loaves.
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