Monday, March 29, 2010

Janae's Cinnamon/Orange Rolls

This is my mom's famous cinnamon roll recipe. When I was in high school we would threaten her that we were going to Cinnabon so she would make these for us. At the end is an alternate orange roll filling that is quite good as well. A good tip to keep in mind is that the entire recipe calls for 2.5 cups of water. Yield: 2-4 dozen depending on size. You can frost these when they are warm, but it works better when they are cold, or you can do both for extra frostiness.

In a small bowl Dissolve:
2 pkgs yeast (5 tsp)
1/2 cup warm water
In a mixer or large bowl cream:
1 cup shortening
1 cup sugar
2 tsp. salt
1 cup boiling water to melt shortening
4 beaten eggs
yeast mixture
8 cups flour
Alternately with 1 cup cold water.

Dough is sticky, put in fridge for 2 hours to overnight. Roll dough into a giant rectangle. Sprinkle with cinnamon and sugar. Roll up. Cut and put in baking pan having rolls just touch. Let raise 2-3 hours. Bake 350 for 15 min or until internal temp reaches 180. Frosting: powdered sugar + milk.

Orange roll filling: Put 1 orange with peel in food processor, pulse until it turns to goo. Spread on dough and sprinkle with plenty of sugar. Bake at 350 for 12-15 minutes. Make sure they are done as they are sticky. Frosting: Pulse1 orange with peel in food processor until it turns to goo. Mix with powdered sugar.

Here is a Youtube video of a guy cutting his cinnamon rolls with dental floss. The video is annoying, but you can kind see what he is doing. I will try to get my sister to give us a better demo video shortly.

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