Serve big cinnamon rolls hot

March 06, 1991|By Nancy Byal | Nancy Byal,Better Homes and Gardens Magazine

Some things in life are best when they're homemade -- and extra-big. Cinnamon rolls, warm from your oven, top the list. As the aroma drifts from the kitchen, your family will clamor for a freshly baked sample. Just be sure to save enough for breakfast.

You can freeze these rolls by wrapping them, unfrosted, tightly in freezer wrap or foil. Seal, label and freeze for as long as three months. To reheat in a conventional oven, wrap the frozen rolls in foil. Heat in a 350-degree oven for 20 to 25 minutes or until warm. You can also reheat the frozen rolls, unwrapped, two at a time, in your microwave oven. Cook on 100 percent power (high) for one to 1 1/2 minutes or until warm. Drizzle with your choice of glaze.

Jumbo Cinnamon Rolls

4 1/4 to 4 3/4 cups all-purpose flour

1 package active dry yeast

1 1/4 cups milk

1/4 cup granulated sugar

1/4 cup margarine or butter

1 teaspoon salt

2 eggs

6 tablespoons margarine or butter, softened

1/4 cup packed brown sugar

2 teaspoons ground cinnamon

Maple Nut Glaze or Powdered Sugar Glaze (recipes follow)

In a large mixer bowl combine 1 1/2 cups of the all-purpose flour and the yeast. Heat milk, sugar, margarine and salt just until mixture is warm (120 degrees to 130 degrees) and the margarine almost melted, stirring constantly.

Add the milk mixture to the flour mixture; add eggs. Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for three minutes. Using a spoon, stir in as much of the remaining flour as you can. (The dough will be soft.) Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough, about three to five minutes total. Shape dough into a ball. Place dough in a lightly greased bowl; turn once. Cover; let rise in a warm place until double, about one to 1 1/2 hours. The dough is ready for shaping when you can lightly and quickly press two fingers one-half-inch into dough and indentation remains.

Punch dough down. On a lightly floured surface divide dough in half; shape each half into a smooth ball. Cover; let rest for ten minutes. On a lightly floured surface roll half of the dough to a 12x8-inch rectangle. Spread with three tablespoons of the softened margarine. Combine brown sugar and cinnamon; sprinkle half over the rectangle. Roll up from a short side; seal edges. Make a second roll with remaining dough, margarine and sugar mixture.

Slice each dough roll into eight pieces. Arrange slices, cut side down, on a greased 13x9x2-inch baking pan. Cover; let rise until nearly double, about 30 minutes.

Bake rolls in a 350-degree oven for 25 to 30 minutes or until light brown. Invert immediately onto a wire rack. Cool slightly. Drizzle rolls with Maple Nut Glaze or Powdered Sugar Glaze. Serve warm. Makes 16 rolls.

Maple Nut Glaze

In a small bowl combine one cup sifted powdered sugar, two tablespoons maple syrup or one-half teaspoon maple extract, and enough water or milk (two to three teaspoons) for drizzling


Powdered Sugar Glaze

Combine one cup sifted powdered sugar, one teaspoon vanilla and enough milk (about three to four teaspoons) for drizzling consistency.

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.