Cinnamon Rolls

March 12th, 2007 by
Chef Thom

Sometimes I’ll be setting here eating and I wonder if I put the recipe for what I am eating on this site. Well after using the search box up there in the header I realized I had done you all a gross mis justice by not adding this recipe yet. I like making my own Cinnamon rolls because there is nothing better then getting up in the morning to fresh baked rolls and coffee. Wait a minute, yes there is. Eating a cinnamon roll right after it comes out of the oven. I had been neglect in not posting this easy recipe for cinnamon roles earlier, they take a little time to make but are sure enough worth it. So without further ado or apologizes here it is. Enjoy!

This recipe will make two 13×9x2 inch pans of rolls.
Rolls
2 packages active dry yeast
3 cups lukewarm water
� cup butter or regular margarine
� cup shortening
� cups sugar
2 teaspoons salt
2 eggs
10 cups sifted flour

Topping
1 cup Maple syrup
� cup butter or margarine
1 cup brown sugar firmly packed

Melted Butter or margarine
Ground Cinnamon

Dough
Sprinkle yeast on to lukewarm water, stir to dissolve.
Add � cup butter, shortening, sugar, salt, eggs, and 2 cups flour.
Beat with electric mixer at medium speed until smooth, about 2 minutes, scraping bowl as needed. You can also beat with a spoon until the batter is smooth.

Gradually add enough of the remaining flour to make a soft dough that leaves the sides of the bowl.
Place dough in a lightly greased bowl. Turn the dough over to grease the top.
Cover with a clean cloth and let raise in a warm place till dough has doubled, about 1 1.2 hours.

Combine syrup, � cup butter, and brown sugar in a saucepan.
Heat till sugar dissolves, stirring occasionally.
Remove from heat and cool till luke warm.
Pour syrup evenly into the two pans.

Divide the dough in half.
Roll each into 14×12 inch rectangle on a floured surface.
Spread with melted butter.
Sprinkle with cinnamon.
Roll up like a jelly roll from the narrow side.
Cut into 12 slices and place in one of the pans.
Repeat with remaining dough.
Let raise till double, about 45 minutes.

Bake in a 375 degree oven for 30 minutes or until golden brown.
Remove from pans and cool on a waxed paper covered wire rack.
This will make 24 rolls.