Cinnamon Rolls

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Category: Breakfast
Description:

Provided by Chef Kathy Henning of the Nebraska Governor's Residence.

Read the full story from our November/December 2013 issue here!

Number of Servings: 12
Ingredients: 5 ¼ cup unsifted flour
1/2 cup sugar
1 tsp salt
1 Tbsp dry active yeast
1 cup milk
1/2 cup water
2 sticks margarine
2 eggs
1 tsp grated lemon peel
1 tsp cinnamon
1/4 cup granulated sugar
1/4 cup brown sugar

Icing:
4 oz cream cheese, softened
1/4 cup butter, softened
1 ½ cup powdered sugar
1/2 tsp vanilla
1 ½ tsp milk
Directions: To make rolls: Use a standard mixer and dough hook. Start with 2 cups flour and add next eight ingredients. Let batter mix for 2 minutes before adding remaining 3 ¼ cups flour. Mix with dough hook until a soft dough forms (dough will pull away from side of bowl, but is still sticky). Grease a large bowl with shortening.
Place dough ball in bowl and cover with plastic wrap. Let rise until doubled (about 1 hour). Punch down and let rise until half-doubled. Roll out into rectangle and spread 1/2-3/4 cup soft margarine on it. Mix cinnamon, brown sugar and 1/4 cup granulated sugar and sprinkle on top. Roll up tightly and cut with string to make 12 rolls. Bake in oven at 375° for 25-30 minutes.

To make icing: In a mixing bowl, beat icing ingredients until well mixed. Frost warm rolls.
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Nebraska Life September 2018 - September 2018
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