why has it taken me this long to attempt one of my all time favourite baked goods? firstly i was scared they wouldn't live up to the amazing hype of the scrolls i've enjoyed over the years and secondly it can only be the very idea of getting up close and personal with dough. embarrassingly enough, this baker has never attempted bread making and therefore the idea of using yeast in baking and have it fail is more frightening than starting a new life across the other side of the world. as i have always known that these scrolls would be a labour of love, my perfectionist nature was waiting for just the right moment to attempt them. after i indulged in an amazing scroll at the greenwich market a fortnight ago, it was the final straw...i needed to bake these beauties and leave this ridiculous fear behind. so, my friends, i come to you with a recipe. a recipe that even a dough virgin can attempt and succeed at. i raise my spatula to you, grandma dottie and your awesome cinnamon scrolls. you made this recipe doughable. ;-)
dottie's cinnamon scrolls
1 pkg. active dry yeast
1/2 cup warm water (105 to 115 degrees)
1/2 cup lukewarm milk (scalded then cooled)
1/3 cup sugar (1/2 cup if you like it sweeter)
1/3 cup shortening, or margarine or butter, softened
1 teaspoon salt
3 1/2 to 4 cups all-purpose flour(if using self-rising flour omit salt)
2 tablespoon margarine or butter, softened
1/2 cup sugar
2 teaspoon ground cinnamon
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla
Directions for making the cinnamon rolls...
Dissolve yeast in warm water in large bowl. Stir in milk, sugar, shortening, salt, egg and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface, knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 hours. (dough is ready if an indentation remains when touched).
Punch down dough; on a lightly floured surface roll dough into rectangle about 9-x18-inches; Once rolled out spread with margarine. Mix sugar and cinnamon together in small dish. Sprinkle over rectangle.(This is optional - If you like raisins or chopped nuts you may sprinkle a 1/2 cup of each) over the sprinkled cinnamon before rolling up.
Roll up tightly, beginning at wide(18) side.Seal well by pinching edges of roll together.Stretch roll to make even. Cut roll into 1 to 1 1/2 inch slices. Place a little apart on greased pan or cookie sheet . Cover and let rise until double in bulk, about 35 to 40 minutes. Heat oven to 375 degrees. Bake until golden brown, 25 to 30 minutes.
Spread rolls with Glaze cinnamon rolls while warm. Makes about 18 cinnamon rolls. Glaze: Mix powdered sugar, milk and vanilla until glaze is smooth and of desired consistency. Add little more milk if too thick.
Shared by Dottie.