Cinnamon Rolls

 

Cinnamon Rolls

Butter two large cookie sheets or jelly roll pans and then sprinkle lightly with sugar. Pre-heat the oven to 350 degrees.

• Disolve 2 Tblsps of yeast in 1/2 cup of warm water, sprinkle with sugar to proof
• Scald 2 cups of milk (bubbles will just form around the edge of the milk)
• Melt 7 tblsps of shortening in the milk and then cool the mix      
•  Combine in a stand mixer:           

                                 7 - 8 cups of flour     
                                 1 tsp salt
                                 1/2 cup sugar
                                 3 eggs, lightly beaten

• Add the proofed yeast mixture and the cooled scalded milk mixture to the mixing bowl and knead one speed 2 for about 4 minutes. If you are using a Bosch mixer, knead for 6 minutes. If you are kneading by hand, knead for about 15 minutes or until you feel the dough is the correct elastic texture. This is not bread dough. It will be sticky. You are working with raw eggs so make sure you clean your work surface appropriately.
• After kneading, let the dough rise in a greased large bowl. Make sure you cover the bowl with clear plastic wrap and put it in a warm place to rise.

• While the dough is rising make the filling. Combine:

                                   1 cup of brown sugar
                                   1 cup sugar
                                   2 Tblsps Cinnamon
                                   1 cup softened butter

• After the dough has risen (double in size), divide it  into two pieces and let it rest for 10 minutes.
• On a lightly floured surface, roll each piece into a 9"x 12" rectangle and spread with the filling mixture.
• Roll from the long side and cut the roll into 12 pieces. Place, cut side down on the cookie sheets.
• Let rise again for about 20 minutes
• Bake in the pre-heated oven for about 20 minutes. Watch the cinammon rolls carefully, as you do not want to over bake these delicious wonders!
• While the rolls are baking, make the glaze:

                                 - Combine 3 Tblsps brown sugar and 2/3 cup evaporated milk in a sauce pan. Dissolve the sugar which will happen at a low boil.
                                  - Add 1 tsp of almond extract to the mixture
                                  - Place 4 1/2 - 5 cups of powdered sugar in a mixer and combine with evaporated mild mixture until a smooth glaze has formed.
When the Cinnamon rolls are done, glaze immediately and serve warm.