Val’s Cinnamon Rolls
Val’s Cinnamon Rolls
John Blaesi, Verdigris Valley Electric Cooperative Yields 12 rolls
“Mom was famous for her rolls. She made them for weddings, fam- ily gatherings, random Sunday mornings, and for funerals. My best buddy asked for her rolls as the wedding cake and the gracious bride allowed—she was fond of them too! I even made them for her funeral; lots of memories.”
For the dough:
1 cup warm milk (110 degrees) 2 eggs
1/3 cup margarine 4 ½ cups bread flour 1 teaspoon salt
½ cup granulated sugar 2 ½ teaspoons bread machine yeast (instant yeast)
For the filling: 1 cup brown sugar
2 ½ tablespoons ground cinnamon 2 tablespoons granulated sugar 1/3 cup room temperature butter 1 cup raisins, optional
For the frosting:
2 cups brown sugar 1 cup sour cream ¼ cup butter
2 teaspoons cinnamon
Place dough ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press “start.” (Or combine all ingredients in a large bowl, and mix. Turn out on a floured surface and knead until the dough is smooth and elastic. Place the dough into a greased bowl and cover; allow the dough to rise until doubled in size.) After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. For the filling: in a small bowl, combine brown sugar and cinnamon. Roll dough into a 16-by-21-inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sug- ar/cinnamon mixture. Sprinkle with raisins if desired. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9-by-13-inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 375°F. While rolls are rising, combine frosting ingredients in a medium saucepan and bring to a boil. Pour over raised rolls, before baking. Bake rolls in preheated oven until golden brown, about 20 to 30 minutes.
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