Aunt Junes Bread And Cinnamon Rolls 1998 Recipes

AUNT JOAN'S CINNAMON ROLLS

Steps:

• Dough: Mix first ingredients (Yeast through Egg) with a spoon. Add in Flour gradually and then mix with your hands until you can knead the dough.
• Warm a bowl with hot water, dry and grease the bowl. Let the dough rise in the warmed, greased and covered bowl at room temperature until doubled.
• Make Topping: Cook sugar and butter until it is combined (in a pan on the stove). Take off the heat, add Caro Syrup and stir. Pour 1/2 syrup mixture into each greased 9X13 Pan. NOTE: don't cook this too long or too hard - you'll get a hard candy topping -- Joan cooked it for just a few minutes -- You can optionally add nuts to the topping. You can make the topping ahead of time and pour into the prepared pans while the dough is rising.
• Divide dough in half once doubled. Perform the following on each dough: Roll dough out oblong to about 12 X 18 inches. Spread milk over the dough with your fingers (1/8 C or so?) (note - some recipes call for using butter instead of milk - the milk does work fine though -- ) Sprinkle sugar and cinnamon over the dough. Can optionally add raisins. Roll up dough lengthwise. NOTE: First time I made these I used an unmeasured amount of cinnamon and sugar - sprinkled it on what I thought was liberally and it wasn't nearly enough. Researched cinnamon rolls on the internet and found 1C Sugar + 1 TBL cinnamon was a pretty common ingredient set in cinnamon rolls. I tried these amounts and the sugar melted out of the rolls when they cooked and left gaps in the rolls that I wasn't happy with. Next time will use between 1/2 - 3/4 C sugar and a slightly reduced amount of Cinnamon.
• Cut rolls about every 1 1/2 inches and place on top of syrup in pan. When you place the rolls, there will be big gaps between them - rolls will be 3 X 4 in the 9 X 12 pan. As they rolls rise the second time, these gaps will be filled in nicely. Let rise until "ready" (Second raise - maybe another 1/2 - 1 hour to hour depending on humidity levels?).
• Bake at 350 degrees for 30 minutes. Important - Check the rolls about 20 minutes inches If the rolls on the edges start to brown and the middle looks not done - put tin foil over the rolls and cook a bit longer. Once all are done, run a spatula along the edge of the pan and then immediately turn out (with topping on top) onto a bread board, cookie sheet, foil or wax paper to cool completely (But not a cooling rack - you want to capture all of the topping!).
• Aunt Joan lets them cool completely and then wraps tightly in wrap (freezer paper / plastic combo) and puts most into the freezer now days as her kids are long ago grown and moved away. Believe me - even frozen and thawed these things ROCK. (of course, you could eat them right away ;).

CINNAMON BREAD ROLLS

Steps:

• Flatten bread with a rolling pin. In a large bowl, beat the cream cheese, 1/2 cup sugar and yolks. Spread on bread; roll up, jelly-roll style. , Combine cinnamon and remaining sugar. Lightly dip rolls in butter, then in cinnamon-sugar. Place on ungreased baking sheets. Bake at 350° for 20 minutes.

FLORENCE'S FAMOUS CINNAMON ROLLS

Steps:

• Prepare the dough by sprinkling the yeast onto 1/4 cup of warm water; set aside to soften for 5 minutes. Stir the potato flakes, milk, 1/2 cup water, white sugar, and salt together in a saucepan over medium heat until the sugar has dissolved and the mixture reaches 110 degrees F (63 degrees C). Beat the eggs in a mixing bowl until smooth, then whisk in the warm milk mixture and yeast. Stir in the flour and margarine until a dough forms. Turn out onto a floured work surface, and knead until smooth and satiny, 10 to 20 minutes.
• Place the dough into a greased bowl, and turn over to grease both sides of the dough. Cover, and set in a warm spot to rise until doubled, about 1 hour. Punch dough down, and knead again briefly to push out the air. Cover, and let rest 10 minutes. Meanwhile, stir 1/3 cup softened butter with the brown sugar and ground cinnamon until blended. Feel free to make extra if you like more filling in your cinnamon rolls.
• Once the dough has rested, turn onto a floured surface and divide in two. Stretch and roll one half into a 10x14-inch rectangle. Spread half of the cinnamon filling onto the dough, and sprinkle with half of the raisins. Roll up the dough from the narrow end, and pinch the edges together to seal. Repeat with the remaining dough and filling. Grease two baking sheets, and cut each roll into 12 pieces. Arrange the cinnamon rolls onto the prepared baking sheets. Cover, and let rise in a warm place until nearly doubled, 45 minutes to 1 hour.
• Preheat an oven to 350 degrees F (175 degrees C).
• Bake the cinnamon rolls in the preheated oven until light golden brown, 18 to 20 minutes. Remove from the oven, and allow to cool. Prepare the glaze by stirring the confectioners' sugar with 1 tablespoon butter, vanilla extract, and 2 tablespoons warm water until smooth. Use additional water if needed to make a pourable glaze. Pour the glaze over the cinnamon rolls while still warm.

GRANDMOM'S CINNAMON ROLLS

Steps:

• Prepare dough: Heat milk in a saucepan over medium heat until just about to boil, 3 to 4 minutes. Add sugar, shortening, and salt; remove from heat and let cool to lukewarm, about 10 minutes.
• While the milk mixture is cooling, sprinkle yeast over water and let sit for 10 minutes.
• Pour lukewarm milk mixture into a bowl; add 1 cup flour and beat well. Beat in yeast mixture and egg. Gradually beat in remaining 2 1/2 cups flour. Cover and let rise until doubled in size, about 1 hour. Test by pressing a finger into the dough; a fingerprint should stay.
• Preheat the oven to 375 degrees F (190 degrees C). Grease two 9-inch square baking pans.
• Prepare filling: Mix sugar, melted butter, and cinnamon together in a bowl.
• Turn dough out onto a lightly floured board and divide in half. Roll one piece into a 16x8-inch rectangle. Spread 1/2 of the filling over top. Start at the long edge of the rectangle and roll up as for a jelly roll. Cut into eight 1-inch slices and place cut-sides down into one prepared baking pan. Repeat with remaining rectangle.
• Bake in the oven until golden brown, 20 to 25 minutes.
• Meanwhile, prepare frosting by mixing confectioners' sugar and water together in a bowl.
• Remove rolls from the oven. Transfer to a large serving plate and spread frosting over top.