Cinnamon Rolls for Now and Later.
It is a warm cinnamon roll Â kind of a day. The snow is 4 feet deep outside and it has been around for a very long time. I am 8 months pregnant and my two youngest girls are home with me painting and watching old Mickey Mouse cartoons. Fortunately two weeks ago I made cinnamon rolls and popped half in the freezer unbaked to save for a best friends weekend I hosted at my house on Thursday-Saturday. Â Unfortunately with all the excitement of having all the guests (11 little kids and 5 adults) I spaced pulling out of the frozen cinnamon rolls to bake for my best friends. Â Today I am glad I forgot though, because we could have fresh baked cinnamon rolls without all the work. This recipe is better then any recipe I have ever tried. I didn’t include it in my book “Fabulous Freezer Meals” because at the time I was assembling recipes, I was anti-shortening and anti-white flour. Now that I am big and pregnant and it is so cold outside, I am embracing shortening and white flour recipes…they just taste the best. Hope you enjoy. Â This is one of my very favorite comfort food recipes.
Lori’s Cinnamon Roll recipe (Thank you Lori Nielsen!)
4 Tablespoons yeast in 1/2 cup warm water
4 Cups scalded milk
1 Cup sugar
4 teaspoons salt
1 cup soft shortening
12 cups flour
Beat in all ingredients except for 6 cups flour with mixer. Stir in remaining flour to make soft slightly sticky dough. Let rise until double in a warm oven. Devide the dough in half and roll into a 25 by 22 inch rectangle. Spread with margarine or butter and sprinkle white sugar, cinnamon and chunks of brown sugar. Roll up the dough and slice into 1/2 – 3/4 inch rolls. Set the swirled side down on a greased baking sheet and let rise 20 minutes in a warm oven, then bake at 375 degrees F for 15 min.
With the other half of dough, repeat rolling it out, topping with butter and cinnamon sugar, roll up, slice and place on a baking sheet and right into the freezer. Freeze for 1 hour and then place in a large zip top bag. On the zip top bag write 375 degrees for 15 min.
When ready to bake, pull out frozen rolls as needed and place on a greased baking sheet. Let raise for 5 hours or overnight lightly covered with greased plastic wrap. When they have doubled in size, bake 375 degrees F for 15 min.
Cool for 15 minutes and drizzle with frosting.
Favorite Blender frosting recipes:
2 oz Neufchatel chese (or cream cheese)
1/4 C milk
1 Cup powdered sugar
Place all ingredients in the blender and pulse until creamy
Non-cream cheese recipe:
1 bag powdered sugar
1 Cube melted butter
1 Tablespoon vanilla
1-2 Tablespoons milk to the consistency you like.
Beat all the ingredients until creamy. I also love to taste a hint of orange, lemon or almond extract (1 drop of extract) in the frosting gives it a zing and unforgettable taste.
For great pictures of how to do all of these steps, you can visit this website: http://whatscookingamerica.net/Bread/CinnamonRollsFantastic.htm