Wednesday, Mar 29, 2017
Login

Cinnamon Rolls for Now and Later.

 

It is a warm cinnamon roll  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.  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.   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.  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
4 eggs
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


Leave a Reply