Cinnamon Rolls

Sorry I don't have a picture to go with this. For some reason I didn't take any. A lady in my class made these and brought them to class, and I told her she had to put the recipe on the class wiki site. Apparently she has a Bosch that can make like 7 loaves worth of bread dough, hence the large volume of ingredients.

I made half the recipe and it was overflowing out of the KitchenAid and still made a 9x13 pan of cinnamon rolls, plus two loaves of bread. You might want to divide everything by four, but then you'd miss out on the great bread in addition to the great cinnamon rolls. My comments are in [].


Basic dough recipe

Add to bowl in this order:

8 cups of 105 degree water
¾ cups vegetable oil
¾ cup sugar
2 Tbs Salt
3 Tbs instant yeast
8 cups of flour
Mix ingredients together on lowest setting. [I also put in a Table spoon each of Dough Enhancer and Gluten.]

Let mixture set and proof until mixture rises almost to the top of mixing bowl.

Add more flour one cup at a time (6-8 cups) with the mixer on medium until the dough pulls away and cleans the sides of the bowl. [I had to add a couple more cups than this to get it right.]


Cinnamon Rolls

Use 1/2 of the above dough mixture to make two 9x13 pans of cinnamon rolls; make the rest into bread.

Roll out dough into a rectangle
Melt 1/2 stick of butter and coat dough
Sprinkle on cinnamon to taste
Put on brown sugar to taste
Put on white sugar to taste
Add raisins and nuts if you like them

[Vague instructions, I know...put more sugar and cinnamon than you think you'll need.]

Roll dough and cut into pinwheels
Place in greased pans and let rise until double.
Bake at 350 on rack just below center for about 20-25 minutes.


Frosting

In a medium mixing bowl:

1 stick melted butter
4 oz of cream cheese (optional)
6-8 cups powdered sugar
3-4 Tbs evaporated milk

Stir together until smooth.
Drizzle on top of warm cinnamon rolls.
Serve with ice cold milk!