Homemade Cinnamon Rolls: Not Overly Sweet...
So they are especially great for kids breakfast.
I made these cinnamon rolls practically every day when I lived in Liberia (back in the early 80s.)
These rolls are delicious, very filling, and taste much better than the ready-made ones you find in the grocery stores. Not at all sugary.
Give them a try!
To make cinnamon rolls, you have to first make your dough.
1 C warm water
2 Tbs powdered milk
1 package active dry yeast
1/3 C Sugar
1/3 C margarine
1 tsp salt
3 ¾ to 4 C all-purpose flour
Stir the yeast in the warm water to dissolve it. Your water temperature should be warm to your wrist. Hand-stir in sugar until completely dissolved.
Beat in salt, margarine, egg, and two cups of the flour until smooth. Add more of the remaining flour, a little at a time, just until dough is easy to handle.
Lightly flour a table or other surface. Empty the dough onto the floured surface and knead until smooth and elastic. This should take about five minutes.
Grease a bowl and place dough in it. Turn the dough greased side up. Cover and place in a warm place to rise.
Punch dough down. You are now ready to shape it into rolls.
4 Tbs margarine
1/2 C sugar
4 tsp ground cinnamon
Divide dough in two for easier handling and place on lightly floured surface. Use a rolling pin to flatten one of the pieces of dough into a 15 x 9 rectangle. Spread 2 Tbs of the margarine over the dough.
Mix the sugar and cinnamon. Sprinkle a half of it over the margarine. Starting at the 9 in side, roll up tightly and pinch dough edges to seal. Stretch roll out to even out. Slice into 1 1/2 inch sections.
Repeat for the other piece of dough. Place slightly apart in a greased pan. Let rise in warm place until double (30 to 40 minutes).
Pre-heat oven to 375 degrees. Bake until golden brown, 25 to 30 minutes.
Use a spatula to remove from baking pan while still hot. Enjoy plane or spread with glaze for sweeter rolls.
1 C Powdered sugar
1 Tbs Milk
1/2 teaspoon Vanilla Essence
Mix until smooth and thickened.
Try these rolls with one of my other
Do not use self rising flour.
Do not add too much flour or rolls will be tough. Add just enough flour to make dough manageable.
Make sure your water temperature is not too hot. Too much heat will kill the yeast and if it’s too cold, the yeast will not rise.
If your house is cold, especially in the winter, you create a warm space by heating your oven at 200 degrees for five minutes. Then turn the oven off and place the pan with dough in the warm oven. Let rise until double.
Dough has risen enough and is ready if you poke it with your finger and the indentation remains.
If you want to make your sweet dough ahead of time, you can do so. You can store it in the fridge covered in a greased bowl for up to three days.
If you want smaller rolls, start rolling at the 15 inch side.
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