April 2, 2011

Conference Weekend Cinnamon Rolls

We've started a new tradition in our home.  That's right, another tradition.  It's what makes a family special in my opinion.

The new tradition is this: from now on during the first weekend in April, I'm making Conference Weekend Cinnamon Rolls with ooey, gooey vanilla icing.

Oh, yes I am.

I got this recipe from my 2nd oldest daughter who is the 1st daughter of baking all things delicious.  She got the recipe from my friend Lennie-Leigh which is actually a traditional white bread recipe that I turned into Conference Weekend Cinnamon Rolls.

Delicious, I say.
 The rolls are rising...
 ...and rising.

Now it's time to plop these babies into the oven and wait the designated 15 minutes.

 The finished cinnamon roll topped with ooey, gooey vanilla icing.   
 What are you doing this weekend?  We are watching THIS.

Conference Weekend Cinnamon Rolls
Yield: 24-26 rolls

6 to 7 cups all-purpose flour
3 tablesppons sugar
1 tablespoon salt
2 tablespoons shortening or butter
2 packages (4-1/2 tsp) regular or quick-acting active dry yeast
2-1/4 cups very warm water (120-130 degrees)
See below for dough directions.

1 cup butter, melted
1 cups sugar
1 tablespoon cinnamon
Melt butter, add sugar, and cinnamon.  Use as filling for cinnamon rolls.

Creamy Vanilla Icing:
1 lb confectioners sugar
3 tablespoons butter, melted
1/2 teaspoon salt
1/4 cup whole milk or cream
Blend all ingredients together and use as icing on hot cinnamon rolls.

Directions for dough:

Place yeast in warm water and allow to "grow" for 5 minutes.  In the meantime, combine 5 cups flour, sugar, salt and shortening or butter together in a large bowl.  Add water and yeast.  Beat on low speed, scraping bowl frequently for 1 minute.  Beat on medium speed, 1 minute adding additional flour to make dough easy to handle.  (I used a total of 6 cups flour and it was the perfect consistency...you may need to add a little more flour - don't use more than 7 cups).

If you have a stand mixer, switch out the blade to a dough hook and knead on low for approximately 5 minutes.  If not, turn dough onto lightly floured surface and knead until smooth and elastic about 10 minutes.

Place dough in greased 2-1/2 quart bowl; turn greased side up.  Cover and let rise in warm place until double.  (Dough is ready if indentation remains when touched).

Punch down dough.  On a floured baking surface, roll the dough into a large rectangle, about 30 x 12 inches.  Top with filling.  Beginning at the end farthest from you, roll the rectangle tightly toward you.  Use both hands and work slowly being careful to keep the roll tight.  When you reach the end pinch the seam together.  Slice dough into 1-1/2" slices.  Please into greased pie pans or large baking dish.  Allow to rise again until double in size.

Preheat oven to 400 degrees.  Bake for 13-17 minutes.  Upon removing rolls from oven, slather on the icing and serve.

These are divine.  Enjoy!