Monday, May 11, 2009

Yummy Cinnamon Rolls

This recipe comes from a sweet online friend. She is a wonderful cook and I am so glad to have this recipe. I made them tonight for Bible study in the morning. While making them I announced on facebook what I was doing. Not long after I took the first pan out of the oven a friend came by. She had read facebook :) . I sent her home with 4 of them. Others ask for the recipe. I have written it just the way it was given to me by Janna. I have added her name because I want her to have the credit for these wonderful rolls. I put confectioner sugar icing on mine. They are great with a cup of tea or coffee.

Janna's One Hour Cinnamon Rolls
2 pkgs. yeast (or 2 T.)
3 T. sugar
1/4 c. warm water
1/2 c. oil
1 1/2 c. buttermilk (lukewarm)
4 1/2 c. flour
1/2 tsp. baking soda
1 tsp. salt
Brown sugar
Butter or margarine
Raisins, opt.

Dissolve yeast and sugar in water. Stir together flour, soda and salt and set aside. Add yeast and oil to buttermilk, then add all to the flour mixture. Beat until smooth and knead about 10 minutes for lighter rolls (I knead it in my Bosh mixer for a while). Cover and let rise for 10-30 minutes. Roll out to a large rectangle and put brown sugar, cinnamon, raisins (if desired) and butter on the rolled out dough. Roll up starting from one long edge. Cut into slices about one inch thick and set flat sides down on a baking pan. Melted butter and brown sugar in the bottom of the pan first is optional. Let rise a little more and bake at 350 degrees for about 20 minutes. (I always double this recipe!)

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Steph said...

I don't think I can get buttermilk here. I've never seen it. Oh bummer! I wanted to make them to take to school one day. :(

Marsha said...

Steph, here is an old home economic substitute for buttermilk.

•Milk (just under one cup)
•1 Tablespoon white vinegar or lemon juice

1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.

2. Add enough milk to bring the liquid up to the one-cup line.

3. Let stand for five minute. Then, use as much as your recipe calls for.

Good luck!