Mamas Cinnamon Roll Candy Food

JO MAMA'S SOFT AND FLUFFY CINNAMON ROLLS

Steps:

• Start by sprinkling yeast over the 1/2 cup lukewarm water.
• In heavy-duty mixer with dough hook on medium speed, cream together the 1 cup butter and 2/3 cup sugar until sugar is dissolved and the mixture is light and fluffy.
• Beat in the yeast mixture, milk, salt, 1/12 teaspoons vanilla, eggs, and 5 1/2 cups of the flour.
• Beat for a couple of minutes, adding additional flour 1/4 cup at a time.
• When dough is thick enough to start pulling together in a ball, reduce speed appropriate for kneading.
• Add no more flour than necessary for it not to be sticky.
• Knead for about 15 minutes.
• (I think this extended kneading help makes dough light and soft).
• Transfer to an oiled bowl and turn to coat with oil.
• Cover and let rise in a warm, draft-free spot, until dough doubles (1 to 1 1/2 hours).
• While dough is rising, prepare filling: Stir together 1 cup granulated sugar, 1/2 cup brown sugar, and 3 tablespoons cinnamon in small bowl.
• Line two 15 x 10-inch cookie sheets with parchment and brush with melted butter.
• Roll dough until it is 12 x 18-inch rectangle.
• Brush with remaining butter (but leave about 1/2 inch at long side[on other side from you] with no butter so it will stick when rolled up).
• Sprinkle with sugar/cinnamon filling mixture.
• Roll up dough from longer side[close to you], snug but not too tight.
• Cut dough with sharp knife (or dental floss--if you know that trick--crossing it around roll and pulling quickly) in slices approxamitely 1" thick.
• Arrange in pan and cover loosely with foil (coated with non-stick spray so it won't stick). (DON'T BE TEMPTED TO CROWD THEM IN THE PAN -- they will end up doughy--not cooked all the way through. They rise and spread.).
• (I also brush a bit of butter between sides of rolls so that when they rise they won't stick completely to each other--helps separate them when you serve them).
• To prepare glaze, mix ingredients with 2 tablespoons warm water.
• If it is too thick, add additionly warm water until it is thin enough to drop easily from a spoon.
• WANT TO EAT THEM IN ABOUT AN HOUR AND A HALF?.
• Let dough rise until doubled again, about 45 minutes to an hour.
• Preheat oven to 350°F.
• Bake rolls for 20 to 25 minutes, until puffy and golden brown.
• Let cool 5 minutes or so and then drizzle glaze over warm rolls and serve.
• FOR OVERNIGHT RISING, after rolls are shaped and arranged on pan, cover and place in the refrigerator to rise overnight (8 to 10 hours).
• Take them out to sit at room temperature for about 20 minutes before baking.
• There is plenty of cinnamon sugar--I don't use all of it. Use according to your own tastes.

MAMA'S CINNAMON ROLL CANDY

Steps:

• Place all ingredients in heavy saucepan and bring to a boil.
• Cook until candy reaches soft ball stage (it's best to use a candy thermometer) Cool slightly and beat until stiff.
• Allow to cool completely.
• Roll into rolls.
• Roll ropes in cinnamon.

MOM'S GOOD CINNAMON ROLLS

Steps:

• In a large mixing bowl, dissolve yeast and 1/3 cup sugar in warm water. Stir in salt and 2 cups flour. Beat mixture for 2 minutes. Beat in eggs and oil. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
• When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. In a small bowl, stir together 1/2 cup sugar and 2 teaspoons cinnamon; set aside.
• Divide the dough into twelve equal pieces. Take each piece of dough, roll into a log and roll in cinnamon sugar mixture. Place the knots in a lightly greased 9x13 inch baking pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven for 30 minutes, until golden.