Yummy 90 Minute Cinnamon Rolls Food

NINETY MINUTE CINNAMON ROLLS

Steps:

• Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
• In a large mixing bowl, combine 2 1/4 cup flour, yeast, white sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
• Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
• Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm

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.

NINETY MINUTE CINNAMON ROLLS

Steps:

• Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.
• In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well.Add Water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
• Cover the dough with a damp cloth and let rest for 1-0 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, soften butter.
• Roll out dough into a 12x9 inch rectangle. Spread dough with butter/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seem to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F.
• Bake in the preheated oven for 20 minutes, or until browned. Be sure to put muffin tin on a cookie sheet to prevent any possible spills. Remove from muffin cups to cool. Serve warm.

NINETY MINUTE ROLLS

Steps:

• Melt butter in small saucepan. Add milk and water and heat until very warm, 120-130 degrees.
• While milk is heating, mix 3/4 cup flour, sugar, yeast and salt.
• Add warmed milk/butter to dry ingredients and beat for 2 minutes on medium speed.
• Add 1/4 cup flour and beat 2 minutes on high.
• Stir in enough flour to make a stiff dough. Knead 2-3 minutes.
• Place in greased bowl and let rise for 15 minutes.
• Divide into 12 pieces and shape into balls.
• Place in 8 inch cake pan, brush with oil, and let rise for 15 minutes.
• Bake at 375 degrees for 20-25 minutes or until golden brown.
• Brush with melted butter and enjoy!

90 MINUTE ROLLS

Steps:

• Dissolve yeast in water and add all other ingredients and mix well.
• Let rise 20 minutes.
• Shape into rolls.
• Let rise 30 minutes.
• Bake 15 minutes at 425°.
• You may need more flour to make the dough the right consistency (should be only slightly sticky, spray your hands with Pam and dough will not stick to your hands).