Tuesday, December 13, 2011

Old-Fashioned Cinnamon Rolls




These are terrific to have on hand during the holidays, or anytime during the year and freeze well.  I use the dough cycle on my bread machine, then take out and roll out and prepare for baking. 


I'm always amazed at what a delightful, economical treat results from a few cups of flour and simple ingredients.  Nice for a hostess gift, or gift for a neighbor.








Cinnamon Rolls
3/4 cup water
1 beaten egg
1/4 cup butter
3/4 tsp. salt
3 Tabs. sugar
3 1/2 cups of flour
2 1/2 tsps. yeast

Filling
1/2 cup chopped toasted almonds or walnuts
1/4 cup sugar
1 1/4 tsps. cinnamon
2 Tabs. melted butter
optional: 1/2 cup raisins

Put ingredients in bread machine according to manufacturer's instructions set on dough cycle. (Usually takes an hour for mix and first rise.) Remove and knead by hand 1 or 2 times, divide dough in two, and roll out each piece into an 8x9 inch  rectangle. Brush with melted butter, then sprinkle with half of filling mixture.

Roll up tightly, lengthwise in jelly roll fashion pinching the bottom edge to seal. Cut into 6 rolls. And place cut side down, 1 inch apart in greased or non-stick baking pan with 2 inch high sides. Repeat with other half of dough and filling. Cover and let rise for an hour to double in size, 30 to 60 minutes. Rolls with rise and swell to touch each other.  Bake at 350 for 25-30 minutes.

Or cut into 2-inch pieces and put into greased muffin tins or muffin tins lined with cupcake papers, let rise and bake 15 to 20 minutes until golden brown.

Cool slightly and drizzle with a glaze made from a cup of powdered sugar and few tablespoons of water, milk or orange juice.