| 2-2 1/2 cups flour | 1/2 cup milk |
| 1/2 tsp. salt | 1/4 cup water |
| 2 Tbsp. sugar | 2 Tbsp. margarine |
| 1 pkg. or 1 Tbsp. yeast |
.
Mix 3/4 cup flour with sugar, yeast, and salt. Heat milk, water and margarine until very warm (120°-130°). Add to dry ingredients and beat 2 minutes on medium speed. Add 1/4 cup flour. 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 15 minutes. Divide dough into 12 pieces and shape into balls. Place in 8-inch round cake pan. Let rise 15 minutes. Bake at 375° for 20-25 minutes.
To make cinnamon rolls: Roll dough out after rising the first time and spread with 2 tablespoons margarine. Combine 1 teaspoon cinnamon and 1/4 cup sugar and sprinkle on dough. Roll jelly-roll style and cut into 1 inch pieces. Place in pan and bake as usual.
From Dining on a Dime
photo by: megan.chromik
Julie says
January 1, 2011 at 6:37 pmThis looks so good w/the frosting,but what is the recipe or what frosting did you use? thanks
Jill says
January 2, 2011 at 1:04 pmJulie any frosting would work even can frosting. Our basic powdered sugar frosting in the book (Butter Creme Frosting pg. 241) is
3 cups pwd. sugar
1/3 cup margarine or butter, softened
1-11/2 tsp. vanilla
1-2 Tbsp. milk
Cream sugar and marg. add rest and beat until smooth. If if is too stiff add more milk to soft add more sugar. Add a little at a time till it is right consistency.
You can half this or keep in the fridge for 2-3 weeks.
I have used 1/2 Crisco in place of butter and water in place of milk and it still tastes fine plus you can keep it for ages because there is nothing in it to spoil.
Stacey D says
March 6, 2011 at 11:09 amI posted this on another page months ago, but I have made a homemade icing out of refrigerated orange juice and powdered sugar. I don’t have amounts, but you can ‘eyeball’ it and figure it out. Basically you just add the powered sugar to the oj until it comes out the consistency of icing. It’s a lovely peach color, with a mild orange flavor, so it’s not too strong. But the effect is really nice. I hope you enjoy.
rose says
May 31, 2012 at 8:17 ami am not sure if i read this here on this site or another site .. but i did try it ..
for the dough, take a can of the crescent rolls and add the butter/cinnamon sugar and then bake .. and for the icing .. i used a small amount of the cream cheese frosting ..
Kristy B says
February 23, 2014 at 9:59 pmyears ago when my grandmother was still alive she would make cinnamon rolls. I can’t remember exactly but she would pour half & half or whipping cream over the top of the rolls before baking. Have you ever heard of doing this?
Jill says
February 24, 2014 at 9:32 amKristy I don’t know if it is exactly the same thing but usually when I make any cinnamon roll recipe I mix 1/3 cup whipping cream, 1/3 cup butter, melted and 1 cup brown sugar and pour on the bottom of the pan before I place my cinnamon rolls in it to rise. This is usually enough for a 9×13 pan. This recipe is a little like a sticky buns but I like it better because sometimes sticky buns can be hard on the teeth because they really are sticky but this recipe gives you the same flavor but much softer and creamier and very caramel like.
Your grandmother may have already had some brown sugar and butter in the pan when she added the whipping cream.
Rebecca Hendrix says
January 4, 2016 at 7:51 pmI love the cinnamon rolls in the slow cooker. Time of making them was cut in half. This recipe was a blessing and so simple. It is very tasty.
Rebecca Hendrix says
January 4, 2016 at 7:53 pmThis recipe is also great in the slow cooker.