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Cinnamon Rolls

Cinnamon Rolls is a breads recipe made with All Purpose Flour To, Active Dry Yeast, Skim Milk, Granulated Sugar, and Cooking Oil. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 3/4 cup
• 1 pkg
• 1 cup
• 1/3 cup
• 3 tbsp
• 1/4 tsp
• 1/4 cup
• 1 cup
• 1/3 cup
• 1 tsp
• 1 cup
• 1 tbsp

Method (preview)

1. 1

   In a large bowl, combine 2 cups flour and the yeast; set aside.

2. 2

   In a saucepan, combine the milk, granulated sugar, oil and salt.

3. 3

   Heat and stir until the mixture is just warm, 120 to 130 degrees.

4. 4

   Add to the flour mixture.

5. 5

   Add the egg product; beat with an electric mixer on low to medium speed or 30 seconds, scraping the sides of the bowl.

6. 6

   Beat on high speed for 3 minutes longer.

7. 7

   Using a spoon, stir in the whole wheat flour and as much as the remaining all-purpose flour as you can.

8. 8

   On a floured surface, knead in enough of the remaining all-purpose flour to make a moderately soft dough that is smooth and elastic, 3 to 5 minutes total.

9. 9

   Shape into a ball.

10. 10

    Spray a large bowl with nonstick cooking spray.

11. 11

    Place the dough in the bowl; turn once.

12. 12

    Cover and let rise in a warm place for about 1 hour until doubled.

13. 13

    Punch the dough down.

14. 14

    Turn out onto a lightly floured surface.

15. 15

    Divide in half; cover and let rest for 10 minutes.

16. 16

    Stir together the brown sugar and cinnamon; set aside.

17. 17

    Coat two 8-inch round baking pans with nonstick cooking spray.

18. 18

    On a lightly floured surface, roll each half of the dough into a 12 x 8-inch rectangle.

19. 19

    Brush lightly with a little water.

20. 20

    Sprinkle the sugar-cinnamon mixture over the dough.

21. 21

    Roll up each rectangle, jelly-roll style, starting from one of the long sides.

22. 22

    Cut each roll into 9 pieces.

23. 23

    Place the pieces, cut side down, in the baking pans.

24. 24

    Cover and let rise for about 30 minutes until nearly doubled; or cover the pans with waxed paper that has been coated with nonstick cooking spray, cover all with plastic wrap and let the rolls rise in the refrigerator for 2 to 24 hours.

25. 25

    If chilled, let the rolls stand, covered, for 20 minutes at room temperature.

26. 26

    Puncture any surface bubbles with a greased toothpick.

27. 27

    Bake at 375 degrees for 20 to 25 minutes.

28. 28

    Cool for 1 minute; remove the rolls from the pans.

29. 29

    For the icing, stir together the powdered sugar and 1 tablespoon juice.

30. 30

    Stir in additional juice, 1