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Email to Master Chef Don F. Easley Jr.      

    Don's Best Cinnamon Rolls

    Source of Recipe

    Master Chef Don's 2008 Collection

    Recipe Introduction

    Makes 9 rolls

    List of Ingredients

    Filling:
    2 1/4 to 2 3/4 cups bread2 tablespoons butter or all-purpose flour margarine, melted
    1/3 cup quick oats
    1/2 cup packed brown sugar
    1/4 cup granulated sugar
    1 1/2 teaspoons ground cinna
    1 package active dry or RapidRise Yeast mon
    1/2 cup raisins (optional)
    1/2 teaspoon salt
    1/4 cup (1/2 stick) butter or margarine,cut up

    Honey Butter Icing:
    1/3 cup sifted powdered sugar
    1/4 cup milk
    2 tablespoons butter or
    1/4 cup water
    margarine, softened
    1 large egg
    2 tablespoons honey

    Recipe

    In large bowl, combine 3/4 cup flour, oats, granulated sugar, undissolved yeast and
    salt.

    Heat 1/4 cup butter, milk and water until very warm (120 to 130F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

    Add egg and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough.

    Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.

    Place in greased bowl, turning to grease top. Cover, let rise in warm, draft-free place until doubled in size, about 45 minutes to 1 hour. Punch dough down. (With
    RapidRise Yeast, cover kneaded dough and let rest 10
    minutes. Proceed with recipe).

    Roll dough into an 18x8-inch rectangle; brush with melted butter. Sprinkle with brown sugar, cinnamon and raisins, if desired, to within 1/2 inch of edges.

    Roll up tightly from long side, pinching seam to seal; cut into 9 equal pieces. Place, cut sides up, in greased 8x8-inch pan.

    Cover, let rise in warm, draft-free place until doubled in size, about 45 minutes to 1 hour.


    Bake at 350F for 25 to 30 minutes or until done. Remove from pan; cool on wire rack. In small bowl, mix powdered sugar and softened butter with fork until blended; stir in honey until smooth.

    Drizzle on cooled rolls.

    Bread Machine Variation (all-size machines): Measure dough ingredients into bread machine as suggested by manufacturer.

    Use 2 1/3 cups flour and 1 1/2 teaspoons Bread Machine Yeast. The milk and water temperature should be 70 to 80F. Program for Dough/Manual cycle.

    Check dough after 5 minutes of mixing; it should form a soft, smooth ball around the blade. If dough is too dry, add liquid 1 teaspoon at a time until the right dough
    consistency is reached.

    If dough is too sticky, add flour 1 teaspoon at a time until the right dough consistency is reached.

    When the cycle is completed, remove dough from machine. Roll out dough and proceed as directed.

 

 

 


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