This recipe was given to me by my dear friend, Julee in Texas. It has never failed me. In fact, the last time I made these, the little girl who ate them told me they tasted better than the ones at the Mall! If you want to make someone's day, bake these rolls and share them!
NO KNEAD CINNAMON ROLLS
YIELD: 24 ROLLSNO KNEAD CINNAMON ROLLS
Put the following into the blender and blend well:
2 Pkg. Yeast (or 4 1/2t.)
1 t. Salt
½ c. Sugar
1 Egg
1/3 c. Oil
2 c. Warm Water
Into a large bowl, place:
5 c. Flour (You can use a combination of white, wheat and/or baby cereal)
Pour blender mixture into flour and mix well with a wooden spoon.
Cover and let rise til double. (About 45 minutes- 1 hour)
Place dough on a flour covered surface and work with half of the dough at a time.
Spread or roll dough to about ½" thick and 12"x8" rectangle
In a bowl, mix: ½ c. Butter or margarine
½ c. Sugar
1T. Cinnamon
Spread half of cinnamon mixture over dough
Roll up dough and cut into 12 1" pieces and place into greased pan or on baking stone.
Repeat with other half of dough and cinnamon sugar mixture.
(Pans of rolls may be refrigerated overnight and popped into oven in the morning. Unbaked rolls may also be frozen. Before baking, let thaw for about an hour.)
Bake in a preheated 350 degree oven for 18-25 minutes, or until golden brown.
When cool, glaze with Vanilla glaze:
In a blender, mix: 2 ½ T milk
1/4 t vanilla
1 T butter or margerine
1 ½ c. powdered sugar
Options: sprinkle raisins or nuts over the cinnamon mixture before rolling dough.
If you want a .wpd document that includes pictures, just ask and I'll email it to you (and won't post the comment so your email addy stays private!)
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2 comments:
No rising between shaping the rolls and baking them? For real? This sounds waaaay easy. This could be bad for my waistline....
I promise these are so light and fluffy, you will be amazed. After they have been baking a little, I do slip a piece of foil over top to prevent too much browning and you may have to play with the time whether you put them into muffin tins or on a baking stone or in a huge lasagna pan..but be prepared to be happy :) Thank Julee.
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