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Thread: Grandma's Best Cinnamon Rolls

  1. #1
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    Default Grandma's Best Cinnamon Rolls

    OATMEAL DOUGH
    2 1/4 cups all-purpose flour (2 1/4 to 2 3/4 cups)
    1/3 cup quick oats
    1/4 cup granulated sugar
    1 package Fleischmann's Active Dry or Rapid Rise Yeast
    1/2 teaspoon salt
    1/4 cup butter or margarine (1/2 stick), cut up
    1/4 cup milk
    1/4 cup water
    1 egg

    FILLING
    2 tablespoons butter or margarine, melted
    1/2 cup packed brown sugar
    1 1/2 teaspoons ground cinnamon
    1/2 cup raisins (optional)

    HONEY BUTTER ICING
    1/3 cup sifted powdered sugar
    2 tablespoons butter or margarine, softened
    2 tablespoons honey
    Servings: 9
    1. 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. With spoon, stir in enough remaining flour to make soft dough.

    2. Knead on lightly floured surface until smooth, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place 45 to 60 minutes or until doubled. Punch down dough. (With Rapid Rise Yeast, cover kneaded dough and let rest 10 minutes. Proceed with recipe.)

    3. On lightly floured surface, roll dough to 18 8 inches; 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 8 8-inch pan. Cover; let rise in warm place 45 to 60 minutes or until doubled.

    4. Bake at 350F for 25 to 30 minutes or until done. Remove from pan; cool on wire rack.

    5. In small bowl, mix powdered sugar and softened butter with fork until blended; stir in honey until smooth. Drizzle or spread on rolls.


    Yield: 9 Rolls

    Notes: Bread Machine Variation (all-size machines): Measure dough ingredients into bread machine pan as suggested by manufacturer; use 2 1/3 cups all-purpose flour and 1 1/2 teaspoons Fleischmann's Bread Machine Yeast. Process on dough/manual cycle. When complete, remove dough to floured surface; knead in additional flour to make dough easy to handle, if necessary. Roll out dough and proceed as directed.
    Last edited by Cookie; February 14th, 2008 at 02:14 AM.

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