Baked Goods

Iced Cinnamon Rolls

November 15, 2010

Iced Cinnamon Rolls



2 eggs

1 package active dry yeast

3 ½ cups all purpose flour

1 teaspoon salt

2 Tablespoons sugar

½ cup unsalted butter


¼ cup melted butter

1/3 cup brown sugar

½ cup raisins (optional)

¼ cup chopped pecans (optional)

Sugar for sprinkling


¾ cup powdered sugar

2 to 3 Tablespoons milk 

Rolls can be wrapped in aluminum foil and individually frozen. To serve, heat in a pre-heated 350°F oven 5 minutes.

Beat eggs in medium size bowl. Add 3/4 cup warm water and yeast, stirring to dissolve yeast. Refrigerate mixture for 10 minutes.
Meanwhile, in a large bowl mix the flour, salt and sugar. With a pastry blender or fork, blend in butter, until it resembles coarse crumbs. Make a well in the center and pour in the yeast mixture. Gradually blend the mixtures together; it will be loose and a little sticky. Gather dough onto a floured surface and knead until smooth, about 2 minutes. Form dough into a ball and place in lightly greased bowl and cover with plastic wrap. Chill for at least 2 hours, or overnight. When ready to bake, roll dough into an oblong shape on a well-floured surface, about 1/4 inch thick.
In a bowl, mix together the brown sugar, cinnamon, raisins and pecans. Brush the dough with melted butter and sprinkle with the sugar mixture, leaving a 1-inch border. Roll the dough up to form a jelly roll. With a serrated knife, cut the roll into 1-inch slices. Place on a greased baking sheet and allow to rise in a warm place about 30 minutes. Generously sprinkle with the granulated sugar. Bake in a pre-heated 350°F oven for 30 minutes. Allow rolls to cool slightly on wire racks placed over wax paper.
To make Icing, mix the confectioners’ sugar and milk together until smooth. Drizzle icing over rolls and serve.
Rolls can be wrapped in aluminum foil and individually frozen. To serve, heat in a pre-heated 350°F oven 5 minutes.
Yield: 1 dozen rolls


November 13, 2010


■1/2 cup warm water
■2 (.25 ounce) packages active dry yeast
■1 cup warm milk (110 degrees F/45 degrees C)
■1/2 cup white sugar
■1 teaspoon salt
■1/2 cup melted shortening
■2 cups sifted all-purpose flour
■2 eggs
■3 1/2 cups all-purpose flour
■2 egg yolks
■3 tablespoons white sugar
■1/8 teaspoon salt
■2 tablespoons all-purpose flour
■1 cup raisins
■2 cups cottage cheese


1.Pour yeast into 1/2 cup of lukewarm water. Set aside to soak.
2.In a separate bowl mix together 1 cup milk, 1/2 cup sugar, 1 teaspoon salt. Add 1/2 cup melted shortening and 2 cups sifted flour. Beat well. Add in 2 beaten eggs and yeast mixture and mix well. Set aside to rest until bubbly and spongy.
3.Add 3 1/2 cups of flour and blend well. Set aside to rise for 1 hour. Punch down and let rise again for 1 hour.
4.To Make Filling: Beat together 2 egg yolks, 3 tablespoons sugar, 1/8 teaspoon salt, 2 tablespoons flour and 1 cup of raisins. Add cottage cheese and mix well.
5.Pinch off 1 inch balls from dough and press an indentation in the center of each. Put filling in. Let rise 15 minutes, then bake at 425 degrees F (220 degrees C) until golden – 12-18 minutes.

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