Cinnamon Roll from Mahaley's Cafe in Fredericksburg, Texas
Today I'm here to wish a very happy birthday to one of my most faithful readers, my mother. One of the tastiest treats from her oven has to be Old-Fashioned Cinnamon Rolls. They are simply heavenly. Maybe it's because she adds extra sugar and spice? Of course it is. The original recipe below is from Fleishmann's Yeast, but please adhere to her special notes for ultimate sweetness: "Double the amount of sugar and cinnamon in filling. Omit the almonds and add pecans. For the frosting, use 3/4 box powdered sugar and mix with 1/2 cup milk and 2 tablespoons butter heated in a microwave."
Enjoy!
For dough: 3/4 cup milk 3 tablespoons water 1 large egg 1/4 cup butter or margarine, cut up 3/4 teaspoon salt 3 1/3 cups bread flour 3 tablespoons sugar 2 teaspoons Bread Machine Yeast For filing and topping: 1/2 cup coarsely chopped almonds, toasted (or chopped pecans or walnuts) 1/4 cup sugar 1 1/4 teaspoons ground cinnamon 2 tablespoons butter or margarine, softened Glaze (see recipe below) |
| Instructions: Add dough ingredients to the bread machine pan in the order suggested by the manufacturer. Select the dough/manual cycle. When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. If dough is too elastic, cover and let rest for 10 minutes before shaping. For filling; Stir together almonds (or other chopped nuts of your choice), the 3 tablespoons sugar (1/4 cup for 1 1/2-pound dough recipe), and cinnamon. Divide dough in half. Roll half of dough into a 9 x 8-inch rectangle. Spread with 1 tablespoon softened butter. Sprinkle with half of the filling mixture. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. With sharp knife, cut into 6 equal slices. Repeat with remaining dough, butter, and filling. Place all the rolls, cut sides up, into one greased 9 x 9 x 2-inch baking pan. Cover dough and let rise in a warm, draft-free place until almost doubled in size, 20 to 30 minutes. Bake rolls at 350 degrees F (180 C) for 25 to 30 minutes or until done. Cool slightly; remove from pan. Drizzle glaze over warm rolls. Serve warm. For glaze: (for either size recipe) Combine 1/2 cup sifted powdered sugar, 1/4 teaspoon vanilla, and enough milk (2 to 3 teaspoons) to make glaze of drizzling consistency. Makes 12 rolls. |
