Nothing works up an appetite like opening a pile of gifts! Make sure your family is well fed this Christmas by baking up a pan of gooey and delicious cinnamon rolls. My favorite recipe is from Crisco.com
If you haven’t worked with yeast dough before, it’s easy. Since yeast is a living organism, you do have to be a bit gentle with it. When you activate it, think of baby bottle temperature. The water should be just barely warm if you touch it to your wrist. Let the yeast and water stand for a couple of minutes before stirring it to dissolve the yeast.
What makes the dough rise? The yeast “eats” the sugar and starch in the dough and then puts out carbon dioxide which “lifts” the dough. It does that most effectively in an environment that is between 70° and 80°F. I like place dough in the oven (turned off!) or on top of the dryer while I’m doing laundry. If you’re making a rich dough, like cinnamon rolls, the dough will rise a bit slower than if you were making, say, a French baguette. That’s because the fats in the dough slow down the rise. The first rise for cinnamon roll dough is about an hour and a half. After you fill, roll and cut them, the dough needs to rise another half an hour.
I’m the first to admit that making cinnamon rolls from scratch is not an everyday activity. But here’s the good news. You can make a big batch and freeze them, unbaked, so that eating them anytime you want them is a cinch. Just add a few minutes to the bake time for frozen cinnamon rolls.
You can find this recipe, and lots more holiday baking ideas, at Crisco.com.
1.DISSOLVE yeast in warm water in large bowl; set aside.
2.HEAT milk, 1/2 cup granulated sugar, salt and shortening in saucepan to 115°F. Do not boil. Stir milk mixture and eggs into yeast mixture. Beat in 2 cups flour. Stir in enough remaining flour to make a soft dough.
3.TURN onto lightly floured surface. Knead 5 minutes, adding 1 tablespoon flour at a time, as needed, to prevent sticking. Form into ball.
4.SPRAY a large bowl with no-stick cooking spray. Place dough in bowl, turning to coat surface. Cover with damp cloth. Let rise in warm place 1 1/2 hours or until double in size.
5.MELT 1/2 cup butter in each of two 13 x 9 x 2-inch pans. Stir in half of brown sugar, corn syrup and pecans in each pan. Set aside.
6.ROLL half of dough into 15 x 13 inch rectangle. Spread with 2 tablespoons butter. Mix 1/2 cup sugar and 2 teaspoons cinnamon; sprinkle evenly over butter. Roll dough, jelly roll fashion, from long side. Seal seam; cut roll into 15 (1-inch) slices. Place slices into pan on top of brown sugar mixture. Repeat with remaining dough, placing in second pan.
7.COVER pans with warm, damp, lint-free cloth or plastic wrap. Let rise in a warm place 30 minutes or until double in size. (An indention made with finger will remain in place.)
8.HEAT oven to 375°F. Bake 25 to 30 minutes. Invert pans onto wax paper-lined trays; leave pans in place 5 minutes before removing. Serve warm.
2 packages active dry yeast
1/2 cup warm water (105 to 120°F)
1/2 cup milk
1/2 cup granulated sugar
1 teaspoon salt
1/2 cup Crisco® All-Vegetable Shortening
OR 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
2 large eggs, lightly beaten
4 1/2 cups White Lily® Bread Flour, divided
Crisco® Original No-Stick Cooking Spray
1 cup butter
1 cup firmly packed brown sugar
1/4 cup corn syrup
1 cup chopped pecans (optional)
4 tablespoons butter, softened
1 cup granulated sugar
4 teaspoons ground cinnamon
to you by Amy Tobin
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