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Bake Perfect Cinnamon Rolls (or World Class Current/Raisin Tea Rings)

April 21, 2012 | Comments: 0 | Views: 179

Mmmm...There is absolutely nothing like the aroma of fresh bread, rolls, or muffins baking in the oven! It's that wonderful smell that creeps through the house like a misty fog on a cool morning. Yeah, you know what I'm talking about. It's a delicious aroma that you can't get enough of. Well, you're in for a treat. You're going to learn how to bake world-class, to die for Current/Raisin Tea Rings; that's old world speak for cinnamon rolls. And let me tell you, these cinnamon rolls are dangerous. (Insert smile here!) Seriously, if you're not prepared to sit down and eat the entire pan by yourself then do not attempt this at home. Are you ready?

Cinnamon Rolls

Ingredients:

2 packages of yeast, 1 cup milk; scalded and cooled, 1 cup lukewarm water, 1 Tablespoonful sugar, 7 cups sifted flour, 6 Tablespoons shortening or butter; melted, 1/2 cup sugar, 3 eggs, 1/2 teaspoonful salt, Brown sugar, Cinnamon, Currants (or raisins)

Prepare for baking:

Dissolve yeast and one tablespoonful sugar in combined lukewarm liquids. Add three cups of flour and beat until smooth. Add shortening or butter thoroughly creamed, sugar, eggs beaten until light, the remainder of the flour gradually, or enough to make moderately soft dough, and the salt. Turn onto countertop and knead lightly.

Place in greased bowl, cover and set aside in a warm place to rise - about two hours. When light, roll out into an oblong piece about one-fourth inch thick. Brush with melted butter. Sprinkle liberally with brown sugar, currants, (or raisins) and cinnamon. Roll up lengthwise and spiral in a circle like a snail's shell on a large shallow greased pan or baking sheet.

Now, to make a place to tear off individual cinnamon rolls, with scissors cut three-fourths of the way through about every two inches. The end result will show the different layers of the fillings inside. Cover and let rise one hour or until light. Now, just before putting into oven, glaze lightly with this mixture: one egg and one-third cup of water and one teaspoonful of milk. Bake at 350 degrees for 35 to 40 minutes.

Delicious is the only word to describe these Tea Rings (cinnamon rolls)! This recipe will make two large or three small rings. Permission to glaze with frosting granted! WARNING! These cinnamon rolls are addictive, outrageously delicious, and unmatched with a warm cup of your favorite coffee. Happy baking...Enjoy! (I know you will).

Terry Stokely is a twenty-five year veteran of the baking industry. Visit www.homebakedfavorites.com where you'll find outrageously delicious bread recipes and learn baking industry secrets. His wife Dawn is best friend, housewife, mom extraordinaire and co-author of their ebook 'Home Baked Goodness with Bread, Rolls and Muffins'. Copyright © 2012 Terry Stokely. All Rights Reserved.

Source: EzineArticles
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