Cinnamon Rolls

  • Yields 50 rolls
  • Details

    • Serving Size: (2 grains/breads)

    INGREDIENTS

    • 1/3 cup active dry yeast
    • 1 1/2 cups warm water (110°F)
    • 13 cups all purpose flour or bread flour
    • 1 1/3 cups instant nonfat dry milk*
    • 3/4 cup + 2 tablespoons sugar
    • 2 tablespoons salt
    • 3/4 cup + 2 tablespoons vegetable oil
    • 2 1/2 cups water
    • 1 tablespoon vegetable oil
    • 1/4 cup ground cinnamon
    • 3/4 cup sugar
    • 2 cups California raisins
    • 1 tablespoon butter or margarine, melted (optional)

    PROCEDURE

    1. Dissolve dry yeast in 1 1/2 cups warm water. Let stand for 4 to 5 minutes.
    2. Place flour, dry milk, 3/4 cup + 2 tablespoons sugar and salt in mixer bowl. Using dough hook, blend on low speed for about 2 minutes.
    3. Add oil and blend on low speed 1 minute.
    4. Add 2 1/2 cups water. Mix on low speed 1 minute.
    5. Stir in dissolved yeast and mix on low speed for 2 minutes.
    6. Knead on medium speed, 8 minutes or until dough is smooth and elastic.
    7. Cover and place in warm area (about 90°F) for 45 to 60 minutes.
    8. Turn dough onto lightly floured surface. Divide into 2 balls.
    9. Roll each ball of dough into rectangle 25 x 10 x 1/4-inch thick. Lightly brush each rectangle with oil.
    10. Combine 1/4 cup cinnamon and 3/4 cup sugar; mix well. Sprinkle approximately 1/2 cup Cinnamon-Sugar mixture over each rectangle.
    11. Sprinkle 1 cup raisins on top of each rectangle.
    12. Roll each rectangle from long side to form a long slender roll. Cut each roll into 25 uniform pieces about 1-inch thick (50 pieces total).
    13. Arrange on lightly oiled sheet pan (18 x 26 x 1-inch) in rows 10 X 5.
    14. Place in warm area (about 90°F) until double in size, 30 to 50 minutes. Bake until lightly browned in Conventional oven – 400°F for 18 to 20 minutes or Convection oven – 350°F for 12 to 14 minutes.
    15. May be brushed lightly with melted butter or margarine while warm for a softer crust.

    Notes:

    1. To use high-activity (instant) yeast, follow directions below or manufacturer’s instructions. Omit Step 1. In Step 2, add 1/4 cup high-activity (instant) yeast. Continue Step 3. In Step 4, add 1 quart water (110°F). Omit Step 5. In Step 6, knead for 10 minutes. Continue as directed.

    2. Substitute 6 1/2 ounces (2/3 cup) noninstant nonfat dry milk for instant dry milk, if desired.

    Nutrition Facts Per Serving

    Calories 200 (15% from fat); Total Fat 3.5g (sat 1g, mono 1.5g, poly 1g, trans 0g ); Cholesterol 0mg; Protein 5g; Carbohydrate 37g; (Dietary Fiber 2g; Sugars 12g; ); Iron 2mg; Sodium 340mg; Calcium 44mg; Potassium 140mg

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