T.J. Cinnamons Cinnamon Rolls

T.J. Cinnamons Cinnamon Rolls

Want try something different then your usual muffins or biscuits for your mid day snack or for tea. This recipe on Healthy lunch ideas give you a new experience to try something out of the ordinary with illustration of every step to making everything perfectly. Every process in this recipe on Healthy lunch idea extract the best possible taste form the T.J. Cinnamons Cinnamon rolls. The name of this recipe contain cinnamon twice which means it includes more cinnamon taste the rest of the ingredients. On Healthy lunch Ideas this recipe has a unique blend of flavours, the icing on this recipe goes so well as snow for Christmas. Recipe like this one takes a bit of time but the out come is just amazing and doesn’t make you worry about the presentation, calories count and the most import thing is the taste.

Ingredients:

Dough:

• 2 pkgs. active dry yeast
• 1/2 cup warm water (105 to 115 degrees)
• 1/3 cup sugar
• 1/2 teaspoon sugar
• 4 – 5 cups all-purpose flour, divided
• 1 teaspoon salt
• 1 cup milk, scalded and cooled to 110 degrees
• 1/3 cup vegetable oil
• 2 eggs, room temperature

Filling:

• 1/2 cup butter or margarine, softened
• 1 cup firmly packed brown sugar
• 1/2 cup sugar
• 2 tablespoons cinnamon

Icing:

• 1 cup confectioners’ sugar
• 2 – 3 tablespoons warm milk
• 1 teaspoon vanilla

Directions:

1. For dough, dissolve yeast in water with 1/2 teaspoon sugar.
2. Let stand 5 minutes.
3. In mixing bowl, combine 3 cups flour, 1/3 cup sugar and salt.
4. At low speed, gradually beat in milk, oil, eggs, and yeast mixture; beat until well blended.
5. Beat in additional our, about 1 1/2 cups, until dough pulls away from sides of bowl.
6. On floured surface, knead dough until smooth and elastic, 8-10 minutes.
7. Place in greased bowl, turning to grease top.
8. Cover and let rise in warm, draft free pace until doubled in bulk, about 1 hour.
9. For billing, beat all ingredients together until smooth.
10. Set aside.
11. Grease 2 (9 inch) round cake pans.
12. On lightly floured surface, roll dough into an 18″ by 10″ rectangle, Spread with filling.
13. Roll tightly from long side.
14. Cut into 14 (1 1/4 inch) slices.
15. Place 1 roll cut side up in center of each pan.
16. Arrange remaining rolls in a circle of 6 around center roll.
17. Cover and let rise until doubled in bulk, 30 to 40 minutes.
18. Preheat oven to 350 degrees.
19. Bake 25 to 30 minutes, until golden brown.
20. Cool in pans 10 minutes.
21. Invert onto wire racks, then invert again to cool.
22. For icing, whisk all ingredients until smooth.
23. Drizzle over cooled rolls.
24. Rolls can be made ahead.
25. Wrap well and freeze up to 1 month.
26. Thaw, wrapped, at room temperature.

Enjoy!

Photo by: The Big Quack