Since I had no milk at home or shortening, I altered the ingredients with SOUR CREAM and OLIVE OIL.
For the SOUR CREAM, I used 3/4 cup water and 1/3 cup sour cream, mixed them together then I placed the small bowl at the microwave for 30 seconds. I didn't scald it. For added softness and volume, I used BREAD FLOUR instead of all purpose flour.
I like this recipe because it asked the baker to use a cake pan and not the typical cookie pan or the glass pan (pyrex) that burns the bottom of the bread what with all the sugar in it, that happens. But not with this recipe! Also, instead of using BUTTER to rub on the pan, I used the oil in spray can made purposely for this use.With the round cakem it kept the moisture in the bread during the process of baking. The height of the surrounding surface does the magic. If you are familiar with baking, seamless cookie pan is meant to bake crunchy cookies and those with minor seam are for chewy type of cookies.
The enormous drizzle of BROWN SUGAR and CINNAMON which was up to the baker to use made the bread quite tasty, delicious and really yummy! I poured thick layers of the two and it's great! Not dry or lacking in them.
I took this photo right after I got the roll from the oven so there was no frosting yet as it was super hot at that time. But you can see how good it looks right here! Immediately, after the photo shot, husband and I started cutting a piece each for us and I must say, this is really THE ULTIMATE RECIPE to try on!
The frosting is simple to do, not too sweet or watery nor it is too thick to enjoy! And it is even more economical. I used SOUR CREAM for this. The recipe asked for MILK or CREAM. My other recipes called for CREAM CHEESE which I think has a lot more calories and is more costly than sour cream or am I in denial? Here is the photo. Click it to enlarge!
Joanne says that she got this recipe from her aunt at a bridal shower in 1959. She says that the rolls freeze wonderfully and can be reheated in the microwave. Her other hint is that she also uses the dough as a refrigerator dough and bakes the rolls the next day.
ULTIMATE CINNAMON ROLL WITH VANILLA FROSTING
Cook Time: 20 minutes
INGREDIENTS:
1-1/2 packages (about 3-1/4 teaspoons) dry yeast
1/4 cup warm water
1/2 cup shortening
1/3 cup sugar
1-1/2 teaspoon salt
1 cup milk
1 egg
4 to 5 cups sifted flour
melted butter
brown sugar
cinnamon
raisins (optional)
FROSTING:
2 cups powdered sugar
1 tablespoon butter, melted
1 teaspoon vanilla
milk or cream (2 to 4 tablespoons)
PREPARATION:
1. Add the warm water to the yeast and soak 10 minutes.
2. Scald milk; pour over the shortening. Add sugar and salt and cool to tepid. Add the dissolved yeast and beaten egg. Add 4 cups flour adding one at a time beating after each addition.
Dough should be soft yet firm enough to handle. Knead on floured board until elastic and smooth. Avoid too much flour. Turn dough into well oiled bowl. Let rise for 1-1/2 hours.
3. Press dough down and divide into workable size. Roll dough out into a rectangle. Cover with melted butter. Layer with a generous thick layer* of brown sugar. Sprinkle on cinnamon* as desired. If you like raisins, layer on a layer of raisins. Roll up jellyroll fashion.
4. Using a scissors or a piece of string, cut off slices about 1 to 1-1/2 inches thick. Place slices in an 8 or 9 inch round greased cake pan. Place one slice in the middle and other slices around it. Press rolls down to even out and fill pan. Let rise until rolls fill the pan generously...about another hour.
5. Bake in a 350 degree F oven about 15 - 20 minutes. If rolls get too brown, cover with a piece of tine foil until the end of baking. Do not over bake rolls.
6. Remove immediately from pan by inverting onto a plate and then tip over onto another plate to right the rolls.
FOR THE FROSTING:
1. In a medium bowl, place sugar, butter and vanilla. Then stir in enough milk or cream to reach a thick, hardly-able to stir consistency.
2. Spread over warm rolls as soon as they are placed on a plate to let the frosting melt and run into the rolls.
* I was pretty generous with both the brown sugar and cinnamon. I ended up with about a 1/2 inch layer of brown sugar completely covered with cinnamon. -Recipe
By Carroll Pellegrinelli, About.com as sent by Joanne K.
Feedback: User Rating- 5 star ***** 4.8 out of 5~
(19 reviews)
Joanne K. says that she got this recipe from her aunt at a bridal shower in 1959. She says that the rolls freeze wonderfully and can be reheated in the microwave. Her other hint is that she also uses the dough as a refrigerator dough and bakes the rolls the next day.
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