By popular demand:

Cinnamon Rolls

I make these in the bread maker -- dough cycle.
I also “proof” my yeast first *

¼ cup warm water (not hot -- 110 to 115 degrees)
1 pkg active dry yeast
¾ cup lukewarm milk
¼ cup sugar
1 tsp salt
1 egg
¼ cup soft shortening
3 ½ to 3 ¾ cup flour

Dump all into bread maker or mix in bowl. If using the bread maker, let it go thru the dough cycle…It will raise 1 cycle (mine does anyway)

Remove to counter and roll out to 15 x 9” rectangle. Spread with butter (I used lots) and sprinkle with ½ cup sugar and 2 tsp cinnamon (I mix them together first).

Roll up tightly, along the long edge. Try to seal by pinching the end to the roll. Even up the roll by stretching slightly. Cut roll in 1” slices

Place 1 cube of margarine (butter or diet butter won’t work) in a 9x13 pan and place in a 375degree oven to melt.

When margarine is melted, add about ¼ to ½ cup dark brown sugar (light will work, but dark makes it look yummy). Stir to dissolve slightly. Place the cut rolls in the pan…..
Cover and raise until doubled in size - about 35-40 minutes. I put mine on the stove and leave the oven on.

Bake for 25-30 minutes

Invert onto cookie sheet immediately and let cool long enough so they’re easy to handle.

ENJOY

* Proofing yeast: Mix ¼ cup of the water (warmed to 110-115) with the yeast. Add 1 TBSP of the above sugar. Wait 5 minutes until the yeast is foaming really good. This helps with ANY bread you make in the bread maker.

NOTE: The length of time for raising is based on the temp in the house. Just watch it and wait till it’s raised nicely. It’ll raise more in the oven.

Also -- I live at 4300 foot elevation -- I use only 2 tsp of the yeast. It works a LOT better.

Thank you for sharing this with us :D:D:D
These looks sooo good, my mouth is watering :D:D:D

Amma -- I have to admit, they're so good that we end up eating the whole pan in 2 days --------:)

They would last long enough to cool at my house. My mouth watered as they seemed to rise in the pic. I can almost smell and taste them.

Oh my! I needed to start watching what i eat but maybe I'll just try these first!

I watch what I eat.....I have to or it would be all over the floor -- so I watch it on the plate, I watch it in the microwave, on the stove, on the fork, going into my mouth......................:mrgreen:

It sounds like my yummy recipe.
I just finished the last one! Good!
I do cheat and use Pillsbury's Hot Roll mix!

Thanks!

Thanks for sharing. And the pic is wonderful. I'm hungry now.

How big is a cube of margarine weight-wise?

This is just like my grandmother's recipe. We used to BEG her to make them
The only difference is she puts tons more dk brown sugar in the bottom of the pan and she also put some whole pecans on top of the brown sugar before putting the dough on top. (after baking and getting the rolls out of the pan, there were chunks of soft sugar clumps and the pecans stuck to the dough...yum)

yes, definitely the pecans!!!

About 2 inches on my thighs. LOL -- a cube is 1/4 of a pound. or 8 tablespoons

OH MY -- yeah, I have pecans....hmmmmmmm I can freeze the pumpkin pie that's left over and make another batch...oh yeah...........thanks!

And I forgot to add that my grandmother NEVER used margarine, only real butter. That's what she put in the bottom of the pan before everything else.
I notice it was said in the original post to only use margarine. I'm wondering why?

When I tried it with butter it burned and the gooey got hard when cooled -- too hard to eat! Later someone told me to use UNsalted butter. Haven't had the nerve to try it....the margarine does such a good job.

My mouth is watering just looking at the picture....and I can smell them here in Virginia...yummmmm.

Can hardly wait to try your rolls for breakfast tomorrow. They look wonderful.

Hi amandasgramma, thanks for recipe they sound mouthwatering. I live in UK so wondered if you would be kind enough to tell me in ounces how much a cube of margarine weighs, and I presume I'm using bread flour not all purpose flour for them then I too can make these cinnamon buns
many thanks
linda

1) 4 ounces or 113 grams of margarine
2) I use all purpose flour ---- LOL I don't bother with the fancy flours -- my grandmothers never had them and their rolls and buns turned out just fine!!!

I use the breadmaker -- for kneading - NOT baking. I think the fancy bread flour is for when you bake in the breadmaker.

Thank You for sharing My friend just put me on a diet. haha Weakness at store is cinn rolls. Oh well who cares.

A FRIEND put you on a diet????? Might wanna reconsider the friendship!!! LOL Seriously, for health reasons, if you need to, then I'm sorry for posting the picture!

;-)

Picture oky. I have been diagnosed with spinal stenous so she thinks taking off a few pounds will help. I wouldn't mess up this friendhip for anything. She's more a daughter than friend. Still love the cinn rolls. Will try next trip to the store.

Thank you so much for sharing your recipe! I'm still drooling!!

Bread Flour has a higher protien content. You CAN kneed more and get it in. With the bread maker it gets kneaded enough. When I make from "scratch" I get much better product with less work when I use Bread flour!!
Has anyone ever used the recipe for caramel that has cream and marshmallows and brown sugar?? I USE to be a fan of the butter/marg and brown sugar on the bottom BEFORE I got this recipe

I wanted to grab one. They look so yummy. Thanks for sharing.

Thank You For Sharing I have Got To make These Next Week.

They look so good. Thank you for the recipe

I'd never heard of this before.
I'll have to try it next time I make these rolls.
Can you tell me the exact amounts of each item?
thanks for the idea

Thanks for the info on the bread flour --- I never could figure it out!!! :mrgreen:
And, I, too, would LOVE to have that recipe!

Thanks for sharing must try them in the week,

[Also -- I live at 4300 foot elevation -- I use only 2 tsp of the yeast. It works a LOT better.[/quote]


How does the elevation affect the amount of yeast used? Sachets of yeast over here contain 7 gm.

yum !!!

How does the elevation affect the amount of yeast used? Sachets of yeast over here contain 7 gm.[/quote]Elevation affects a LOT of our cooking. For example, making candies that require the thermometer (hard boil stage), has to cook to 5 degrees lower than in lower elevations. My first year here, I burned 3 pans of candy!!!! Our water boils faster, but our noodles/potatoes take longer to cook. The yeast seems to rise HIGHER --- First sweet rolls I made, they rose right up and out of the pan. Finally found a website that said to use less yeast. That's made mine turn out perfect! DH thinks it's because there's less air pressure --- gravity isn't pushing the dough down as much as at sea level. ???? sounds good to me!

DH is right about the air pressure being less in higher elevetions (I'm hte science geek that loves to sew). My DH thinks it's funny...let him laugh..until he need me to match his suits,ties and shirts (he's color blind).

Here is the reciepe for the carmal topping. It is how it was given to me. I do not use frozen bread dough. It is really hard to pour all that liquid over them before you put in the oven but it does work!!

Carmel topping from Deb Solem
Thaw frozen bread dough roll out and sprinkle with Brown sugar, and drizzle with melted butter Optional) add nuts, raisins and cinnamon if you like. Roll jelly roll fashion and cut into 1-11/2 inch pieces. Place in lightly greased pan. (Leave room between for them to rise)
While they are rising prepare caramel toping
1 cup whipping cream
1/4 cup margarine
10-15 large marshmallows
1 cup brown sugar
cook till marshmallows are melted, Allow to cool some.
When rolls have risen up pour over them and bake.

Store left over topping in fridge. Good on ice cream!!

You can thaw frozen bread dough and make into rolls the night before. Put in refrigerator (covered but don’t let plastic wrap touch them or they might fall when you take it off)
In the AM take them out and let them rise then just before baking put the topping on

They look so good