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Cajun Bytes
HomeSelect CategoryBreads & CerealsCinnamon Rolls
Food Category Submitted by
Breads & Cereals Melinda LeBlanc
Cinnamon Rolls

Prep Time Required: No time specified.
Cooking Time Required: No time specified.

Ingredients
1 Egg 14 Cup Sugar
14 Cup Sugar 1 Teaspoon Salt
12 Cup Corn Syrup 14 Cup Shortening
1 Teaspoon Cinnamon 112 Cup Flour, sifted
34 Cup Milk, scalded 1 pkg active Dry Yeast
2 Tablespoon Butter, melted 6 Tablespoon Butter, melted
12 Cup Brown sugar, packed 14 Cup lukewarm Water, 110�

Directions

Combine milk, shortening, � cup sugar and salt in a bowl. Cool to lukewarm. Sprinkle yeast over lukewarm water; stir to dissolve. Add yeast to mixture, egg and � cup flour to milk mixture. Beat until smooth. Gradually stir in enough remaining flour to make a soft dough. Turn dough out onto floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn over to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile combine 6 tbl melted butter, brown sugar and corn syrup in a 13x9x2 inch baking pan; mix well. Set aside. Punch dough down. Roll our dough to a 15x10 inch rectangle. Brush with 2 tbls melted butter. Combine � cup sugar and cinnamon. Sprinkle over dough. Roll up like a jelly roll, starting at the long side. Cut into 15 one inch slices. Arrange, cut side down, in prepared pan. Cover and let rise in warm place until doubled, about 45 minutes. Bake at 375� for 20-25 minutes or until golden brown. Invert pan on platter and serve rolls warm. Do not let rolls cool in the pan or they will stick down so hard you won't be able to get them out whole.

Makes 15 delicious rolls.


Goes Well With

Chicken Stew and Limas Beans

Pork Chops and Sweet Peas

Pot Smothered Chicken

Smothered Steak

Stuffed Pork Chops
Copyright 2004 - IT 350 project by Lloyd Brown, Robert LeBlanc and Stephen Sagers