Juliet Jensen's Cinnamon Rolls

Hot Rolls / Orange Rolls / Sticky Buns / Cinnamon Rolls


Base Recipe
2 TBSP dry yeast 1 ½ tsp salt
2 cups warm water 1 egg
1/3 cup sugar 5 to 6 cups flour
1/3 melted margarine or butter

Dissolve salt, sugar, and yeast in the water.  Add melted margarine or butter, egg, and about 2 cups flour.  Mix with spoon or hand mixer until smooth.  Stir in the remaining flour.  Dough should be sticky for lighter rolls.  Let rise until double (about 45 to 1 hour).  Mold* out and place on greased cookie sheet and let rise until double (about 30 to 40 minutes).  Bake at 350( for 15 to 20 minutes or until golden brown.

Hot Rolls
*To mold:  Roll dough to about ¼ inch thick.  Cut with biscuit cutter or small mouth jar lid.  Place a dab of butter in middle of roll and fold in half. Place on greased cookie sheet and let rise until double (about 30 to 40 minutes).  Bake at 350( for 15 to 20 minutes or until golden brown.

Raspberry/Blackberry Rolls
½ can of raspberry/blackberry pie filling
Base recipe dough that has raised once
Cream Cheese Frosting

Roll the dough into a rectangle. Spread the raspberry pie filling on the dough.  Roll up tightly. Use dental floss to cut into 1 ½ to 2 inch think sections. Place on greased cookie sheet and let rise until double (about 30 to 40 minutes).  Bake at 350( for 15 to 20 minutes or until golden brown. Frost with Cream Cheese Frosting. (see recipe below)

Orange Rolls
3 cups powdered sugar
6 tablespoons butter or margarine
2 tablespoons grated orange peel
4 tablespoons orange juice
Base recipe dough that has raised once

Beat all ingredients except dough until smooth and creamy.  Roll dough into a rectangle.  Spread with half the orange mixture.  Roll up tightly.  Use dental floss to cut into 1 ½ or 2 inch thick sections.  Place on greased cookie sheet and let rise until double (about 30 to 40 minutes).  Bake at 350( for 15 to 20 minutes or until golden brown.  Frost with remaining orange mixture while warm.

Sticky Buns
½ cup butter or margarine
1 cup of packed brown sugar
1 cup pecan halves
4 tablespoons of corn syrup
Base recipe dough that has raised once

Heat the butter until melted; stir in brown sugar, pecans and corn syrup.  Spread in a 13x9x2 rectangular cake pan.  Roll the dough into a rectangle.  Brush with melted butter.  Sprinkle with brown sugar and cinnamon.  Roll the dough tight.  Cut into 1 ½ to 2 inch pieces with dental floss.  Place in pan over the brown sugar mixture.  Let rise until double (about 30 to 40 minutes).  Bake at 350( for 15 to 20 minutes or until golden brown.  Immediately invert pan on heatproof serving plate.  Let pan remain 1 minute.

Cinnamon Rolls
1 cup sugar
1 to 2 TBSP Cinnamon
¼ to 1/3 cup melted butter
Raisins (optional)
Crasins (optional)
Nuts(optional)
Waxed unflavored dental floss

*To mold:  Roll dough to about ¼ inch thick.   Roll into a rectangle.  Melt butter in a glass container in the microwave for about 10 seconds, or until melted.  Brush melted butter over the dough.  Place the sugar and cinnamon in a container and shake until mixed.  Sprinkle over the top of the dough until covered.  Add raisins, crasins, or nuts to taste.

Roll the dough up starting on the wide side.  Once in a roll, take a string of dental floss to cut the roll into a 1 ½ to 2 in pieces.  Place on greased cookie sheet and let rise until double (about 30 to 40 minutes).  Bake at 350( for 15 to 20 minutes or until golden brown.

Frosting
Frost Cinnamon rolls with your favorite frosting.  Store bough works well.  Here are some different types.

Glaze
Mix 1 cup powdered sugar, 1 tablespoon milk and ½ teaspoon vanilla until smooth.  Drizzle over the top of the cinnamon rolls.

Creamy Vanilla Frosting
3 cups powdered sugar
1/3 cup butter or margarine, softened
1 ½ teaspoons vanilla
   About 2 tablespoons Milk

Mix powdered sugar and butter.  Add vanilla and about half of the milk.  Mix and keep adding milk until smooth and of spreading consistency.

Cream Cheese Frosting
1 package (8 ounces) cream cheese
¼ cup of butter
1 tablespoon milk
1 teaspoon vanilla
4 cups powdered sugar

Beat cream cheese, butter, milk and vanilla in 2 ½ quart bowl on low speed until smooth.  Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreading consistency.