To make things even more unhealthy, we also made possibly the most fattening pasta in the entire world: Really Creamy Fettucine Alfredo. Each serving contains 1/8 cup of butter, almost 1/4 cup of parmesan and 1/4 package of cream cheese. It was very good tasting but VERY heavy so between that and the cinnamon rolls, I ended up with my top button undone the rest of the night. I know, I am SUCH a lady :)
Without further adieu:
1/4 ounce package yeast
1/2 cup warm water
1/4 cup sugar
1/2 cup scalded milk
1/3 cup butter or shortening
1 tsp. salt
3 1/2 - 4 cups flour
1/2 cup melted butter, plus more for the pan
3/4 cup sugar
2 tablespoons ground cinnamon
3/4 cup raisins, walnuts, or pecans (optional)
4 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla
3-6 tablespoons of hot water
- In a small bowl, dissolve yeast in warm water and set aside.
- In a large bowl mix milk, sugar, melted butter, salt and eggs. Add two cups of flour and mix until smooth.
- Add yeast mixture. Mix in remaining flour until dough is easy to handle.
- Knead dough on lightly floured surface for 5-10 minutes.
- Place in well-greased bowl and let rise until doubled, usually 1 - 1 1/2 hours.
- When doubled, punch down dough. Roll out on flour surface into a 15x9 inch rectangle.
- Spread melted butter all over dough.
- Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired.
- Beginning at 15 inch side role up dough and pinch edge together to seal. Cut into 12-15 slices.
- Coat bottom of baking pan with butter and sprinkle with sugar.
- Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes.
- Bake at 350 degrees for about 25-30 minutes or until nicely browned.
- Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency.
- Spread over slightly cooled rolls and serve.
|Looks pretty gross, tastes wonderful|
|Colleen's personal roll with extra raisins|