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I had a cookbook of Breads, Rolls, and Buns. It''s a thin book, about 8 x 11, and hard covered.
It's one of those in a series like The Foods Of the World Cookbooks, but another series.
The book I'm looking for has a recipe for cinnamon rolls that are baked with a cup of heavy cream poured over them
Easy Cinnamon Rolls
1 loaf frozen bread dough, thawed
Roll dough into a rectangle shape and brush with the melted butter. In a large bowl, combine sugar, cinnamon and chopped nuts then layer over dough. Then starting with the long end, roll the dough up into a log. Moisten edges with a little water to seal.
Then cut roll into slices. Place rolls into lightly buttered cake pans and set aside at room temperature. Allow to rise for approximately 1 ½ hours (dough will have doubled). Finally pour the heavy cream over rolls and bake at 350F for approximately 25 to 30 minutes.
Combine sugar, milk and vanilla and drizzle over rolls during the last 5 minutes of baking.
Thanks hazeleyes - for the cinnamon bun recipe. I see that there is heavy cream in it but the amount you pour over the unbaked buns is 1 cup.
I see, also, that this recipe uses frozen bread dough! I have 2 loaves in the freezer and I think I'll try this recipe.
Last Edited on: 3/31/09 12:37 PM ET - Total times edited: 1
Is it this book? Breads (The Good Cook Series) ::
This is part of a 28 book Time Life series from 1978 - 1983 similar to Foods of the World. There are 13 people wishing (I am one of them!) I posted about them in this forum today.
Last Edited on: 4/4/09 12:59 PM ET - Total times edited: 1
EXTRA SPECIAL CINNAMON ROLLS
These rolls are worth the extra trouble.
2 cups raisins
2 1/2 cups brown sugar, packed
1/2 cup melted butter or regular margarine
1 cup heavy cream
3 cups sifted confectioners sugar
Place raisins in bowl; add enough boiling water to cover. Let stand 5 minutes to plump. Drain off water; reserve raisins.
Sprinkle yeast and 1 Tablespoon sugar over lukewarm water in large mixing bowl; stir to dissolve. Add ½ cup sugar, salt, ginger, 3 cups of the flour and eggs. Beat with electric mixer at medium speed 2 minutes, s****************ing bowl occasionally. Cover and let stand in warm place until foamy, about 40 minutes.
Add raisins and shortening to yeast mixture; mix well. Gradually stir in enough remaining flour to make a soft dough.
Turn dough out onto floured surface. Knead until smooth, about 10 minutes. Place dough in greased bowl, turning over once to grease top. Cover and let rise in warm place until doubled, about 1 hour.
Meanwhile, combine 2 ½ cups brown sugar and 8 tsp. cinnamon in bowl; set aside.
Punch down dough. Divide dough in fourths. Let rest 10 minutes. Roll out each forth on floured surface to 18 x 8-inch rectangle. Spread each with one fourth of melted butter. Sprinkle each with one fourth of brown sugar-cinnamon mixture. Roll up like a jelly roll, starting at wide end. Pinch edges to seal. Cut each roll in 18 (1-inch) slices. Place slices, equally spaced, cut side down, in 3 greased 13 x 9 x 2-inch baking pans, 24 rolls in each pan. Cover and let rise in warm place until doubled, about 45 minutes.
Meanwhile, combine heavy cream, ½ cup brown sugar, vanilla and 1 tsp. cinnamon in bowl; mix until blended. Spread one-third of cream mixture over each pan of rolls after they have doubled.
Bake in 375 F. oven 25 minutes or until golden brown. Remove from pans immediately. Cool on racks. While still warm, drizzle with Vanilla Glaze. Makes 72.
Vanilla Glaze: Combine 3 cups sifted confectioners sugar, dash of salt, 3 Tablespoons melted butter or regular margarine, 1 tsp. vanilla and 2 Tablespoons hot milk in bowl; beat until smooth. Add a little more milk, if necessary, to make a thin glaze.
Farm Journal's Complete Home Baking Book