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Cinnamon Rolls (Alan Hatch 2008)
Mix together
- 1 cup lukewarm water
- ¼ cup NFDM solids (powdered milk)
- ¼ cup sugar
- ½ teaspoon salt
- 1 teaspoon dry yeast
Allow the yeast to dissolved.
Add
- 2 tablespoons oil
- approximately 3 cups flour
Add the flour and stir. Add additional flour as needed and knead by hand. The dough should be soft, but not too sticky.
Cover and let rise until the volume doubles, then knead it down.
Roll the dough into a rectangular shape about 3/8 inch thick.
Spread with:
- butter (sufficient to cover)
- ½ cup brown sugar
- 2 tablespoons of cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves (these spices may be substituted or varied to taste)
- ¾ cup raisins (or chopped dates or dried cranberries or dried cherries or ...?).
- ½ cup chopped nuts.
Roll up the dough, pinching the trailing edge closed.
Cut into 1 inch to 1½ pieces and place on a cookie sheet or in a cake pan. An 18 inch piece of stout button thread works well.
Allow to rise until double in size.
Bake in a 325° F oven for 18 to 20 minutes (or until done).
Allow to cool slightly and cover with a layer of cream cheese frosting.
Cream Cheese Frosting
- 1 package cream cheese (8 oz) (soften with gentle heat)
- 1½ cup powdered sugar (use more or less to achieve desired consistency and taste)
- 1 teaspoon lime juice (or lemon juice [or leave out entirely])
Mix together until homogenous.
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