Dough (Annie and I half it, I'll put those in red)
3 (1 1/2) TBsp Yeast
1 1/2 (3/4) C Warm Water (110)
1 TB Sugar (for the yeast to rise)
1 2/3 (1/2 + 1/3) C Sugar
1 1/2 (3\4) C Shortening (use half butter half shortening for a richer dough)
5 (2 and an egg white) Eggs
2 (1) tsp Salt
4 (2) Cups of Warm Milk (110)
11-12 (5-6) Cups of Flour
Filling for Cinnamon Rolls:
1 1/2 C Soft Butter
Cinnamon
Brown Sugar
Filling for Orange Rolls:
1 1/2 C Soft Butter
Granulated Sugar
Orange Zest (I used the zest from 3 small oranges and could have used more... but I love the Orange Flavor
In Bosch with dough attachment add water, yeast, and sugar. Let double in size. Add remaining ingredients and mix for about 3 minutes...it will be sticky, and wont pull from the sides like regular dough, so don't over flour it. Cover with plastic wrap and let it rise until double in size. (the covered with plastic wrap is necessary, the dough needs a humid place to rise). Place on table, cut in half, roll into a rectangle, cover with filling and roll. Cut into 2 inch slices and place on a greased sheet pan. (My first batch I cut into 1 inch slices, thinking I would have more cinnamon rolls, and although they were good, they weren't thick enough, my second time making them I cut them into 3 inch rolls, and they exploded over the top, ha ha! Keep them in 2 inch slices) Cover again with plastic wrap and let rise until doubled. Bake at 400 degrees until golden in color and dough is thoroughly cooked. Approx 20 minutes. (You can use the Annie trick of covering them with tin foil if the tops are cooking faster than the middles)
NOTES:
*Spray your plastic wrap with cooking spray to keep it from sticking to your rolls
ICING
1 C Butter (Trevino says cold whips better)
8 oz Cream Cheese
5 Cups of powder sugar
1 TBsp Vanilla
1-2 tsp Cinnamon for Cinnamon Rolls
Enough cream until you get the consistency you want
Orange Zest and
OJ for Orange Rolls
In a mixer, cream butter and cream cheese, add the rest of the ingredients and whip for approx 3 minutes, scraping the bowl every so often. Whip well before thinning.
I didn't make her honey pan glaze yet, but I want to write it down for later, when I get up the hootzpa to try it.
HONEY PAN GLAZE
1 1/4 C Brown Sugar
1/2 C Butter
1/4 C Honey
1/4 Corn Syrup
1 oz Water- enough to thin and spread
Cream together top 4 ingredients and enough water to make it spreadable. Spread sugar mixture on a sheet pan (or a 9x13 pan) covered with parchment paper, then add whatever nut you want on your rolls. Place your cinnamon rolls onto the glaze, cover with greased plastic wrap. Bake 400 for approx 20 minutes.
When done, put another pan on top, then flip over and let it sit for a while.
