This is Florence Hendrickson’s recipe for light, airy, delicious cinnamon rolls. She baked them often, and friends and family all raved about them. Florence will be remembered in our hearts, and she would have loved to share this recipe for you all to enjoy!
Prepare the dough by sprinkling the yeast onto 1/4 cup of warm water; set aside to soften for 5 minutes. Stir the potato flakes, milk, 1/2 cup water, white sugar, and salt together in a saucepan over medium heat until the sugar has dissolved and the mixture reaches 110 degrees F (63 degrees C). Beat the eggs in a mixing bowl until smooth, then whisk in the warm milk mixture and yeast. Stir in the flour and margarine until a dough forms. Turn out onto a floured work surface, and knead until smooth and satiny, 10 to 20 minutes.
Place the dough into a greased bowl, and turn over to grease both sides of the dough. Cover, and set in a warm spot to rise until doubled, about 1 hour. Punch dough down, and knead again briefly to push out the air. Cover, and let rest 10 minutes. Meanwhile, stir 1/3 cup softened butter with the brown sugar and ground cinnamon until blended. Feel free to make extra if you like more filling in your cinnamon rolls.
Once the dough has rested, turn onto a floured surface and divide in two. Stretch and roll one half into a 10x14-inch rectangle. Spread half of the cinnamon filling onto the dough, and sprinkle with half of the raisins. Roll up the dough from the narrow end, and pinch the edges together to seal. Repeat with the remaining dough and filling. Grease two baking sheets, and cut each roll into 12 pieces. Arrange the cinnamon rolls onto the prepared baking sheets. Cover, and let rise in a warm place until nearly doubled, 45 minutes to 1 hour.
Preheat an oven to 350 degrees F (175 degrees C).
Bake the cinnamon rolls in the preheated oven until light golden brown, 18 to 20 minutes. Remove from the oven, and allow to cool. Prepare the glaze by stirring the confectioners' sugar with 1 tablespoon butter, vanilla extract, and 2 tablespoons warm water until smooth. Use additional water if needed to make a pourable glaze. Pour the glaze over the cinnamon rolls while still warm.
Per Serving: 272 calories; protein 4.8g; carbohydrates 46.1g; fat 7.9g; cholesterol 24.8mg; sodium 227.4mg.
Eat healthy breakfast to start the day has become a fabulous habit. It’s a fabolous way to start my 24 hours off healthfully. The sweet hit from the pickle tree wakes me up and bring me energy to take on the morning. Sugar is often vilified as the root of all disease, but fruit is also loaded with fibre, which is great for your digestive system and make keep you feeling full all day , and not want likely grab a side food out of the vending machine before break .
Make fruit a at 7.00 clock habit is simple . Simply put the sweetness in your refrigerator next to the sweet drink or on the table next to your grain pan , or beside your coffee maker or tea kettle — about anywhere where you’ll see it. Before you eating the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.