Cool-Rise Sweet Dough

"I got this recipe from my Creative Cookery Class that I took my junior year of high school --- it is amazing! They are the perfect cinnamon rolls to enjoy at any time of year."
 
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Ready In:
55mins
Ingredients:
16
Yields:
12 cinnamon rolls
Serves:
12
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ingredients

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directions

  • Combine 2 cups flour, yeast, 1/2 cup sugar and salt in the bowl of a stand mixer and mix. Add 1/2 cup margarine. Add 1 1/2 cups warm water (105-115 degrees Fahrenheit).
  • Stir well with a paddle attachment. Beat at a medium speed for two minutes.
  • Add eggs and 1 cup flour.
  • Beat at a high speed for one minute or until thick and elastic.
  • Switch to dough hook and beat in gradually only enough remaining flour to make a soft dough.
  • Turn onto floured board.
  • Knead for two to three minutes or until smooth and elastic.
  • Shape into a rectangle and roll cut dough to 1/4 inch.
  • Melt 1/4 cup margarine and brush on the rolled-out dough and also sprinkle on a 9- by 13-inch bakin pan.
  • Mix 1/2 cup sugar with 1/2 teaspoons cinnamon. Sprinkle on the dough over the melted margarine.
  • Roll dough starting with the long side; pinch dough closed.
  • Cut cinnamon rolls with thread approximately 1-inch thick.
  • Place cut side down in bakin pan and lightly cover with plastic wrap. (For the caramel variety, put topping in the bottom of the pan before adding dough.).
  • Refrigerate overnight (up to 48 hours).
  • On baking day, preheat oven to 375 degrees Fahrenheit. Remove rolls from the refrigerator and let stand for five minutes at room temperature.
  • Bake for 30 minutes or until rolls test done.
  • Remove from pand immediately. Cool slightly. Frost while still warm.
  • FOR FROSTING: Beat cream cheese and butter until smooth. Mix in flavoring. Add enough powdered sugar to make a smooth frosting. Refrigerate overnight. Spread on cinamon rolls hot out of the oven. (You may need to slightly warm the frosting in the microwave.)
  • FOR CARAMEL TOPPING: Combine ingredients in a saucepan. Bring to a boil. Cook three minutes, stirring constantly. Pour into greased 9- by 13-inch pan. Cool. You may sprinkle 1/4 cup walnuts in the pan before adding dough pieces.
  • Refrigerate dough overnight as instructed in Cool-Rise Sweet Dough Recipe. Bake at 375 degrees for about 30 minutes. Flip rolls onto a cookie sheet so that the caramel is on top.

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