Cinnamon Roll Recipe from "Make a Mix Cookery"

The first picture is after the rolls have been raising all night (10 hours). The second is after they are done and drizzled with frosting....I think we found a new family favorite! Thank you "Make a Mix Cookery". There is a link on the left to "Make A Mix Cookery" books for sale. Here is the recipe:


Hot Roll Mix:
5 lbs. all-purpose flour
1 1/4 cups granulated sugar
4 teaspoons salt
1 cup instant nonfat dry milk

Combine all ingredients in a large bowl. Stir together to distribute evenly. Put in a large airtight container. Label and store in a cool dry place. Use within 6-8 months. Makes 22 cups of Hot Roll Mix.

1 tablespoon active dry yeast
1 1/2 cups luke warm water
2 eggs, beaten
1/2 cup canola oil
5-6 cups Hot Roll Mix (Recipe above)
Cinnamon Mix (Recipe below)
Vanilla Glaze (Recipe below)

In a large bowl, dissolve yeast in lukewarm water. (If your yeast isn't raising right, add a dash of granulated sugar and that will get it going). Add 5 cups of Hot Roll Mix and stir well. Add additional Roll Mix to make a soft, but not sticky dough. Knead about 5 minutes by hand or 2 minutes if using a machine. Lightly butter bowl and return dough, turning it to lightly cover it with butter. Cover bowl with a damp towel and let rise in a warm place until doubled or about 1 hour. Grease 1 baking sheet. Prepare Cinnamon Mix. (Recipe below). Punch down dough and let stand 10 minutes. On a lightly floured surface, roll out dough to a large rectangle, about 1/4 inch thick. Spread Cinnamon Mix on the dough. Roll dough like a jelly roll and cut with a sharp knife or with a piece of strong thread placed under the dough where you want to cut, brought up around dough, crossed, and cut through dough - my preferred cutting method I learned from my Grandma. The slices should be about 1 inch thick and you should get about 24 rolls. Place 12 rolls on the prepared greased baking sheet, cover with a damp towel and let raise until doubled (about 20-30 minutes). Preheat oven to 375 degrees and bake 20-25 minutes or until golden brown. Prepare Vanilla Glaze and drizzle or brush over finished rolls. Makes 1 dozen fresh and 1 dozen frozen. (or you can bake a few at a time of the frozen - whatever you need)

For frozen rolls: Place 12 rolls on the prepared greased baking sheet, cover with a damp towel and let raise until doubled (about 20-30 minutes). On another baking sheet, grease or use parchment paper. Spread remaining rolls out so they aren't touching each other and place in freezer. Flash freeze until solid, remove from baking sheet, place in a resealable bag labeled with the date and return to freezer. When ready to prepare place frozen rolls on a greased baking sheet or pan. Cover with greased plastic wrap and let rise overnight (8-10 hours). Then bake at 375 for 20-25 minutes and drizzle with Vanilla Glaze.

Cinnamon Mix:
4 tablespoons butter, melted
1 cup brown sugar
3 teaspoons cinnamon
1 cup raisins (optional)
1/2 chopped nuts (optional)

In a bowl, combine all ingredients and stir well.

Vanilla Glaze:
1 cup sifted powdered sugar
1/2 teaspoon vanilla
about 2 Tablespoons milk

In a small bowl, combine all ingredients and stir well to make a thin mixture.