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|Cinnamon Roll Class|
|We will start our cinnamon rolls by making the cornmeal bread recipe. After the dough has doubled pour it from the bowl onto a floured work surface. Start rolling the dough into a rectangular shape. |
|Continue rolling out the dough until it is about 30 inches by 20 inches. The dough will be about 3/8 inch thick.|
Now brush the dough surface with melted butter.
Sprinkle the dough surface with the cinnamon-sugar mixture.
|Cover the entire surface of the dough with the cinnamon-sugar mixture.|
Sprinkle one cup of chopped pecans over the surface.
Now start rolling the dough. Try to keep the roll as tight as possible. This will make it easier to cut and handle the rolls when transfering to the baking sheet.
|Continue rolling the dough until you have a nice thight roll.|
|Using a pastry cutter or knife, cut the rolls from the rolled dough. The rolls should be about 1 inch thick. |
Place each roll on the baking sheet. Use a non-stick pan or one lined with baking paper. When the rolls are on the baking sheet, take your hand and press each roll to get a uniform size. Brush the tops of the rolls with melted butter and then set aside to rise.
|Let the rolls rise until they are about double in size.|
Place in a 375 degree oven and bake until lightly browned, about 20 minutes. As soon as the rolls come out of the oven, brush the tops with melted butter.
Now prepare the cooling racks. I start by putting down waxed paper on my work surface. This will catch the icing that drips off the rolls when it is applied. It will make cleanup a lot easier.
|Put the powdered sugar in a sauce pan and add the evaporated milk and vanilla. Mix well until all the sugar lumps are gone.|
|Add the melted butter and cook over medium heat, stiring frequently, until it just starts to boil. Remove from the heat. Let the rolls cool completely before adding icing.|
|Drizzle the icing over the tops of the cooled rolls.|
"Nutt House" Cornmeal Bread Recipe|
Orville's Heavenly Cinnamon Roll Recipe
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