Cinnamon Rolls by Two Peas & their Pod For the Cinnamon Rolls: 4 1/2 teaspoons active dry yeast (2 packets) 1 cup lukewarm water 1 teaspoon granulated sugar, to proof the yeast 6 tablespoons shortening or unsalted butter 1 cup granulated sugar 9 cups unbleached all-purpose flour (more if the dough is sticky, up to 10 cups) 2 cups hot water 2 large eggs, beaten 1 tablespoon salt ½ cup softened butter, divided 1 1/2 cups brown sugar, divided 1 cup raisins, optional 2 tablespoons ground cinnamon, divided For the frosting: 1/4 cup unsalted butter, softened 4 cups powdered sugar 4 tablespoons milk, more if necessary 1 teaspoon vanilla extract Instructions In a small bowl, combine the yeas...
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