Nothing rings in the holiday season like the smell of fresh baked cinnamon rolls right out of the oven so why not whip up a batch for yourself?
After several meetings with the folks who make those rolls all day long at fairs across our state and of course LOTS of sampling I have refined the recipe (13 batches in Kevin’s Kitchen) so you can get “fair quality” results in your kitchen. Warning, these rolls are sooo good it’s hard to stop eating!.
Kevins Fair Quality Cinnamon Rolls
After you have visited the San DiegoCounty(DelMar) Fair and stood in line for those really good Cinnamon Rolls, why not whip up a batch for your self? It is not as hard as it seems to get “fair” quality rolls from your own oven!
For the Doh!:
4 oz butter
2 cups milk
1 tsp. salt
6 oz sugar
8 cups flour
2 tablespoons yeast
8 ounces butter
2 cups brown sugar
2 tablespoons cinnamon
2 cups powdered sugar
1 stick softened butter
1/4 teaspoon salt
1 teaspoon vanilla
4 tablespoons milk
Melt the butter with the 2 cups of milk until warm enough to activate yeast. About 110 degrees. Add yeast, then in a mixer beat the eggs salt and 6 ounces sugar together. Combine milk mixture with eggs and add 4 cups of flour and mix until smooth. Attach dough hook and add remaining 4 cups of flour and mix for 5 minutes.
Place dough in an oiled bowl and let rise until doubled in size.
Roll dough out into a 16 x 12-inch rectangle. Mix ingredients for filling and spread onto dough. With the long side towards you roll up the dough and slice into 12 pieces and place into a buttered 13 x 9 inch pan,
Let rise until doubled again then bake in a 350-degree oven for 30 35 minutes then cool.
(NOTE: For more dense rolls you may skip the above step of letting the rolls rise in the pan and put them right into oven)
For the icing, cream together the powdered sugar and 1/4 cup of butter. Add the salt, vanilla, and milk and blend. Spread on cooled rolls.
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