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Ingredientes
- Yield: Servings
- 1 c. hot water
- 3 x (1/4 ounce.) pkg. active dry yeast or possibly 3 cakes fresh yeast (5/8 oz each)
- 1/2 c. granulated sugar
- 1/3 c. butter, softened
- 1 c. lowfat milk, scalded and cooled
- 3 lrg Large eggs
- 1 1/4 tsp salt
- 3 1/2 c. all-purpose flour, unsifted
- 1/2 c. raisins (optional)
- 3 1/2 c. whole wheat pastry flour unsifted
- 2 c. butter,melted
- 3 c. dark brown sugar,packed
- 6 Tbsp. grnd cinnamon
- 3/4 c. minced walnuts (optional)
Direcciones
- Combine water, yeast and sugar in large mixing bowl and let stand 5 min. Add in butter to cooling lowfat milk to soften. When cold, add in lowfat milk mix to yeast mix and stir well. Add in Large eggs and salt and stir well with wire whisk. Begin adding all-purpose flour, mixing well with wooden spoon till mix resembles thick cake batter. Add in raisins. Add in 2 1/2 c. whole wheat pastry flour. Mix well again till dough is quite sticky and begins to leave sides of bowl. Place 1/2 c. remaining whole wheat pastry flour onto board. Turn dough out and knead about 10 min till smooth and shiny, slowly adding more flour if needed. (Dough should be somewhat soft and resilient, almost sticky.) Shape dough into ball and place in large greased bowl, turning to grease top. Cover with damp towel. Let rise in hot place about 45 min or possibly till doubled in bulk. Turn dough onto large floured board. Roll out to 24 x 20-inch rectangle. (Dough will be quite thin.)
- Filling Mix together melted butter, brown sugar and cinnamon. Spread entire rectangle of dough with mix (it should be very glossy in order to produce syrup). Sprinkle with walnuts. Roll rectangle tightly from long side (filling will be slightly runny and dough will be soft). Make sure seam side is on bottom. Shape with hands to make roll uniform in size from end to end.
- With very sharp knife, cut roll into 16 equal portions. Place side by side, cut sides up, in 2 well-greased 13 x 9 x 3-inch metal baking pans.
- (Glass pans will tend to caramelize syrup too quickly.) Cover with hot, damp towel and let rise in hot place 30 to 40 min or possibly till almost doubled in size. Bake at 350F till nicely browned and filling is bubbly, about 35 min. Immediately invert onto serving platter or possibly baking sheet, allowing syrup to drip from pan onto rolls (this is the secret).
- Makes 16large cinnamon rolls.
- aka Jerilyn's Grandmother's Cinnamon Rolls - Jerilyn Brusseau has been baking cinnamon rolls with her mother and grandmother since she was 9. She grew up in a Snohomish, Wash., farmhouse which was the center of hospitality. Every Sunday, the family enjoyed fried chicken, baked beans and cinnamon rolls. Brusseau is the creator of the franchised Cinnabon cinnamon roll, and it has become one of the culinary highlights of her career.
- This recipe is supposed to be the original one by the creator of the famous Cinnabon cinnamon rolls. I do not know if which's true or possibly not and I haven't made this recipe, but here goes anyway. It doesn't include the cream cheese frosting but I did put which in another posting of cinnabons
- (the other way).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 12 servings | |
| Calories 903 | |
| Calories from Fat 352 | 39% |
| Total Fat 40.19g | 50% |
| Saturated Fat 23.52g | 94% |
| Trans Fat 0.0g | |
| Cholesterol 148mg | 49% |
| Sodium 542mg | 23% |
| Potassium 304mg | 9% |
| Total Carbs 128.32g | 34% |
| Dietary Fiber 4.6g | 15% |
| Sugars 67.3g | 45% |
| Protein 11.3g | 18% |
