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Glazed Cinnamon Rolls



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Cinnamon Sticks at the Market, Fort De France, Martinique, Lesser Antilles
Cinnamon Sticks at the Market,
Fort De France, Martinique
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Levy, Yadid
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Provencale Style Patterned Cloth Herb Bags, in Bowl Amongst Sprigs of Herbs, Cinnamon Bark Bundles
Provencale Style Patterned Cloth Herb Bags, in Bowl Amongst Sprigs of Herbs,
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Burgess, Linda
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Gigi’s Glazed Cinnamon Rolls

1 cup milk
1 cup water
1/2 cup unsalted butter
6 to 6 1/2 cups all-purpose flour
1/2 cup granulated sugar
3 packages dry yeast
2 teaspoons salt
1 egg, beaten
2 tablespoons butter
1/3 cup (packed) brown sugar
1 1/2 teaspoons ground cinnamon

1 1/4 cups sifted confectioner’s sugar
2 tablespoons butter, melted and cooled
2 to 3 tablespoons milk
1/2 teaspoon pure vanilla extract

In a small saucepan, combine the milk, water and 1/2 cup butter. Heat
the mixture over medium heat until it is very warm (120 degrees F).
In a large bowl combine 2 cups flour, granulated sugar, yeast and salt.
Stir well. Gradually add the milk mixture to the flour mixture combining
well. Add the egg. Beat with an electric mixer on medium speed until the mixture is smooth. Gradually stir in enough of the remaining 4 to 4 1/2
cups flour to make a slightly stiff dough. Turn dough out onto a well-
floured surface and knead until smooth and elastic, about 10 minutes.
Place the dough in a greased bowl, turning to grease the top. Cover the
bowl and let the dough rise in a warm place (about 85 degrees F) free
from drafts for 1 hour, or until it has doubled in bulk.
Punch the dough down, cover it, and allow it to rest for 15 minutes.
Set half of the dough aside (covered). Turn remaining half of the dough
out onto a lightly floured surface. Roll into a 20-by-12-inch rectangle.
Brush 1 tablespoon melted butter over dough, leaving 1/2-inch border. Combine the brown sugar and cinnamon and sprinkle 1/2 of the mixture
over the buttered dough. Beginning at the long side, roll up the dough
jelly-roll fashion. Press the edges and ends together securely. Cut the
dough into 1-inch slices and place them, cut side down, in a lightly-
buttered 13-by-9-by-2-inch baking pan. Cover the pan with buttered
plastic wrap and refrigerate for 8 hours.
Repeat the procedure with the remaining dough, melted butter and brown sugar-cinnamon mixture.
Before baking, remove the plastic wrap, cover the pans loosely with clean kitchen towels, and allow the rolls to rise in a warm (85 degrees F) place
free from drafts about 1 hour, or until double in bulk.
Preheat the oven to 375 degrees F. and bake the cinnamon rolls for 20 minutes.
For the glaze, sift the confectioner’s sugar into a bowl and whisk in the
butter, 1 tablespoon milk, and the vanilla extract. Whisk in enough of the remaining milk to make a thick but pourable glaze.
When the rolls are done, remove them from the oven, place on a rack
and drizzle them with the glaze.

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