Carolyn's Cinnamon Rolls With Creamylicious Frosting - Dacor Wall Ovens Manual

Default Mode and Temperature: Pure Convection
Suggested Time: 20-25 minutes
Tips: Use cookie sheet. Use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack positions 1,3, and 5.
For multiple racks, add 5-10 minutes
Path to reach this function: DACOR GUIDE-BAKERY-BREADS 1-#2 Cinnamon Rolls
Types of Cinnamon Rolls: This function will work for frozen uncooked, refrigerated, and homemade cinnamon rolls.

Carolyn's Cinnamon Rolls with Creamylicious Frosting

CINNAMON ROLLS
1 1 ⁄ cups milk, scalded
2
1 cup melted margarine
1 package dry active yeast dissolved in
1
⁄ cup warm water plus 2 teaspoons sugar
2
1 ⁄ cup granulated sugar
4
2 teaspoons salt
2 large eggs
5 cups all purpose flour
Adjust oven rack to position 2. Preheat oven on Proof mode at 100˚. In a large mixing bowl, combine scalded milk, melted margarine,
yeast mixture, sugar, salt and eggs. Add flour 1 cup at a time until dough forms. Knead dough for about 10 minutes. Cover in plastic
wrap and place in oven Proof mode for about 1 hour, or until doubled in size. In Dacor Guide, select Cinnamon Rolls. Allow oven
to preheat. Remove dough to flat surface and roll to
cinnamon. Add nuts and/or raisins. Roll dough into jellyroll. Slice into 1-inch cinnamon rolls. Place on lightly greased cookie sheet
and smash lightly with hand. Place in oven and set timer for 20-25 minutes. Bake until golden brown and puffed.
After Baking: Remove from cookie sheet and cool on wire rack. For frosting, combine all ingredients in a large mixing bowl.
Using an offset spatula, spread a generous amount of frosting on top.
Makes about 3 dozen rolls.
RECIPES
Cinnamon Rolls
™
/325˚ F
FILLING
1 cup butter, softened
1 cup packed brown sugar
1 Tablespoon ground cinnamon
1 cup nuts or raisins (optional)
1 ⁄ " thick. Spread with softened butter, then sprinkle with brown sugar and
4
56
CREAMYLICIOUS FROSTING
1 ⁄ cup unsalted butter
2
(1) 8 ounce package cream cheese
dash of salt
2 teaspoons vanilla
3 cups powdered sugar
2 ⁄ (5 ounce) can evaportated milk,
3
more if needed