My favorite method of shaping cinnamon rolls is this wreath or
tea ring. It looks complicated but it really isn't hard to do.
Not only is it very attractive, there can be multiple servings
on only one round pan.
I normally make cinnamon rolls from a much larger sweet bread
recipe but today I wanted a dough that would fit onto one
14 -inch pizza pan.
All of the dough is rolled into a rectangle and spread with the
butter, sugar and cinnamon filling.
Roll rectangle up jelly-roll style, starting with the long side.
I cut off the ends to bake separately. Pace seam side down
on greased pizza pan or large baking sheet.
Form dough into a ring.
With a sharp knife cut ring two-thirds of the way toward center
at 1-inch intervals.
Separate the cut pieces slightly, twisting each individually
and fanning them out in a domino effect.
The end pieces will overlap and become part of the whole.
They are ready to bake after a one hour rising time.
If you need to take cinnamon rolls to a potluck or to some other
gathering, this is the way to go. The presentation is beautiful.
My family has several preferences. Some like them plain,
some iced with cream cheese icing, and others
This batch was made for two special guys who did some
specific work here on the farm. I know they both love
cinnamon rolls and this is my way of showing appreciation.
In addition I wanted to blog and I can't possibly eat all these
by myself. We were all happy!
SOUR CREAM CINNAMON ROLLS
1 cup sour cream
3 tbsp. shortening
3 tbsp. sugar
1 tsp. salt
1/8 tsp. baking soda
1 egg, beaten
Bring sour cream to a boil; stir in shortening, sugar, salt and soda.
Cool to lukewarm. Stir in beaten egg.
Transfer to a large mixing bowl.
1 pkg. dry yeast (1 tbsp.)
½ cup warm water
1 tsp. sugar
3 to 3½ cups all-purpose flour
In a small bowl dissolve yeast and sugar in warm water.
Combine yeast and sour cream mixtures.
Gradually add 2 cups flour, beating until smooth.
Mix in enough remaining flour to make a soft dough that is easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic.
Round up dough and place into a lightly oiled bowl, turning
once to oil surface. Cover; let rise in warm place until
doubled, about one hour.
½ cup butter or margarine, softened
¼ cup white sugar
¼ cup brown sugar
Roll dough into a 18 x 11-inch rectangle.
Spread with softened butter. Sprinkle with sugars and
enough cinnamon to your liking.
Roll up jelly-roll style, starting with a long side; pinch seam to seal.
Place seam side down on greased pizza pan or baking sheet.
Cut off 1-inch at each ends if desired and bake separately.
Form roll into a circle. With a sharp knife cut ring two-thirds of the way
toward the center at 1-inch intervals. Separate the cut pieces slightly,
twisting each individually to allow filling to show.
Cover and let rise until doubled, about one hour.
Bake in preheated 350° oven for 20 minutes or until golden brown.
Cool on wire rack. Ice with cream cheese icing or with
a powdered sugar glaze.