I remember the days (before Tate), when these used to be a staple around our house! 
Now they are considered a delicacy!!! I stayed up until 11:30 last night making these (That's REALLY late for me).
Now they are considered a delicacy!!! I stayed up until 11:30 last night making these (That's REALLY late for me).Just in case your mouth is watering from the look of these delicious cinnamon rolls, here is the famous and very precious recipe...
Ingredients:
3 C. Milk
1 C. Potato Flakes
1 Tbsp. Salt
¾ C. Granulated Sugar
3/4 C. Butter
4 Eggs (Whipped)
7-8 C. Flour
1 ½ Tbsp. Yeast
1 C. Brown Sugar
3 C. Milk
1 C. Potato Flakes
1 Tbsp. Salt
¾ C. Granulated Sugar
3/4 C. Butter
4 Eggs (Whipped)
7-8 C. Flour
1 ½ Tbsp. Yeast
1 C. Brown Sugar
Cinnamon
Frosting:
2/3 C. Butter or Margarine
1 tsp. Vanilla
1 Tbsp. Milk
4 C. Powdered Sugar (Add ½ C. at a time)
Directions:
Scald milk. Melt butter. Place potato flakes, salt, sugar, milk and 1/2 cup butter in mixer. Bring to a lukewarm temperature. Add eggs, yeast and flour 1 cup at a time, mixing well between additions. Mix until dough pulls away from the side. Place dough in a large greased bowl, let rise until doubled in bulk. Divide rolls dough in half, roll into a large rectangle. Place 1/8 C. melted butter, 1/2 C. brown sugar, and sprinkle cinnamon all over the dough.
Then roll up and cut with floss and place on cookie sheet. Repeat with remaining doe. 
Let rise again. 
Bake at 375 for 10-12 minutes. Let cool then frost.
2/3 C. Butter or Margarine
1 tsp. Vanilla
1 Tbsp. Milk
4 C. Powdered Sugar (Add ½ C. at a time)
Directions:
Scald milk. Melt butter. Place potato flakes, salt, sugar, milk and 1/2 cup butter in mixer. Bring to a lukewarm temperature. Add eggs, yeast and flour 1 cup at a time, mixing well between additions. Mix until dough pulls away from the side. Place dough in a large greased bowl, let rise until doubled in bulk. Divide rolls dough in half, roll into a large rectangle. Place 1/8 C. melted butter, 1/2 C. brown sugar, and sprinkle cinnamon all over the dough.
Then roll up and cut with floss and place on cookie sheet. Repeat with remaining doe. 
Let rise again. 
Bake at 375 for 10-12 minutes. Let cool then frost.
Enjoy!!! These have got to be the BEST treat of all time!
When they're finished, I always place them in individual ziploc bags and freeze them. They last for 30 days in the freezer.
Bryan always enjoys them in his lunches, and Mr. Tate enjoys them for very delicious snacks. Me, I enjoy them anytime and all the time!
Wow, Maria, it looks like you have those perfected. I hope someday to be able to try the recipe. They look delicious and with potato flakes and all that butter and sugar, I bet they melt in your mouth!
ReplyDeleteYum! We'll have to try those sometime (hopefully soon)!
ReplyDeleteMy sis (Shelly Blackham Hiatt) told me about your blog and about the great ideas you have. So, I checked it out. She was right. I'm going to have to add you to my list of blogging friends because I love your blog. You have fantastic ideas. I hope you don't mind. I had to make your cinnamon rolls yesterday because they looked so good. They turned out so yummy. I've tried many recipes, and I think yours is the best. Thanks!
ReplyDelete