Cinnamon Rolls

If you are looking for that Southern comfort food come on down to Dubois Grocery & BBQ. We are serving up BBQ, salads, wings, sandwiches, and a lot more tasty foods. Dubois Grocery & BBQ are open Monday - Friday from 10:30 a.m.- 6:00 p.m. Call ahead to get your food to go at (601) 932-7772 and if you need a place to hold an event call us to make reservations.

One of our desserts we make are cinnamon rolls and they are so good! Try out this recipe we found on Cinnamon Rolls and tell us what you think of them.

Cinnamon Rolls

Ingredients:

Dough:

• ¼ cup warm water (110 to 115 degrees)
• ½ cup warm milk (110 to 115 degrees) (preferably whole milk)
• 1 package active dry yeast
• 1/3 cup granulated sugar
• 1 large egg, beaten
• ½ cup unsalted butter, melted and cooled
• 1 teaspoon salt
• 3 to 3½ cups all-purpose flour

Filling:

• ½ cup unsalted butter, melted and cooled
• 1 cup granulated sugar
• 5 teaspoons ground cinnamon
• ¼ cup raisins (optional)

Vanilla Icing:

• 2 cups confectioners (powdered) sugar
• ½ cup unsalted butter, room temperature
• 1 teaspoon pure vanilla extract
• 2 to 4 tablespoons milk (preferably whole milk)

Tip:  Use standard measuring cups and spoons or scales for accurate measuring.

Directions:

Dough:

1. In a large mixing bowl, combine warm water, warm milk and yeast; stir and let sit until yeast is dissolved, about 10 minutes. Add sugar, egg, melted butter, and salt; beat until mixture is smooth. Add 2 cups flour; stir until well mixed. Stir in enough remaining flour to form a soft dough.
2. 
   
3. Turn dough onto a lightly floured pastry mat or pastry board; knead dough until smooth and elastic, about 5 minutes, adding additional flour 1 tablespoon at a time if dough is too sticky. 
4. 
   
5. Place dough in a well greased bowl; turn dough over once to grease the top. Cover bowl with a small kitchen towel and let dough rise is a warm place until doubled in size, 1 to 2 hours.
6.  
7. Prepare one 13x9x2 inch oblong pan; lightly grease the pan with shortening.
8. 
   
9. Punch dough down then turn onto a lightly floured pastry mat or pastry board; knead dough briefly, 4 to 5 times. Roll the dough into an 18 inch by 9 inch rectangle.

Filling:

1. Using a pastry brush, brush the top of the dough with melted butter to within ½ inch of the edges. 
2. In a small bowl, stir together sugar and cinnamon. Sprinkle sugar cinnamon mixture evenly over buttered dough to within ½ inch of the edges. Sprinkle with raisins (optional). Roll-up dough jelly-roll style, starting with a long side; pinch the seams together to seal. Slice dough into 1½ inch pieces and place about ½ inch apart in baking pan. 
3. Cover and let rolls rise is a warm place until doubled in size, 1 to 2 hours.
4. Preheat oven to 375 degrees F.

Bake:

1. Bake rolls 25 to 30 minutes, or until golden brown.
2. Remove rolls from oven.
3. Place pan on a wire cooling rack to cool. 

Vanilla Icing:

1. In a small bowl, combine confectioners sugar, butter, vanilla, and enough milk to make a good spreading consistency.
2. Spread icing onto still warm rolls.

Makes 12 rolls