Sweet Dough This is a large recipe for cinnamon buns or crescent rolls from Pat Warkentin
½ of the dough rolled into a large rectangle makes 2-9x13 pans of cinnamon rolls (24) ¼ of the dough makes 8 large crescent rolls.
Josiah and I made this in two half recipes, which is easier for our Kitchen Aid machine to handle. I'll put those measurements in brackets.
3 cups milk, scalded (1 1/2 cups) ½ cup sugar (1/4) ½ cup margarine or shortening (1/4) 2 tsp salt (1 tsp )
Mix the above items together until the margarine is melted. Cool a bit and add:
6 cups flour (3) 3 eggs (2) 2 tbsp yeast (1) 1 cup warm water (little less than 1/2 since we're adding extra egg)
Mix with beaters, then change to dough hook and add:
4-5 cups more flour (2 to 2 1/2 cups)
After most of the flour is in, knead for 5 minutes. Dough will be very soft, maybe sticky. Divide in half (only if you made the full recipe) and place each half in a greased bowl, cover and let rise till double(30-60 min). Punch down and let rest for 10 minutes. Roll out dough to make either cinnamon buns or crescent rolls. Let rise again on pans for about 30-45 min, covered with a clean tea towel/cloth.
Crescent rolls – bake at 350 for 15-20 min Using 1/4 of the dough roll out a circle. Cut into 8 wedges and roll up from long side. Place onto pan in crescent shape.
Cinnamon rolls – bake at 350 for 17 min Using 1/2 the dough, roll into a large rectangle. Brush dough with 1/2 cup melted butter, sprinkle on approx 1 cup of white or brown sugar, shake on cinnamon. Roll up long side into long roll. Cut into 24 pieces. Place 12 in each 9x13 pan (onto caramel sauce if you want sticky buns).
Caramel sauce for cinnamon rolls In a 9x13 pan stir together and place newly formed cinnamon rolls on top to rise. ¾ cup heavy cream, ¾ cup brown sugar Bake as directed above and when baked, flip the pan onto a cookie sheet.