The last time I hosted the game, I made one Cinnamon Roll for the six players who came.
Here it is.
Cinnamon Ring
14" Dutch oven
Dough:
5-6 cups flour
2 Tbs. active dry yeast
2/3 cups sugar
1 Tbs. salt
1 (12 oz.) can evaporated milk, warmed
1/2 cup milk, warmed
1 egg, beaten
1/3 cup butter, melted
Filling:
2 Tbs. butter
2 cups brown sugar
2-3 Tbs. cinnamon
14" Dutch oven
Dough:
5-6 cups flour
2 Tbs. active dry yeast
2/3 cups sugar
1 Tbs. salt
1 (12 oz.) can evaporated milk, warmed
1/2 cup milk, warmed
1 egg, beaten
1/3 cup butter, melted
Filling:
2 Tbs. butter
2 cups brown sugar
2-3 Tbs. cinnamon
1/2 Cup Chopped Pecans or Walnuts
Frosting:
1/2 up butter or margarine
1 (8 oz) pkg. cream cheese, softened
4 cups powdered sugar
2 tsp. vanilla
For the dough: In a mixing bowl combine 2 cups flour, yeast, sugar and salt; blend well. Mix in the warm evaporated milk and warm milk, egg and melted butter. Mix thoroughly. Mix in remaining flour, 1 cup at a time, until the dough pulls away from the sides of the bowl. Turn out onto a floured surface and knead it for 5 minutes until dough becomes elastic and sticky. Roll dough generously in flour, then cover and place in a warm area to rise until double.
Assembly:
Punch the dough down and divid in two pieces. Take one piece of dough and roll into a rectangle about 9 x 13 inches. Brush dough with melted butter, spread on brown sugar and sprinkle on the cinnamon. Roll up jellyroll style starting with the long end. Repeat with the second piece of dough. Start in the center of a 14 inch Dutch Oven of Pizza pan and coil the dough. When the first is coiled add the second piece and continue the coil.
Bake using 10 briquettes on the bottom and 18-20 on top, until rolls are lightly browned. Total baking time will be between 20 and 30 minutes. For even browning rotate the oven and lid every 10 minutes. Cool and frost. For baking in a conventional oven Bake 20 to 30 minutes at 350 Degree.
Frosting:
Cream butter and cream cheese in a bowl. Gradually add sugar and vanilla; beat well. Spread on cooled roll.
Frosting:
1/2 up butter or margarine
1 (8 oz) pkg. cream cheese, softened
4 cups powdered sugar
2 tsp. vanilla
For the dough: In a mixing bowl combine 2 cups flour, yeast, sugar and salt; blend well. Mix in the warm evaporated milk and warm milk, egg and melted butter. Mix thoroughly. Mix in remaining flour, 1 cup at a time, until the dough pulls away from the sides of the bowl. Turn out onto a floured surface and knead it for 5 minutes until dough becomes elastic and sticky. Roll dough generously in flour, then cover and place in a warm area to rise until double.
Assembly:
Punch the dough down and divid in two pieces. Take one piece of dough and roll into a rectangle about 9 x 13 inches. Brush dough with melted butter, spread on brown sugar and sprinkle on the cinnamon. Roll up jellyroll style starting with the long end. Repeat with the second piece of dough. Start in the center of a 14 inch Dutch Oven of Pizza pan and coil the dough. When the first is coiled add the second piece and continue the coil.
Bake using 10 briquettes on the bottom and 18-20 on top, until rolls are lightly browned. Total baking time will be between 20 and 30 minutes. For even browning rotate the oven and lid every 10 minutes. Cool and frost. For baking in a conventional oven Bake 20 to 30 minutes at 350 Degree.
Frosting:
Cream butter and cream cheese in a bowl. Gradually add sugar and vanilla; beat well. Spread on cooled roll.
That's it. Enjoy. Next time my award winning Salt Beef and Beans.
Here's the link: https://tinyurl.com/y8txddbt
2 comments:
I was at that game of JRIII and can attest as to it's deliciousness and appetizing appearance! I have also eaten many of Ed's fine variety of vittles, and conclude him to be a good cook!
this looks yummy. I'm enjoying reading your cookbook a little each day for a good chuckle. :) Cousin Shirley
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