New Orleans Style Cinnamon Rolls

                              "Slap Ya Mama" -New Orleans Style Cinnamon Rolls
Well, perhaps your Mama should slap you if she doesn't get any of these delicious, easy-to-make, New Orleans-style Cinnamon Rolls.

This is a great recipe for homemade cinnamon rolls that can be taken anywhere - "Ya mama's house", a church social, or just for a special family breakfast; easy to make but, unfortunately, they run out fast.


              "Inexpensive to make - but this will be remembered as a priceless family recipe."

*Yield:  27 Cinnamon Rolls

* These amounts are for a triple batch if cooked in a 9"x9" pan - 9 rolls per pan. The extra dough can be frozen for up to 4 weeks.


Rolls:

4-1/2 Cups flour divided

1/2 cup solid shortening

1/2 Cup granulated sugar + 1 Teaspoon

2 Teaspoons salt

1 Cup brown sugar

1 Cup + 1/4 Cup warm water

3 beaten eggs - room temperature

2 packets active dry yeast

1 stick of butter, slightly melted.  (Margarine can be used, but if you are going for slap ya mama, you  might as well use butter.)

*3 Tablespoons ground cinnamon

 >>> At least 3 Tablespoons, add more if you are a cinnamon lover.

*1/4 Cup pecan pieces-Optional

*1/2 Cup raisins-Optional

Icing:   For one batch of 9 rolls:

1/2 Cup powdered sugar

1/4 Teaspoon vanilla

2 Tablespoons milk/water
 

 4 Separate Bowls/Steps needed:

1-In a Large bowl add 2-1/2 Cups flour, 1/2 Cup of sugar, 2 Teaspoons of salt, *1/4 Tablespoon of cinnamon. Mix the dry ingredients well.
*- more cinnamon if desired.

2-Add the two packets of yeast and1 teaspoon sugar to 1/4 cup of warm water ( between 105°-110°F). Stir well into a medium bowl and set aside for 5-10 minutes to proof. If the yeast is working, it will fill the bowl with foam.

3-Add the one cup of warm water to the 1/2 cup of shortening and mix well. This can be done in a microwave carefully in 15-25 second cooking times.The goal is to dissolve the shortening into a liquid - mix well, let cool to 105°-110°F.

4-Break and beat the three eggs - add to mixture.

Into the large bowl of dry mix add :

The risen yeast/sugar mixture.

The warm water/dissolved shortening.

The three beaten eggs .

Add the additional flour to the mixture and stir well ( I use a wooden spoon)  to incorporate all of the liquids and flour together.

Place a kitchen towel over greased waxed paper/plastic wrap and let rise until doubled - approx. 2-3 hours.

Punch down and refrigerate overnight. Press the greased waxed paper/plastic wrap to the surface of dough to keep from drying out in the refrigerator.

After the dough has rested overnight remove from the refrigerator and divide as needed.

* If using 9"x9" pans, divide dough into thirds; whatever is not being used can be wrapped into greased (sprayed with non-stick cooking spray) waxed paper/plastic wrap, put into a plastic freezer bag and frozen for up to  4 weeks.

Coat the bottoms and sides of the baking pan with a non-stick spray or use a butter/brown sugar mixture.

Place the portion of dough being used on a floured  26" long sheet of waxed paper/ plastic wrap and roll out to a 9"x20" rectangle, about 1/4" thick or less.

Generously coat the dough with  3/4 stick (6 tablespoons) of melted butter, followed with 3/4 cup of brown sugar mixed with *two tablespoons cinnamon, pecan pieces, and/or raisins, spread evenly across the entire sheet of dough's surface.

* More cinnamon, pecans, or raisins if desired.

Remember: This will be Your Recipe.

Start rolling the dough up from the long side like a jelly roll - try to keep it tight; use the waxed paper/plastic wrap as a tool to roll the dough.

Tuck the ends under to achieve a uniform cylinder of dough.

Cut the dough into 9 one-inch pieces (a serrated knife works well, as does dental floss).

Place cut side down on prepared cooking pan, buttered/cinnamon sugared.

Brush the tops with the melted butter and spread the brown sugar and cinnamon (pecan pieces/raisins) evenly. Cover with greased waxed paper/plastic wrap and let rise for 2-3 hours.

Pre-heat oven to 400°F.

Place pan of rolls on center rack.  

Bake for 12-15 minutes (turn pan half-way through baking to ensure even browning).

Remove and let cool at least 15 minutes before frosting.

Frosting

1/2 cup Powdered Sugar

1/4 teaspoon Vanilla

2 Tablespoons milk/water

Mix ingredients in a bowl with fork or wire whisk until smooth - no lumps.

*Add raisins/nuts on top of rolls, if desired.

Drizzle icing over the top of the cooled rolls.