Mrs. Powell’s Cinnamon Rolls
4 ½ - 5 cups hot water
1 ½ cups potato flakes
1 ½ cups instant powder milk
1 cup sugar
2 ½ T. salt
1 cube softened butter
6 cups of flour
1 ½ T. SAF yeast (sprinkle on top of flour)
Mix in mixer for 6 minutes on high
Add 5-6 cups more flour and mix for 5 minutes on medium
Put dough in greased bowl to rise. Spray with Pam and cover. It should double in about 45 minutes. Roll out dough on floured surface to about ½ inch thick (you will have to split up batch). Put a layer of softened butter, cinnamon, brown sugar. Roll up and cut. Cover. Let rise until double
Bake at 350 for 15 – 18 minutes.
If making Pecan rolls, place rolls in a 9X13 that already has sauce and nuts in it. Then rise and bake. It takes about 30 minutes.
Pecan Roll sauce
4 cups corn syrup
1 lb. butter
Micro for 4 minutes and stir really good. Add:
4 cups brown sugar
2 cups cream or ½ and ½
Stir really well and micro a few minutes longer—Pour in the bottom of pan and sprinkle with pecans
This is a huge roll recipe. When I ½ both the roll and sauce recipe I get 2—9X13 pans.
Mrs. Powells is a bakery in the Boise mall and I LOVE their cinnamon rolls. My sister scrounged up the recipe somewhere. Also, I made the pecan rolls over conference weekend. (I actually left out the pecans- so they were more like caramel rolls.) They were awesome! Enjoy! I will post more soon.