Tuesday, April 8, 2008

Mrs. Powell's Cinnamon Rolls

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
4 eggs
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.


Robyn/Lauren said...

Mandi--Who is Mrs. Powell?

Mandi said...

I should have posted my explanation at the top of my post, Robyn. Sorry- read at the bottom. See ya!

Shelese said...

Mmmmmmm, mmmm. There was a Mrs. Powells in the malls in Rigby growing up too.
Love that place!!

I can't wait to try these out!

Jen Gillespie said...

k Mandi, I am finally getting around to making these, hopefully, but am wondering if you frost the cinnamon rolls, and if so what's the recipe? You know me...can't come up with anything on my own. Thanks cutie. the word verification is forkin...kind of funny!

Brandon Thompson said...

How many does this recipe serve?