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Recipes - Deer Camp Cinnamon Rolls

Recipe Name

Deer Camp Cinnamon Rolls

Submitted by

gangluff

Recipe Description

Make to take to deer stand.

Quantity	36	Quantity Unit		Servings
Prep Time (minutes)	60	Cook Time (minutes)	20	Ready In (minutes)	80

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Ingredients
Amt.	Measure	Ingredient



3	large	eggs
4	tablespoons	sugar
0.5	teaspoons	splenda no-calorie sweetener
1	teaspoon	salt
2	cups	2% milk
3	tablespoons	unsalted butter, cold
4	cups	flour unbleached
3	cups	whole grains
2	tablespoons	yeast, active dry
3	tablespoons	butter
1	cup	splenda, brown sugar
3	tablespoons	cinnamon, ground

Steps

Sequence	Step

1	In a large mixing bowl beat the eggs, sugar, and salt for the dough mixture. Combine the warm milk and margarine and add to the egg mixture. Slowly add 4 cups flour and beat well. Add the yeast and mix thoroughly. Add the remaining 4 cups flour and mix on medium speed for 7 minutes. Place the dough in an oiled bowl and cover with plastic wrap. Let the dough rise to double its size, about 1 hour.
2	Spread butter over the dough and sprinkle entire surface with the mix of brown sugar, cinnamon, and chopped pecans. Roll the dough into a cylinder shape starting with the bottom edge, and then cut into 36 slices. NOTE: This recipe makes 36 small. It would be better to split dough in half and roll out so that when rolled up it’s about 18 in. long and about 2 to 2-1/2 in. dia……..then cut into 18. So, recipe would make 36 small.
3	Place the slices onto an oiled pan and bake at 350 degrees F for 15 minutes. Cool and cover with icing.

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