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?Cinnamon & Nutmeg Rolls?
 This photo was for my another blog before I finally decided to create a new food blog *wink*!What You Need: For the dough: 2T granulated sugar ½C lukewarm water 2 t dried instant yeast 250g all purpose flour 20g granulated sugar 1t fine salt 40g shortening / butter/ margarine at room temperature For the filling: 113g butter, melted Brown sugar Cinnamon & Nutmeg powder For the glaze: (I skipped the glaze as I ran out of butter ...*wink* instead I sprinkled the leftovers of the filling mixture on top) 4 T butter 2 C powdered sugar 2 t vanilla essence 3 to 6 tablespoons hot water What You Do: In a small bowl, dissolve 2T-granulated sugar, yeast in warm water, and set aside for proofing. (The mixture should be bubbly after few minutes) In a large bowl, mix all-purpose flour, granulated sugar, and salt. Add in the yeast mixture into dry ingredients. Add the shortening to the dough. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover, and let rise until doubled in size, usually 1 to 1 1/2 hours. When doubled in size, punch down dough. Roll out on a floured surface into a 12 by 9-inch rectangle. Spread melted butter all over dough. Mix brown sugar, cinnamon, and nutmeg in a bowl. Sprinkle evenly over buttered dough. Begin at the 12-inch side, role up dough and pinch edge together to seal. Cut into 12 slices. Preheat oven to 350ºF or 180ºC.Lined or oil the baking pan you want to use. Place cinnamon roll slices close together in the pan and let rise until dough doubled in size, about 45 minutes. Bake until nicely browned, about 40 to 45 minutes. Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.  related searches : Cinnamon
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