01/12/2021
Making Terry's Ranger Rolls (cinnamon rolls) with my two mini-sidekicks Macie and Mouse. The recipe is inspired by my late father-in-law, a veteran of both the US Army as an Airborne Ranger, Vietnam Vet and also the US Navy. He was awarded multiple Purple Hearts as well as the Bronze Star.
INGREDIENTS
Dough:
2 package (1/4 ounce) active dry yeast [NOT INSTANT]
2 cup warm whole milk (110° to 115°)
1 cup sugar
2/3 cup butter, melted
4 large eggs
2 teaspoon salt
8 to 8-1/2 cups all-purpose flour
1 STICK OF MARGARINE
Filling:
1-1/2 cups packed brown sugar
4 tablespoons ground cinnamon
(Srilankan cinnamon)
1/2 cup margarine, melted
(used to coat dough)
Frosting:
1 cup butter, softened
2 cups Domino sugar
1/2 cup cream cheese, softened
2 tablespoon milk
2 teaspoon lemon juice
2 teaspoons vanilla extract
1/4 teaspoon salt
3 cups confectioners’ sugar
PREPARATION:
1. This is the part of the process to make your cinnamon buns tender. Dissolve the yeast in warm milk. In another bowl, combine sugar, butter, eggs and salt with the yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (the dough should be sticky).
Turn dough onto a floured surface and knead until smooth and elastic, This should take about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled in size. It will take about 1 hour.
2. Mix brown sugar and cinnamon. Punch down dough and divide in half.
On a lightly floured surface, roll one portion of dough into an 11 × 8-inch rectangle. Brush with 2-4 tablespoons of MARGARINE.
(The margarine helps the dough maintain its shape thanks to its higher melting point. With a higher melting point, the margarine stays in place, preventing the filling from oozing out of the dough and preventing the dough from spreading out too wide.)
3. Sprinkle with half of the brown sugar mixture to the edges of the dough. Once you've covered the dough thoroughly with your cinnamon mixture, use a rolling pin to smooth out the mixture and slightly work it into the dough.
Roll up the dough, starting with a long side, then the pinch seam to seal the roll. Cut into 4-inch wide slices. Place each slice in a greased 13 × 9-inch pan, cut side down. Cover with a kitchen towel.
Repeat this process with the rest of your dough. Let it rise in a warm place until doubled, about 1 hour.
NOTE: Preheat oven to 350° (F)
4. Before baking, drizzle the tops of the rolls with HEAVY CREAM for softer rolls.
5. Bake until golden brown. This should take about 20-25 minutes in most conventional ovens. Remove and cool on wire racks.
6. Beat butter, cream cheese, vanilla and salt until blended. Gradually beat in confectioners’ sugar.
7. Cover rolls with frosting and serve.
