The new J R Watkins Master Catalog has a full display of Watkins products (both classic and new), beautifully shown in a full-color, 24 page catalog. What a great way to start the baking season! Call me, 626-536-3654, and I’ll mail it or get one at the Monrovia Family Festival in Old Town Monrovia Fridays, 5-9
Make Ahead Cinnamon Rolls
2 packages (1/4 ounce each) active dry yeast
1 1/2 cup warm water (110 – 115 degrees)
1/2 cup butter, softened
1/2 cup sugar
2 teaspoons salt
5 3/4 to 6 1/4 cups all-purpose flour
1 cup packed brown sugar
4 teaspoons Watkins Cinnamon
1/2 cup softened butter, divided
2 cups confectioners’ sugar
1/4 cup half-and-half cream
2 teaspoons Watkins Vanilla Extract
In a small bowl, dissolve yeast in warm water. In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a very soft dough (dough will be sticky). Do not knead. Cover with plastic wrap; refrigerate overnight.
In a small bowl, mix brown sugar and cinnamon. Turn dough onto a floured surface; divide dough in half. Roll one portion into a 18 x 12 inch rectangle. Spread with 1/4 cup butter to within 1/2 inch of edges; sprinkle evenly with half of the brown sugar mixture.
Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place in a greased 13 x 9 inch baking pan, cut side down. Repeat with remaining dough and filling.
Cover with a kitchen towel; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375 degrees.
Bake 20 – 25 minutes or until lightly browned. In a small bowl, mix confectioners’ sugar, cream and Vanilla Extract; spread over warm rolls. Yields 2 dozen cinnamon rolls.