Cinnamon Roll Ring

Cinnamon Roll Ring Crystal Edgley 2008

Ingredients:
1/2 cup warm water /// 2 teaspoon salt
1 tablespoon yeast /// 2 eggs
2 cup scalded milk /// 6 cup flour
1/2 cup sugar /// cinnamon
1/2 cup oil /// sugar
raisons* optional

Combine yeast and water. Let sit 5 min. Then add the rest of the ingredients, adding the flour one cup at a time. Knead lightly. Place in a greased bowl. Let rise until double, about 1 hour. Knead again.
Divide dough into three sections. Roll out each section into a 16 inch circle. Put first section on greased 16 inch pan and add cinnamon and sugar and raisons (if desired) over the top. Put second section of dough on top of this and repeat cinnamon and sugar. Put last section on this and top with cinnamon and sugar mixture again.
Place a glass in the center of the dough layers circle and score (almost cutting through) and cut 16 equal pie shaped (triangle) wedges around the outside of the glass circle. Twist each wedge to the left 3 times, then tuck out side edge of wedge under. Next cut center circle all the way through to separate the pieces.
Bake in 375 oven for 20 minutes.

Frosting Ingredients:
1 Cube butter
1 lb powdered sugar
1 teaspoon vanilla
2 Tablespoon evaporated milk

Mix till smooth and right consistency. Drizzle over cinnamon rings in a strudel fashion after they have cooled.

Pictures to come of this one.