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OLD SCHOOL DISTRICT CINNAMON ROLLS
Posted By: Shirley In Response To: Re: SCHOOL CAFETERIA RECIPES(old school!!) (Terry Copeland)
Date: Saturday, June 18, 2005 at 4:24 p.m.
In Response To: Re: SCHOOL CAFETERIA RECIPES(old school!!) (Terry Copeland)
School Cinnamon Rolls
My entire school career growing up I attend Los Angeles Unified School District classes. The cafeteria made the most wonderful sugar-glazed cinnamon rolls.
Below are all of the school cafeteria cinnamon/sweet roll recipes that I could find. The first one is from the Los Angeles Times, so maybe that is the one you want.
City School Sweet Rolls
Recipe By : Los Angeles Times 9/23/82
Serving Size : 17 Preparation Time :3:00
4 cakes yeast
2 cups lukewarm milk (or 1 cup milk plus 1 cup water)
1/2 cup sugar
2 teaspoons salt
1/2 cup shortening
1 large egg
1 cup cake flour
5 cups bread flour
3/4 to 1 1/2 tsp ground nutmeg
1/4 cup butter or margarine -- melted
Cake Crumb Filling
Powdered Sugar Glaze
Dissolve yeast in milk. Combine sugar, salt, shortening and egg at low speed for 1 minute. Add milk mixture and mix 1 minute. Add flours and nutmeg and mix only enough for flour to be well incorporated, not more than 5 minutes.
Roll out to a rectangle shape. Brush with melted butter and sprinkle with Cake Crumb Filling. Roll up jellyroll fashion. Slice into 1½" slices. Place on greased baking sheets, cut side down and pat out fairly flat. Let rise until doubled. Bake at 400° for 15 minutes. When partially cooled, brush with Powdered Sugar Glaze.
CAKE CRUMB FILLING:
1 cup plain bread crumbs
1/2 cup packed brown sugar
1 teaspoon cinnamon
Combine and mix well.
POWDERED SUGAR GLAZE:
2 cups powdered sugar
1/4 cup hot water
1 teaspoon vanilla
Mix powdered sugar into hot water until smooth. Stir in vanilla.
Cinnamon Rolls (School Recipe)
School House Rolls (See below)
1 cup granulated sugar
3 tbsp cinnamon
2 tbsp canola oil
1 cup chopped pecans
1/2 cup raisins optional
Cinnamon Roll Glaze:
2 cups powdered sugar
2 tbsp melted butter
1 tsp vanilla
milk per the instructions
Start by making a batch of Schoolhouse Rolls. Set to rise. Combine the sugar, cinnamon, and oil. It will look like brown sugar when done. Set aside. Note this mixture freezes well.
After the first proof (rise), punch down. Divide and cut the dough in half. Roll out the dough in a rectangle shape either 1/4 inch or 1/8 inch thick. Using a pastry brush, brush dough lightly with water. Water helps the mixture stick to the dough.
Spread the above cinnamon mixture on the bread dough. Add the pecans and raisins. Roll the dough jelly roll style; cut 3/4 inch to 1 inch thick and put in a greased or buttered pan, barely touching. Let rise to double in size. Bake in a preheated 375 degrees oven for 12 to 15 minutes or until brown.
GLAZE: While the rolls are baking combine the powdered sugar, the melted butter and the vanilla. Add the milk last using only as much as to turn the mixture into a thick syrup. Glaze the rolls while still warm.
School House Rolls
4 3/4 cup white flour 1/3 cup shortening (Crisco)
1/3 cup powdered milk 1/3 cup sugar
2 tsp salt 1 3/4 cup water (room temperature)
2 tbsp yeast (instant)
Mix the first 5 ingredients. In a heavy duty mixer with dough hook, add the water and the dry ingredients all at once. Begin mixing; when the mixture incorporates most of the water, add the dry yeast. Beat at a medium speed for 10 minutes. Dough should be in a ball and mixer will be clean.
Set in a lightly greased bowl in a warm place to rise (about 40 minutes). When the dough size has doubled, punch down and pinch into 1 1/2-ounce rolls. When bread has risen a second time, bake 23 to 28 minutes at 350 degrees). Pat butter on rolls when still warm.
SCHOOL CINNAMON ROLLS
2 gal. flour
4 Tbsp. baking powder
4 c. dry milk
2 c. sugar
2 lb. butter
2 Tbsp. salt
1 1/4 c. yeast
1 gal. lukewarm water
1/4 c. cinnamon
2 c. sugar
Mix sugar and yeast in lukewarm water; let stand for 10 minutes. Mix dry ingredients. Cut butter in. When yeast is ready, pour into dry ingredients; mix until dough leaves sides of bowl. Roll out and butter; sprinkle on cinnamon/sugar and roll and cut. Let rise until double in size. Bake at 350 degrees until done. Spread with glaze while hot.
Glaze for Cinnamon Rolls:
5 qt. powdered sugar
2/3 c. vanilla
2 1/2 c. milk-liquid
Mix together and spread over hot rolls.
SCHOOL DISTRICT CINNAMON ROLLS
1. Dissolve 3T of Yeast & 2 T of Sugar in 1C of
2. Add 1 1/2 cups of lukewarm water
3. Scald 2 cups of milk,
Add 2/3 cups of shortening
& 10T of Sugar (just less than 3/4C),
2T of salt, stir until dissolved
Beat 2 eggs and add to milk mix.
Pour that into the yeast water from step 2.
Gradually mix in 10-12 cups of flour Till the
dough is thick
4. Kneed till smooth
5. Put in a greased bowl and raise 1 hour
punch down and let raise another 45 minutes
6. Roll in a rectangle about 1/2 inch thick.
Butter dough completely with softened butter
(try 1/4 to 1/2 cup of butter).
Sprinkle with brown sugar until it's covered
(1-2 cups at least).
Sprinkle with cinnamon until covered.
Add raisins or (wal)nuts as desired.
Roll up the entire rectangle and slice into 1" sections. (for large rolls flatten with the palm of your hand). Place pieces in buttered pan or cookie sheet.
(if you pack them in, just touching, they look just like the ones from the cafeteria when they are done)
Let stand 45 minutes.
Bake 15-20 minutes at 350F.
Remove from oven and glaze.
If you want to add raisins, put the raisins in a small amount of water then in the Microwave for
a minute or two. Drain them WELL, maybe squeeze
excess out with your hands. Add to the dough after
a few cups of flour, then mix and add the rest of
To cut into nice even pieces, use a string. Slide the string under the long roll, bring the ends up to the top, cross and pull. This will cut the rolls without smashing them.
Glaze: Mix powered sugar, Margarine (or Butter),
vanilla, and milk until it looks and tastes right (try a cube of margarine, lots of sugar, a tsp. of vanilla, and milk until the glaze is smooth.) Don't glaze the rolls until they are ready to be eaten, If you want to save them till later, put the glaze in an air-tight container.
After the rolls cool, you can cover them in plastic.
They're still good re-heated in the microwave.
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