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Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Maine Strawberry-Rhubarb Cinnamon Rolls

I have been waiting for a long time to try these. My father made these when I was a child and haven't had them since. My mother finally found the recipe and here it is. Enjoy while you can.
 

Ingredients

For 12 Serving(s)

Recipe

  • 4 cups flour
  • 1/3 cup sugar
  • 1 (2-1/4 tsp.) packet yeast
  • 1 teaspoon salt
  • 1 -1/4 cups warm milk
  • Filling:
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup butter or margarine, softened
  • 2 cups finely chopped rhubarb
  • 2 cups finely chopped, hulled strawberries
  • 2 tablespoons corn starch
  • 2 Glaze:
  • 2 cups powdered sugar
  • 1/2 teaspoon almond extract
  • 2 tablespoons milk

Maine Strawberry-Rhubarb Cinnamon Rolls Directions

    Place the warm milk in a large mixing bowl and stir in sugar and yeast. Let stand 10 minutes. While waiting, in a separate bowl, blend the flour and salt. When ready, add half the dry mixture to wet and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add more flour a little at a time until the dough will form into a ball. 
     Knead on lightly floured surface until smooth and elastic which will take about 3-4 minutes. Place back in the bowl, cover with a towel and place in a warm spot in the kitchen to rise until double in bulk. Mix the sugar and cinnamon together; set aside.  
    Remove dough from bowl and knead another minute on a lightly floured work surface. Roll out into a rectangle about 15 inches by 10 inces. Spread the soft butter over dough to within an inch of the sides. Even sprinkle cinnamon sugar over the top. Mix the strawberries and rhubarb with cornstarch and even toss those on top. 
    Start  rolling the dough on the long side. Roll tightly, pinch the seam and cut into 10 equal spirals. Place on a greased, or parchment-lined, baking sheet right next to each other. Cover with dry towel and let rise again for about an hour, or until 50% larger. Bake 20-25 minutes or until rolls are nicely browned. 
    REmove from oven to cool for about a half hour. Combine all frosting ingredients in a large bowl with mixer and beat until creamy.  Spread over rolls.
     
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