https://caj.ac.jp/info/index.php?action=history&feed=atom&title=Cinnamon_Rolls_2 2026-05-13T01:01:35Z Revision history for this page on the wiki MediaWiki 1.31.0 https://caj.ac.jp/info/index.php?title=Cinnamon_Rolls_2&diff=1940&oldid=prev 2018-04-06T00:38:51Z

<p></p> <table class="diff diff-contentalign-left" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="en"> <td colspan="2" style="background-color: #fff; color: #222; text-align: center;">← Older revision</td> <td colspan="2" style="background-color: #fff; color: #222; text-align: center;">Revision as of 00:38, 6 April 2018</td> </tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l15" >Line 15:</td> <td colspan="2" class="diff-lineno">Line 15:</td></tr> <tr><td class='diff-marker'>&#160;</td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>2 tsp cinnamon &lt;br&gt;</div></td><td class='diff-marker'>&#160;</td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>2 tsp cinnamon &lt;br&gt;</div></td></tr> <tr><td class='diff-marker'>&#160;</td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>1 Tbsp flour&lt;br&gt;</div></td><td class='diff-marker'>&#160;</td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>1 Tbsp flour&lt;br&gt;</div></td></tr> <tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>:'''•Glaze•<del class="diffchange diffchange-inline">'</del>'''&lt;br&gt;</div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>:'''•Glaze•'''&lt;br&gt;</div></td></tr> <tr><td class='diff-marker'>&#160;</td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>1 1/2 cups powdered sugar &lt;br&gt;</div></td><td class='diff-marker'>&#160;</td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>1 1/2 cups powdered sugar &lt;br&gt;</div></td></tr> <tr><td class='diff-marker'>&#160;</td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>1 Tbsp butter&lt;br&gt;</div></td><td class='diff-marker'>&#160;</td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>1 Tbsp butter&lt;br&gt;</div></td></tr> </table>

Danrudd https://caj.ac.jp/info/index.php?title=Cinnamon_Rolls_2&diff=1939&oldid=prev 2018-04-06T00:38:13Z

<p>Created page with &#039;submitted by Barb Duhrkoop&lt;br&gt; country of origin: USA&lt;br&gt; &#039;&#039;&#039;Ingredients&#039;&#039;&#039;&lt;br&gt; 2 Tbsp yeast, dissolved in 1/4 cup warm water&lt;br&gt; 1 cup milk (scalded and cooled) &lt;br&gt; 1 tsp salt…&#039;</p> <p><b>New page</b></p><div>submitted by Barb Duhrkoop&lt;br&gt;<br /> country of origin: USA&lt;br&gt;<br /> <br /> '''Ingredients'''&lt;br&gt;<br /> 2 Tbsp yeast, dissolved in 1/4 cup warm water&lt;br&gt;<br /> 1 cup milk (scalded and cooled) &lt;br&gt;<br /> 1 tsp salt&lt;br&gt;<br /> 1/4 cup sugar&lt;br&gt;<br /> 1 eggs (beaten)&lt;br&gt;<br /> 3 1/2 to 4 cups flour&lt;br&gt;<br /> 1/4 cup oil (or melted butter)&lt;br&gt;<br /> :'''•Filling•'''&lt;br&gt; <br /> 1 Tbsp butter &lt;br&gt;<br /> l/2 cup sugar&lt;br&gt;<br /> 2 tsp cinnamon &lt;br&gt;<br /> 1 Tbsp flour&lt;br&gt;<br /> :'''•Glaze•''''&lt;br&gt;<br /> 1 1/2 cups powdered sugar &lt;br&gt;<br /> 1 Tbsp butter&lt;br&gt;<br /> 1 1/2 Tbsp milk&lt;br&gt;<br /> 1 tsp vanilla&lt;br&gt;<br /> <br /> '''Directions'''&lt;br&gt;<br /> Mix together yeast, milk, salt and sugar. Add eggs. Add half of the flour, then mix in oil. Add the rest of the flour and let stand about 10 minutes. Knead dough about 10 minutes. Place in a large oiled bowl. Let rise until double (about 45 minutes), punch down, and divide for rolls. Roll out to 1/3&quot; thick rectangle, and spread with filling. Roll up tightly and cut into 1/2&quot; slices. Place slices in greased 9&quot; x 13&quot;pan. Let rise (about 30 minutes). Bake at 375 ̊F, for 25 minutes. Meanwhile, mix ingredients for glaze in a bowl. After rolls have cooled slightly, drizzle glaze on each roll.&lt;br&gt;<br /> <br /> *preparation time: 2 hours makes: <br /> *Makes about 20<br /> *If you double the recipe to make 40 rolls, you should still use just 2 Tbsp yeast and disolve it in the 1/4 cup warm water.</div>

Danrudd