Cinnamon Rolls
Dough:
1/3 Cup butter or margarine
1/3 Cup Sugar
1 tsp. salt
1 Cup milk
2 Eggs
2 ¼ (1 packet) yeast
3 ¾ to 4 ¼ Cups Flour
Cinnamon Filling:
¼ to 1/3 cup butter, melted
Brown Sugar
Cinnamon
*Add cinnamon generously (1 to 2 tsp) to the butter and then mix in the brown sugar until the mixture is smooth, but not runny.
Directions:
Heat the butter, sugar, salt, and milk on medium-low in a sauce pan until warm and the butter is melting.
Mix 2 cups of flour and the yeast in a large mixing bowl. Pour the butter mixture into the flower and yeast, add the eggs, and beat for 30 seconds on low speed. Beat for 3 minutes on high speed.
Using a spoon, stir in as much of the remaining flour as is needed.
Turn out onto a lightly floured surface and knead (with as much flour as necessary) until the dough is smooth and elastic (6-8 min). Shape into a ball. Place in a lightly greased bowl, turn once to grease the entire surface.
Cover and let rise in a warm place until it doubles in size (30 min). Punch the dough down and let it rest for 10 minutes.
Roll the dough out on a floured surface into a 12x15 inch rectangle. Spread the cinnamon mixture (below) over the dough and roll it up long ways.
Cut the roll with floss or thread into 1 inch sections and place into a greased pan. Let them rise for 30 minutes.
Bake for 15-22 minutes at 375* (should be LIGHT brown)
I like to eat them with cream cheese frosting!!
Dough:
1/3 Cup butter or margarine
1/3 Cup Sugar
1 tsp. salt
1 Cup milk
2 Eggs
2 ¼ (1 packet) yeast
3 ¾ to 4 ¼ Cups Flour
Cinnamon Filling:
¼ to 1/3 cup butter, melted
Brown Sugar
Cinnamon
*Add cinnamon generously (1 to 2 tsp) to the butter and then mix in the brown sugar until the mixture is smooth, but not runny.
Directions:
Heat the butter, sugar, salt, and milk on medium-low in a sauce pan until warm and the butter is melting.
Mix 2 cups of flour and the yeast in a large mixing bowl. Pour the butter mixture into the flower and yeast, add the eggs, and beat for 30 seconds on low speed. Beat for 3 minutes on high speed.
Using a spoon, stir in as much of the remaining flour as is needed.
Turn out onto a lightly floured surface and knead (with as much flour as necessary) until the dough is smooth and elastic (6-8 min). Shape into a ball. Place in a lightly greased bowl, turn once to grease the entire surface.
Cover and let rise in a warm place until it doubles in size (30 min). Punch the dough down and let it rest for 10 minutes.
Roll the dough out on a floured surface into a 12x15 inch rectangle. Spread the cinnamon mixture (below) over the dough and roll it up long ways.
Cut the roll with floss or thread into 1 inch sections and place into a greased pan. Let them rise for 30 minutes.
Bake for 15-22 minutes at 375* (should be LIGHT brown)
I like to eat them with cream cheese frosting!!
1 comment:
I am soooo trying out this recipe- Ben LOVES cinnamon rolls, and I have yet to find the "perfect" recipe- I will have to let you know how it goes, and who comes out with the better set of love handles :)
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