Cinnamon Rolls
Dough:
1 pkg yeast (2-1/2 tsp yeast)
1/2 cup warm water
1/2 cup boiled milk
1/4 cup sugar
1/3 cup butter, softened
1 tsp salt
1 egg
4 cups flour
Filling:
1/2 cup melted butter (plus more to coat pans with)
3/4 cup sugar (plus more to sprinkle on bottom of pans)
2 TBS cinnamon
Glaze:
4 TBS butter, melted
2 cups powdered sugar
1 tsp vanilla
4 TBS hot water
For the dough:
Dissolve
the yeast in the water, set aside. Combine the milk, sugar, butter,
salt, egg and 2 cups flour. Mix well, scraping the edges of the bowl as
you go. Add the yeast water. Mix, then add the remaining flour. Knead
10 minutes then place in a well greased bowl (turning to coat both
sides). Let sit in warm place for 1-1/2 hours. Punch the dough down, and
roll onto a floured surface into a 15X9 rectangle (I flattened it in a
cookie sheet that was that size).
Now
for the filling, brush the butter over the dough. Combine the cinnamon
and sugar and sprinkle over the dough. Make sure to brush all the butter
onto the dough- it may seem like a lot but the sugar mixture absorbs
it- you don't want a dry powdery filling! Starting from the 15" side
roll the dough up; seal the seam by pinching and lightly rubbing it
together. Cut into 14 pieces. Coat 2 round cake pans with the extra
butter, now sprinkle the extra sugar over it. Place 7 rounds into the
pan- you can line them all along the edge (like I did) or do 6 in a
circle and 1 in the center...Let rise 45 minutes. While it's rising,
preheat the oven to 350. Bake for 25-30 minutes, or until tops are
lightly browned--I always check the center of one of the rolls.
For the glaze, just mix everything together; and spread onto the baked cinnamon rolls.
Yields: 14, one roll servings...which in my family translates to 7 servings.
With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31
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