Cinnamon Rolls

poniedziałek, 17 lutego 2014

Cinnamon Rolls

Time: 45 mins


  • 4 1/2 teaspoons active dry yeast
  • 1 cup warm water (105-115 degree)
  • 2/3 cup granulated sugar, plus
  • 1 teaspoon granulated sugar, divided
  • 1 cup warmed milk
  • 2/3 cup butter or 2/3 cup margarine
  • 2 teaspoons salt
  • 2 eggs, slightly beaten
  • 7 -8 cups all-purpose flour (or less)


  • 1 Methods/steps.
  • 2 In a small bowl mix together warm water, yeast and sugar and set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).
  • 3 Turn out onto a well-floured board; knead 5 -10 minutes. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.
  • 4 When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15 x 20 inch rectangle.
  • 5 To prepare filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired.
  • 6 Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 slices. Coat bottom of a 13-by-9-inch baking pan and a 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes.
  • 7 Preheat oven to 350 degrees. Bake 25 to 30 minutes, or until rolls are nicely browned. Cool rolls slightly.
  • 8 To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 tablespoons at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls.
  • 9 [/img].

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