Monday, August 3, 2015


2 pkg (.25-oz each) active dry yeast
1 1/2 cups warm water (110 to 115-degrees)
2 large eggs
1/2 cup butter, softened
1/2 cup sugar
2 tsp salt
5 3/4 to 6 1/4 cups all-purpose flour

Dissolve yeast in warm water in a small bowl.

In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 3 cups of the flour; beating on medium speed of electric mixer until smooth. Stir in enough of the remaining flour to form a very soft dough (dough will be sticky).

DO NOT KNEAD. Cover with plastic wrap and refrigerate overnight.

To make Cinnamon rolls:
The above dough

Cinnamon Filling:
1 cup packed brown sugar
4 tsp ground cinnamon
1/2 cup butter, softened, divided

In a small bowl, mix the brown sugar and cinnamon together well.

Turn the dough out onto a lightly floured surface; divide in half.

Roll one of the dough halves into a rectangle 18"X12". Spread with half the butter to within 1/2-inch of the edges. Sprinkle half the cinnamon filling evenly over the dough. Roll up jelly-roll style, starting with a long side; pinch the seam to seal.

Using a serrated knife, cut the roll into 12 even pieces. Place rolls in a greased 9X13-inch baking pan. Repeat process with the dough and filling.

Cover rolls with clean kitchen towels and let rise in a warm place until doubled in size, approximately 1 hour.

Meanwhile, preheat oven to 375 degrees. Bake rolls at 375 degrees 20-25 minutes or until lightly browned.

2 cups powdered sugar
1/4 cup half-and-half cream
2 tsp vanilla extract

Mix glaze ingredients together in a small bowl and spread over warm cinnamon rolls.

Note: File Photo

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