| Ingredients: |
Directions:
Heat oven to 350 degrees F. Make dough and let double in size. Punch down and roll out into a 15 by 9 inch rectangle. Spread filling, roll into a log and cut into slices. Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned. |
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Cinnamon Rolls - dough (
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1 Tablespoon(s) yeast, active dry 1/2 Cup(s) water 1/2 Cup(s) scalded milk 1/4 Cup(s) sugar 33/100 Cup(s) butter 1 Teaspoon(s) salt 1 egg 4 Cup(s) flour |
Directions: In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 2 to 3 hours. |
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Cinnamon Rolls - filling (
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1/2 Cup(s) melted butter 3/4 Cup(s) sugar 2 Tablespoon(s) cinnamon 3/4 Cup(s) walnuts |
Directions: Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices. |
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Cinnamon Rolls - glaze (
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4 Tablespoon(s) butter 2 Cup(s) sugar, powdered 1 Teaspoon(s) vanilla extract 6 Tablespoon(s) hot water |
Directions: Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls. |