Cinnamon Rolls

Ethnicity

American  

Base Type

Grain  

Course

Breakfast  

Preparation Time

0 Minutes  

Difficulty

Easy  

Serving Size

Refresh / Double it

Comments

Add this to 1/2 recipe basic sweet roll dough! Replace sugar with brown sugar if desired  

Source

 

Source Description

 

Last Modified

2013-01-04  

User

Joyce McGuire

                
1/4 c
softened butter 

1/2 c
 sugar 

2 t
or more ground cinnamon 

3/4 c
 sugar, powdered 

1 T
 butter, unsalted 

1/4 t
 vanilla extract 

1 T
 milk 

            

Use half of basic sweet roll dough.  Roll to 18x12 rectangle.  Spread with butter, sprinkle on cinnamon and sugar.  Roll up starting on long side. Cut into 18 slices.

Place cut side down on greased 13X9 pan. Cover and let rise until doubled.

Bake in preheated 375 oven for 25-30 minutes or until golden brown. Remove from pan to cool on wire racks.

Blend remaining ingredients to form a glaze, adding a little extra milk if needed.  Drizzle over warm rolls. Serve Warm.

6 c
or more flour, all purpose 

1/2 c
 sugar 

2 t
 salt 

2 T
 yeast 

1 c
 water 

1 c
 milk 

1/2 c
 butter, unsalted 

1 ea
 egg 

Warm  milk, water and butter till warm (can put finger in without burning.) Cool if needed

Combine 2 cups flour, sugar, salt and yeast. Blend well. Add warm liquid and egg. Blend until well mixed.  Stir in additional flour until dough pulls cleanly away from bowl (about 3 cups)

Knead in additional flour until dough is smooth and elastic.  Let rise in greased bowl until doubled in size. 

Punch dough down, cover and refrigerate overnight. OR shape and cook as desired.