Cinnamon Rolls31/2 to 4 cups all purpose flour
1/3 cup sugar
1 teaspoon salt
2 packages regular or quick active dry yeast (41/2 teaspoons)
1 cup very warm milk (120 to 130) I make it extra warm to make sure dough will rise
1/4 cup butter softened
1 large egg
Filling:
2 tablespoons butter
1/4 cup brown sugar
1 teaspoon ground cinnamon (I use more)
Mix 2 cups of the flour, the sugar, salt and yeast in large bowl.
Add warm milk, 1/4 cup butter and the egg.
Beat with electric mixer on low speed for 1 minute
Stir in enough remaining flour to make dough easy to handle.
Place dough on a lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Place dough in large bowl greased with butter. Cover bowl loosely with plastic wrap and let rise in a warm place for about 1 hour 30 minutes. (I make sure the spot that the dough is rising in is really warm. I turn on a burner on low to warm up the stove area and put the dough near the warmth.)Dough is ready when indentation remains when touched.
Gently push fist into dough to deflate. Flatten dough with hands then use a rolling pin to make the dough into a 15x10 inch rectangle on lightly floured surface. (No need to get out the ruler...just make sure that the dough is in a rectangle. Spread with 2 tablespoons butter (I melt the butter first and rub it into the dough) Then add brown sugar to the buttered dough. Really rub it in and all together. Then cover in cinnamon. My mistake has been going too light on the cinnamon, really cover the butter/brown sugar with cinnamon. Roll up the rectangle. Cut roll into 1 inch (or larger for bigger rolls) slices with a knife. Place slightly apart in a glass pan. Cover loosely with plastic wrap and let rise in warm place for 30 minutes or until double.
Heat oven to 350
Bake 30-35 minutes or until golden brown. I take them out a little early so they don't bake too long and become dry.
They are wonderful with cream cheese frosting or a regular plain icing!
Enjoy!
1/3 cup sugar
1 teaspoon salt
2 packages regular or quick active dry yeast (41/2 teaspoons)
1 cup very warm milk (120 to 130) I make it extra warm to make sure dough will rise
1/4 cup butter softened
1 large egg
Filling:
2 tablespoons butter
1/4 cup brown sugar
1 teaspoon ground cinnamon (I use more)
Mix 2 cups of the flour, the sugar, salt and yeast in large bowl.
Add warm milk, 1/4 cup butter and the egg.
Beat with electric mixer on low speed for 1 minute
Stir in enough remaining flour to make dough easy to handle.
Place dough on a lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Place dough in large bowl greased with butter. Cover bowl loosely with plastic wrap and let rise in a warm place for about 1 hour 30 minutes. (I make sure the spot that the dough is rising in is really warm. I turn on a burner on low to warm up the stove area and put the dough near the warmth.)Dough is ready when indentation remains when touched.
Gently push fist into dough to deflate. Flatten dough with hands then use a rolling pin to make the dough into a 15x10 inch rectangle on lightly floured surface. (No need to get out the ruler...just make sure that the dough is in a rectangle. Spread with 2 tablespoons butter (I melt the butter first and rub it into the dough) Then add brown sugar to the buttered dough. Really rub it in and all together. Then cover in cinnamon. My mistake has been going too light on the cinnamon, really cover the butter/brown sugar with cinnamon. Roll up the rectangle. Cut roll into 1 inch (or larger for bigger rolls) slices with a knife. Place slightly apart in a glass pan. Cover loosely with plastic wrap and let rise in warm place for 30 minutes or until double.
Heat oven to 350
Bake 30-35 minutes or until golden brown. I take them out a little early so they don't bake too long and become dry.
They are wonderful with cream cheese frosting or a regular plain icing!
Enjoy!
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