Cinnamon Rolls:

Cinnamon Rolls

Day 1:

2 cups flour, divided

1 1/8 teaspoon dry yeast

½ cup milk

2 T sugar, heaping

3 T butter or margarine

¼ t salt

1 egg

  1. In an electric mixing bowl, combine 1 cup flour and the yeast; set aside.
  2. In a medium saucepan, heat and stir milk, sugar, butter and salt on medium low, just until butter melts.
  3. Add the milk mixture to dry mixture along with the egg.  Beat with an electric mixture on low speed for 30 seconds, scape bowl.
  4. Beat on high speed for 3 minutes.  With a wooden spoon, stir in as much of the last 1 cup of flour as needed.
  5. Knead dough until smooth and elastic.
  6. Grease a medium-sized bowl, wrap in plastic wrap and label.
  7. Refrigerate overnight.

 Day 2:

2 T butter or margarine, melted

¼ cup sugar

1 t cinnamon

  1. Roll out dough on a floured surface into a large rectangle.
  2. Preheat oven to 375 degrees and grease a 9 inch round cake pan.
  3. Melt butter in glass measuring cup in the microwave and pour on top of dough.  Use a pastry brush to cover dough with melted butter.
  4. Combine sugar and cinnamon in small bowl.  Sprinkle over top of dough.
  5. Roll dough starting at the longest side of the rectangle.  Use a string to cut dough into pieces (each approx. 1 ½ inch wide).
  6. Place rolls swirl side up in pan.
  7. Bake for 20-25 minutes or until golden brown.  Drizzle with icing while still  warm.

Icing the Cinnamon Rolls!



Posted on November 6, 2013, in Recipes That We Made During Class. Bookmark the permalink. Leave a comment.

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