Cinnamon Rolls
Cinnamon Rolls
Preparation time: about 1 hour
Refrigerating time: overnight
Cooking time: about 20 minutes
Instead of the more-common sugar glaze, dust with confectioners' sugar and a dollop of preserves.
For the dough:
2 ( 1/4-ounce) packages yeast
4 tablespoons granulated sugar, divided
1/2 cup lukewarm (105 to 115 degrees) milk
3 1/2 cups all-purpose flour, plus additional for kneading and rolling out
1/2 teaspoon salt
3 large eggs, well beaten
1 cup (2 sticks) butter, very soft
For the filling (enough for all the dough):
1/2 cup (1 stick) butter, melted
3/4 cup granulated sugar
1/4 cup ground cinnamon
In a small bowl, combine yeast, 1 tablespoon sugar and the milk. Set
aside until the yeast has dissolved. Meanwhile, in a large mixing
bowl, combine flour, remaining 3 tablespoons sugar and salt. In a
small bowl, stir together the yeast mixture, eggs and butter. Stir
this mixture into the flour mixture and mix until well combined.
Place the dough on a lightly floured surface and knead lightly
several times to make a smooth dough. Place the dough in a lightly
oiled mixing bowl and cover with a cloth. Place in refrigerator and
let rest overnight.
The next morning, preheat oven to 400 degrees. Remove the dough from
the refrigerator and divide into four pieces. On a lightly floured
surface, roll each piece into a 12- by 14-inch or larger rectangle.
Brush each piece with 1/4 of the melted butter. In a small bowl or
sugar shaker, combine the sugar and cinnamon. Liberally sprinkle each
piece of dough with this mixture.
Roll each rectangle of dough tightly from short side to short side
into a long tube and cut crosswise into 1-inch pieces. Place the
pieces on an ungreased baking sheet. Place in the oven and bake for
about 20 minutes or until browned.
Per serving: 108 calories (percent of calories from fat, 52), 2 grams
protein, 12 grams carbohydrates, 1 gram fiber, 6 grams fat, 29
milligrams cholesterol, 87 milligrams sodium.
List of Ingredients
Instructions
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