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Yeast- Cinnamon Rolls- Jr. League

List of Ingredients





For dough:

1 tablespoon active dry yeast (about 1 1/2 packages)

1/4 cup warm (105- to 115-degree) water

5 tablespoons plus 1/2 cup (1 stick) butter, divided

1 cup milk

1 1/2 cups granulated sugar, divided

1 teaspoon salt

1 egg

4 cups all-purpose flour, or more if needed

4 teaspoons ground cinnamon



Recipe





To prepare dough: Sprinkle yeast into warm water in a glass measuring cup; set aside until foamy.

In a small saucepan, melt 5 tablespoons butter in milk; add 1/2 cup sugar and salt. Pour milk mixture into a large mixing bowl. Mix in egg and 4 cups flour with an electric mixer with a pastry hook or paddle or with a wooden spoon. Add yeast mixture to dough. Dough will be sticky. (You may need to add up to 1/2 cup more flour for ease in handling.)

Cover bowl with a damp cloth. Let dough rise in a warm place about 1 1/2 to 2 hours.

Melt remaining 1/2 cup butter. Brush a 9-by-13-inch pan with a small amount of the melted butter or spread melted butter with a paper towel. Combine cinnamon and remaining 1 cup sugar.

Preheat oven to 350 degrees.

Punch dough down. Roll dough out on a lightly floured surface to a 15-by-18-inch rectangle, 1/4 inch thick. Spread dough with about half of the remaining melted butter and half of the cinnamon mixture. Cut squares of dough 3 inches wide and 3 inches long. Roll into cigar-shaped rolls, 1 inch wide and 3 inches long. Dip rolls into melted butter; roll in cinnamon mixture. Arrange rolls, seam sides down, in prepared pan. Rolls should touch each other without being overcrowded. Bake for 25 to 30 minutes.

Yield: 2 1/2 dozen.

Note: To make lighter rolls, let them rise a second time before baking. For gooey rolls, drizzle with additional butter and sprinkle with more cinnamon mixture before baking.

Testers' note: Even with the added 1/2 cup flour, this is a relatively soft dough. When shaping each roll, pinch the seam closed, lift roll by the seam into a shallow dish of melted butter, then into the cinnamon-sugar. We strongly recommend letting the formed rolls rise 30 to 60 minutes before baking.

From St. Louis Post-Dispatch 12/11/00