Cinnamon Rolls
Source of Recipe
Aunt Saunny
Ingredients:
1 1/2 teaspoon yeast
3 cups White Lily Bread Flour
3/4 cup milk
1/2 cup sugar
1 teaspoon salt
6 tablespoons butter or margarine
1 egg, slightly beaten
Topping:
1/2 cup butter or margarine
1/2 cup brown sugar
1/2 cup pecans, optional
Filling:
2 tablespoons butter or margarine, softened
1/2 cup sugar
2 teaspoons cinnamon
Instructions:
Measure ingredients into bread machine in the order recommended by the manufacturer. Select dough setting.
In 9x13 pan, melt butter or margarine and add the brown sugar and pecans. Set aside.
When cycle is complete, remove dough from the machine and roll into 15 x 13 inch rectangle.
Blend filling ingredients and spread evenly over dough. Roll dough tightly from long side. Pinch seam and cut into 16 1-inch slices. Place slices into pans, cut side down. Cover with damp cloth and allow to double in size (about 20 minutes). Bake in preheated oven at 375 F for 25 to 30 minutes. Invert pan onto wax paper-lined trays; leave pan in place 5 minutes before removing. Serve warm. Extra rolls freeze well.
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