Cinnamon Rolls #1
Source of Recipe
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Cinnamon Rolls #1
1/4 c. milk
1/4 c. white granulated sugar
1/2 tsp, salt
3 tbsp. + 2 tbsp. butter, divided
1 pkg. dry yeast
1/4 c, warm water (105-115)
1 1/2 c. + 3/4 c. flour, divided
1 egg
for the filling:
1/4 c. firmly packed light brown sugar
1/2 tsp. ground cinnamon
1/2 c. raisins, optional
1 tbsp. butter, melted
for drizzling:
1 c. sifted confectioners sugar
2 tbsp. milk
Combine the 1/4 c. milk, white granulated sugar, salt, and
3 tbsp. of the butter in a saucepan; heat until butter melts.
Cool to 105-115.
Dissolve yeast in warm water in a large mixing bowl; let
stand 5 minutes.
Stir in milk mixture, 1 1/2 c. of the flour, and egg; beat at
medium speed of an electric mixer until smooth.
Stir in remaining 3/4 cup flour.
Turn dough out onto a lightly floured surface, and knead
until smooth and elastic (about 8 minutes).
Place in a well-greased, (butter is good here) large bowl,
turning dough so some of the grease is on the top.
Cover and let rise in a warm place (85), free from drafts,
1 hour (dough will not quite double in bulk)
Turn dough out onto a lightly floured surface and punch
down. Roll dough into a 12x8" rectangle; spread with the
2 tbsp. butter.
for the filling:
Combine brown sugar, cinnamon and raisins; sprinkle mixture
over top of buttered rectangle.
Roll jellyroll fashion, loggish looking--starting at the long side.
Pinch seam to seal (do not seal ends). Cut roll into 1" slices
and place cut side down, in a greased 8" square pan.
Brush tops with 1 tbsp. melted butter. Using a fork, gently lift
center of rolls to form a peak, if you desire and upward spiral.
Cover and let rise in a warm place, free from drafts, about 40
minutes. Rolls will not double in bulk.
Bake at 350 for 35 minutes.
for drizzling:
Combine powdered sugar and the 2 tbsp. milk, stirring well.
Drizzle over warm rolls.
Makes 2 dozen.
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