Camp Maranatha Cinnamon Rolls

Camp Maranatha Cinnamon Rolls
Camp Maranatha Cinnamon Rolls

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    stick margarine - melt then let cool

  • 2 1/2

    C. warm water (around 115F)

  • 2

    Tbsp. yeast

  • 1

    tsp salt

  • 1/2

    C. C. sugar

  • 2

    eggs

  • 6

    C. flour

  • Topping:

  • 1/2

    C. butter

  • sugar

  • cinnamon

  • raisins/nuts as desired

Directions

In a large mixing bowl add warm water, yeast, salt, and sugar. Let sit while beating eggs. Add margarine and eggs into yeast mixture. Mix together. Begin adding flour 1 cup at a time until you've stirred in about 6 cups of flour. Grease air tight container and put mixture into it. Cover with a cloth and place in a warm, wind free place. Let rise until doubled in size. Punch down. Can put lid on airtight container and refrigerate 3-4 hours or overnight, but it is not necessary. Roll dough out into a rectangle 1/3 inch thick. Melt 1/2C butter and pour evenly onto dough. Sprinkle sugar and cinnamon on top of butter. Add raisins and nuts as desired. Roll like a jelly roll. Cut with knife into 3/4 inch slices. Put slices on a buttered 9X13 pan and let rise for 20-30 minutes until the slices are about doubled in size. Bake at 400F for 20 minutes.

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