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Ingredients
- 1 t white sugar
- 1 pack activie dry yeast
- 1/2 C warm water
- 1/2 C milk
- 1/4 C white sugar
- 1/3 C butter
- 1 t salt
- 2 eggs beaten
- 4 C AP Flour
- 2 T ground cinnamon
- 1 1/4 C brown sugar
- 1 1/4 C butter
- 1/4 C softened butter
Details
Servings 10
Preparation
Step 1
1. In a small bowl, dissolve 1 t sugar and yeast in warm water. Let stand about 10 minutes.
2. Warm the milk in a small sauce pan until the milk bubbles, remove from heat. Mix in 1/4 C sugar, 1/4 C butter and salt, stir until melted and allow to cool.
3.In a large owl, combine the yeast misture, milk mixture, eggs and 1 1/2 C floug. Usting a wooden spoon, stir until thoroughly combined. Add remaining flour 1/2 C at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8-10 miunutes.
4. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume.
5. In a small mixing bowl, combine cinnamon and brown sugar.
6. While dough is rising, melt 1 1/4 C butter in a small saucepan over low heat. Stir in 1 C of the sugar mixture, whisking until smooth. Pour into greased 9"x13" baking pan.
7. Turn dough out onto a lightly floured surface. Roll into an 18x14 rectangle. Brush with 2 T butter, leaving a 1/2" border uncovered; sprinkle with sugar cinnamon mixture.
8. Starting at long side, tightly roll up, pinching the seam to seal. Brush with remaining softened butter. With serrated knife, cut into 10-15 pieces; place cut side down in prepared pan. Cover and let rise for 1 hour or until doubled in volume.
9. Preheat oven to 350
10. Bake in preheated oven for 30 minutes, unti lgolden brown. Let cool in pan for 10 minutes then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.
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