Cinnamon Rolls

By á-3175

Ingredients

• Dough
• 2 large eggs
• 1 packet (1/4 ounce) active dry yeast
• 1 cup milk, heated until warm
• 5 Tbs butter or margarine, melted
• 3-1/2 cups all-purpose flour
• 1/2 pancake baking mix
• 1/2 cup sugar
• 3/4 tsp salt
• Filling
• 5 Tbs butter or margarine, softened
• 1 cup dark brown sugar
• 1 Tbs ground cinnamon
• Icing
• 3 Tbs butter or margarine, melted
• 1 cup powdered sugar

Details

Adapted from qvc.com

Preparation

Step 1

In a large mixing bowl, whisk eggs until frothy. Whisk in yeast, milk, and melted butter and let sit for 10 minutes. Add the remaining dough ingredients and mix into a sticky dough. Transfer to a well-floured surface and knead, adding additional flour, until no longer sticky. Return ball of dough to the mixing bowl, cover, and place in a warm place to rise for one hour. On a well-floured surface, use a rolling pin to roll out dough, until it is a large, 1/4-inch thick rectangle. Spread the softened butter on the surface of the dough to start the filling. Combine brown sugar and cinnamon, and sprinkle evenly over the buttered dough. Spray a four-quart Temp-tations baking dish with nonstick cooking spray. Grab the short side of the dough and roll entire dough into a pinwheel, pressing firmly as you go. Slice rolled pinwheel into 1-1/4-inch thick rounds and place into baking dish. It's okay if they are touching. You should have enough rounds to fill the dish. Cover and let rise in a warm place for another 30 minutes. Preheat oven to 400ºF and bake cinnamon rolls 18 to 22 minutes, or until the tops are golden brown. Combine melted butter and powdered sugar to create the icing. If icing is hard, microwave 10 to 15 seconds to soften. Spoon icing over rolls while still hot.