- 12
- 30 mins
- 55 mins
Ingredients
- 4 to 4 1/3 c. flour
- 1 pkg. dry yeast
- 1 c. milk
- 1/3 c. sugar
- 1/3 c. margarine
- 1/2 tsp. salt
- 2 eggs
- 3 Tbs. margarine, melted
- 1/2 c. sugar
- 2 tsp. ground cinnamon
- Powdered sugar icing
Preparation
Step 1
In a large mixing bowl combine 2 cups of the flour and yeast; set aside. In a medium saucepan heat and stir milk, 1/3 c. sugar, 1/3 c. margarine, and salt until warm (120-130 degrees). Add milk to dry mixture along with eggs. Beat with an electric mixer on low to medium speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as possible.
Turn dough onto flour surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic. Shape into a ball and place in lightly greased bowl; turn once to grease dough. Cover and let rise in warm place till double in size (about 1 hour).
Punch dough down. Turn onto lightly floured surface. Divide dough in half. Cover and let rest 10 minutes. Lightly grease two 9x1 1/2-inch round pans.
Roll each portion of dough into 12x8-inch rectangle. Brush the melted 3 tbs. margarine over the dough. Combine 1/2 c. sugar and cinnamon; sprinkle over dough. Roll up, jelly roll style, starting from long side. Seal seam. Slice each roll into 12 equal pieces. Place in prepared pans. Cover and refrigerate for 2-24 hours. Uncover and let stand at room temperature 30 minutes.
Bake in 375º oven for 20-25 minutes. Cool slightly; remove from pans and drizzle with powdered sugar icing. Makes 24.
NOTE: I usually make half a recipe and do the dough in a bread machine on the DOUGH cycle--Peg.