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Ingredients
- Dough
- 2 cups warm milk 110° .
- 2 packages yeast
- 1 teaspoon salt
- 2 tablespoons softened butter
- 5 cups flour
- 1/4 cup +1 tablespoon brown sugar
- for softer dough add one egg and increase butter to 1/4 cup
- Filling 3/4 pound butter
- 1 1/3 cup granulated sugar
- 1 1/2 cup brown sugar
- 3 tablespoons cinnamon
- mix all ingredients together
- Glaze 2 1/2 cup powdered sugar 1/2 cup warm water 1 teaspoon vanilla
Details
Preparation
Step 1
Put sugar water and vanilla in mixer and beat two minutes. Stop and scrape down. Heavily butter to each 9 x 13" pans. Could milk, East and half 1/2 cup sugar in bowl, stir, and remaining sugar, butter. Add 2/3 cup flour and salt. Mix well. Add remaining flour. Mix another 3 to 5 minutes. Place in greased bowl cover and let double in bulk. Lightly oil light tabletop. Rollout go to about 1/4 inch thick it rectangle. Spread with 3 cups of filling. Spread evenly on dough and roll up tightly beginning at wide side. Seal by pinching edges together. Even up role by pushing prodding as needed. Cut into 24 slices 3/4 to 1 inch wide. Placed 12 rolls in each buttered pan. Let rise until double in size. Bake in preheated 350° oven for 25 minutes. Immediately upon removal from oven, ice with 3/4 cup glaze per pay.
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