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Breakfast: Cinnamon Rolls - Calling All Cooks

Source of Recipe

Laura Jeffries


List of Ingredients

2 packages active dry yeast
1 1/2 cups hot water
1 tablespoon sugar
1/2 cup butter
3/4 cup warmed milk
1/2 cup sugar
1 egg
1 teaspoon salt
4 1/2 cups flour

TOPPING:
1/2 cup butter
1 1/4 cups packed brown sugar
1/4 cup sugar
2 tablespoons cinnamon

FROSTING:
1 pound powdered sugar
2 tbl. milk -- (2 to 3)
2 drops butter flavor extract


Recipe

Dissolve 2 packages of yeast in 1/2 cup of hot water (105-115 �F) and 1 tablespoon of sugar. Let sit. Melt the 1/2 cup of butter and combine with 3/4 cups of warm milk (can be warmed on stove or in microwave, test on wrist to make sure milk is not too hot). Using an electric mixer with a dough hook or a food processor with dough blade, mix dissolved yeast and butter/milk mixture on low.

Slowly add 1/2 cup of sugar, then 1 egg. Add salt and 2 cups of flour on low, blend until smooth. Slowly add 1/2 cup at a time, the other 2 to 2 1/2 cups of flour. Put dough onto floured counter top. Knead dough until it doesn't stick to your hands (don't over kneed or add too much flour). Place in a greased bowl. Cover with damp cloth and let rise for 45 minutes to 1 hour, until it doubles in size. (Tip, let it rise in oven where the air and temperature is consistent).

Remove from bowl and place on a floured counter. Roll out in a 12 by 24-inch (approximately) rectangle, not too thin. Spread 1/2 cup butter over dough, sprinkle with 1 1/4 cups of brown sugar (evenly), sprinkle with 1/4 cup of granular sugar (evenly), and sprinkle 2 tablespoons (or as much as you desire) of cinnamon (evenly).

Roll dough into a log. Cut into thumb-width slices or 1 1/2-inch widths. Place in round cake pan or foil pan. Put back in oven to rise to desired height. Remove from oven after they have risen. Preheat oven to 350 �F. Only bake on one rack, center of oven (4 pans fit nicely). Set timer for 15 minutes, then watch for desired brown-ness. Remove from oven - let cool.

FROSTING: Combine 1 pound of powdered sugar, 2 to 3 tablespoons of milk (this may vary, add or subtract to your desired consistency), and 2 drops of butter flavor extract. Stir with spoon until very smooth and drizzles easily. Drizzle onto completely cooled cinnamon rolls. Let frosting harden. Serve. Makes 30 rolls.