Cinnamon rolls
Cinnamon rolls
Ingredients/Components
- dry yeast - 2 pkg
- warm water - 1/2 c
- lukewarm milk, scalded and cooled - 2 c
- oil - 1/3 c
- baking powder - 3 tsp
- salt - 2 tsp
- egg - 1 item
- sugar - 1/3 c
- flour - 5 6
- cinnamon - 4 tsp
- oleo - 4 Tbsp
- brown sugar - 1 c
- oleo, melted - 1/2 c
- white Karo - 2 Tbsp
- nuts, chopped - 1 c
How to make cinnamon rolls:
Dissolve yeast in warm water. Stir in milk, 1/3 cup sugar, oil, baking powder, salt, egg and 2 to 3 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto well floured board; knead until smooth, about 8 to 10 minutes. Place in a greased bowl; turn greased side up. Cover and let rise in warm place until double, about 1 1/2 hours. Divide dough in half. Roll these halves into rectangles. Mix together 1/2 cup sugar, 4 teaspoons cinnamon and 4 tablespoons oleo and spread on rectangles. Roll up halves, beginning at wide side. Pinch edge of dough to seal. Heat brown sugar (packed) and 1/2 cup oleo until sugar melts. Remove from heat (stir in Karo, if desired). Divide this mixture into two parts and spread over bottom of 2 (13 x 9 x 2-inch) pans. Sprinkle chopped nuts over this. Cut rolls into 3/4-inch slices, placing slightly apart in pans. Let rise in warm place until rolls have doubled in size. Bake at 350° for 30 to 35 minutes. Immediately invert pan on large tray. Let pans remain over rolls 1 to 2 minutes so caramel drizzles over rolls.Recipe categories: Breads, Yeast breads, Brunch.
Rating:
Related ingredients:
sugar, eggs, buttermilk, shortening, margarine, yeast, active dry yeast, ground beef, cooked and drained, blueberry muffin mix, raw grated zucchini unpeeled
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