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Cinnamon rolls

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Ingredients/Components

sugar - 1/2 c
cinnamon - 2 tsp
eggs - 2 item
salt - 1 tsp
flour - 4 to
brown sugar - 1/2 c
melted butter
shortening - 1/2 c
softened butter - 2 Tbsp
pecans - 1/2 c
yeast - 2 item
lukewarm milk - 1 c

How to make cinnamon rolls:

Butterscotch Topping:1/2 c. melted butter1/2 c. brown sugar1/2 c. pecans Heat milk, add yeast until dissolved letting set for about 5 minutes. Add sugar, salt, eggs, and shortening; mix well. Add flour in 2 additions, using amount necessary to make easy to handle. When dough begins to leave sides of bowl turn out on floured surface and knead until smooth (about 10 minutes). Put dough in greased bowl, turning once to bring greased side up. Cover with damp cloth and let rise in warm place until double (1 1/2 to 2 hours).

Thrust fist into center and push down. Let rise again about an hour, push down and let rest 15 minutes. Roll dough into oblong 9 x 18-inches. Spread with 2 tablespoons of soft butter and sprinkle with 1/2 cup sugar and 2 teaspoons cinnamon. Roll lightly, beginning at wide side. Seal edges by pinching together. Cut into 1-inch slices. Place in pan with butterscotch mixture on bottom. Let rise until double. Bake at 375° for 20 to 30 minutes until brown. Immediately turn upside down on large tray. Let pan remain for a few minutes so butterscotch runs down over them.

Topping: Heat together and place in bottom of 13 x 9-inch baking dish.

Recipe categories: Breads, Yeast breads, Brunch.

Rating:

3.8

Average rating: 3.8, total votes: 4

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