Printer FriendlyHomeCINNAMON ROLLS1 cup milk ½ cup white sugar 1 teaspoon salt ¼ cup butter ½ cup warm water 2 teaspoons dry yeast 2 eggs, beaten 5 cups flour or just enough to form a soft dough ½ cup butter, softened 1 cup white sugar mixed with two teaspoons cinnamon. Heat milk, sugar, salt and ¼ cup butter together until butter is melted. Cool to lukewarm and add yeast. Let stand for 10 minutes or until yeast is frothy. Stir in flour. Dough should be soft and slightly sticky. Let rise until double in size. Stir dough down and let rise until double in bulk a second time. Turn dough out onto a flat, lightly-floured surface. Sprinkle a little flour on top. Using a rolling pin, roll dough out to about ½ inch thick. Rub top surface of dough with ½ cup soft butter. Sprinkle with cinnamon and sugar mixture. Roll dough up, ending by pinching the top edges together to seal the roll and keep the sugar from spilling out. Slice roll into round wedges about ½ inch thick. Place rounds flat side down on a buttered cookie sheet about 1” apart and allow to rise until double in size. Preheat oven to 350 F then bake for 15-20 minutes or until golden brown. Makes about 2 dozen rolls. |
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