Unbelievable Cinnamon Rolls

These are so incredibly good it's unbelievable!
Course: Dessert
Servings: 12 -14
Author: Amy Garrett

Ingredients

  • 1 teaspoon white sugar
  • 2-1/4 tsp active dry yeast
  • 1/2 cup warm water
  • 1/2 cup milk
  • 1/4 cup white sugar
  • 1/4 cup butter
  • 1 teaspoon salt
  • 2 eggs , beaten
  • 4 cups all-purpose flour
  • 1 cup butter
  • 1 cup brown sugar
  • 3/4 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup softened butter
  • (pecans and/or raisins optional)

Instructions

  • Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm. While the milk mixture cools, in a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
  • In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • While dough is rising, melt 1 cup butter in a small saucepan over medium heat. Stir in 1 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Combine remaining 3/4 cup brown sugar and cinnamon; set aside.
  • Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Spread approximately 2T softened butter over dough, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2T butter. Slide a long piece of thread under the roll, cross the thread and pull quickly to slice the rolls into approximate 1" widths. Place cut side down in prepared pan.
  • Cover and let rise for 1-2 hours or until doubled or tripled in volume (the longer they rise, the lighter and fluffier they will get, too long and they'll fall) Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  • Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

 

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