https://owlcreek.ca/wp-content/uploads/2012/09/cinnamonrolls.jpg 960 720 Amy Garrett https://owlcreek.ca/wp-content/uploads/2021/01/2021owlcreekweblogo.png Amy Garrett2012-09-28 15:19:332020-03-10 15:18:43Unbelievable Cinnamon Rolls
Unbelievable Cinnamon Rolls
These are so incredibly good it's unbelievable!
Servings: 15 rolls
- 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)
- 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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