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Cinnamon Roll

Southern.Crockpot's picture
Ingredients
  Active dry yeast/1 cake compressed yeast 1⁄4 Ounce (1 Package)
  Granulated sugar 1⁄2 Cup (8 tbs)
  Water 2 1⁄4 Cup (36 tbs)
  Egg yolks 2
  Cooking oil 4 Tablespoon
  Salt 2 1⁄2 Teaspoon
  Nonfat dry milk solids 1 Cup (16 tbs)
  Sifted all purpose flour 8 Cup (128 tbs)
  Firmly packed light brown sugar 1 1⁄2 Cup (24 tbs)
  Ground cinnamon 1 Tablespoon
Directions

Use very warm water (105°F.to 115°F.) for dry yeast; use lukewarm (80°F.to 90°F.) for compressed.
Sprinkle sugar and dry yeast or crumble cake into water in large bowl of electric mixer.
Let stand for a few minutes; then stir until dissolved.
Add egg yolks, 1/3 cup oil, the salt, milk, and 2 cups flour.
Beat at low speed. (Or beat with rotary beater.)
Add enough remaining flour to make a stiff dough.
Mix well.
Cover and let rise until doubled.
Divide dough into halves and roll each half on a floured board to form a rectangle 14 x 10 inches.
Using a pastry brush, brush with oil.
Sprinkle half the brown sugar and cinnamon over each rectangle.
Roll up as for jelly roll.
Pinch dough firmly together.
Cut into 1-inch slices and lightly roll in a shallow dish of oil so that the finished rolls will separate more readily.
Put in two greased pans, one 13 x 9 x 2 inches, the other 11 x 7 x 2 inches.
Cover and let rise until doubled.
Bake in preheated hot oven (400°F.) for about 20 minutes.
Makes about 28 rolls.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Snack
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cinnamon
Preparation Time: 
30 Minutes
Cook Time: 
25 Minutes
Ready In: 
55 Minutes
Servings: 
14

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