Glazed Cinnamon Rolls
|Milk||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|All-purpose flour||6 1⁄2 Cup (104 tbs), divided|
|Sugar||1⁄2 Cup (8 tbs)|
|Dry yeast||3 Tablespoon|
|Egg||1 , beaten|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted and divided|
|Firmly packed brown sugar||2⁄3 Cup (10.67 tbs), divided|
|Ground cinnamon||1 Tablespoon, divided|
|Powdered sugar||1 Cup (16 tbs), sifted|
|Vanilla extract||1⁄2 Teaspoon|
|Candied cherries||100 Gram (Green And Red)|
Combine first 3 ingredients in a small saucepan, heat until very warm (120Â°).
Combine 2 cups flour, 1/2 cup sugar, yeast, and salt in a large bowl, stir well.
Gradually add milk mixture to flour mixture, stirring well, add egg.
Beat at medium speed of an electric mixer until smooth.
Gradually stir in enough remaining flour to make a slightly stiff dough.
Turn dough out onto a well-floured surface, and knead until smooth and elastic (10 minutes).
Place in a greased bowl, turning to grease top.
Cover and let rise in a warm place (85Â°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, cover, and let rest 15 minutes.
Set half of dough aside.
Turn remaining half of dough out onto a lightly floured surface, roll to a 20- x 12-inch rectangle, brush 2 tablespoons melted butter over dough, leaving a 1/2-inch border.
Combine 1/3 cup brown sugar and 1 1/2 teaspoons cinnamon, sprinkle mixture over rectangle.
Beginning at long side, roll up jellyroll fashion, press edges and ends together securely.
Cut into 1-inch slices, place cut side down in a greased 13- x 9- x 2-inch pan.
Cover pan with greased plastic wrap, refrigerate 8 hours.
Repeat with remaining dough and filling ingredients.
Before baking, cover and let rise in a warm place (85Â°), free from drafts, 1 hour or until doubled in bulk.
Bake at 375Â° for 20 minutes.
Combine powdered sugar, 2 tablespoons milk, and vanilla, drizzle over warm rolls.
Garnish with candied cherry pieces.