Cinnamon Rolls

Submitted by: Michelle Gay
Yummy, time consuming, but worth it

Serves: 12

Preparation time:
Cooking time:

Dietary guidance: v 

Tags: breakfast ·

Ingredients

Rolls
1 (.25 oz.) package of active dry yeast
.75 c. warm water (110 F/ 45 C)
.25 c. white sugar
.75 tsp. salt
1 egg, room temperature
2.5 c. c. bread flour

Filling
.75 c. butter, softened
1 T. ground cinnamon
.75 c. brown sugar

Butter/Frosting for topping when done

Method

Rolls
1.In a small bowl, dissolve yeast in warm water and let stand for 10 minutes, or until creamy in nature
2.In a large bowl combine the yeast mixture with the sugar, salt, eggs and 1 c. flour; stir well and combine
3.Stir in remaining flout, .5 c. at a time. Make sure dough is well combined
4.When dough has pulled together, turn it out onto a lightly flours surface and knead until smooth and elastic, will take about 8 minutes
5.Cover with damp cloth and let sit for 10 minutes

Filling
1.Combine .75 c. of brown sugar, .75 c. butter and 1 T. of ground cinnamon

Remaining steps for completion
1.Lightly grease an 8x8 inch square baking pan
2.Roll dough out onto a lightly floured surface into .25” think rectangle
3.Spread on filling evenly over the entire rolled out rectangle
4.Roll the rectangle into a tight “log”
5.Cut into 12 equal pieces
6.Place cinnamon rolls into greased pan
7.Let sit for 40 minutes or overnight (which is the best)
8.Preheat oven to 400 or 200
9.Cook for 15 minutes, then place butter over the tops of the cinnamon rolls and bake for another 20 minutes. Make sure to place foil over the top of them until they're almost done. For the last 3-5 minutes of cooking, take the foil off and watch. They will burn easily.
10.Let rest for 10 minutes and cover them with cream cheese or vanilla icing

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