Roseanna Alice Boswell

CINNAMON ROLLS


Ingredients

  • 1 cup milk (250 mL)

  • 1 TBL Instant Yeast

  • 1/4 cup warm water 960mL)

  • 3 1/2 cups all-purpose flour (525 g)

  • 1/3 cup brown sugar (73g)

  • 1/2 tsp salt

  • 3 TBL butter (45 g)

  • 2 TBL cinnamon


Instructions

  1. Pre-heat oven to 350℉/177℃.

  2. Grease a large bowl and set aside.

  3. Scald milk.

  4. Remove from heat.

  5. Add milk, 3 TBL of sugar and 1 TBL butter to large bowl. Let cool.

  6. Dissolve 1 TBL instant yeast in 1/4 cup warm water (about 110℉/43℃).

  7. When the milk is lukewarm, add the yeast.

  8. Add 1 egg (beaten), 1/2 t. salt, and 3 1/2 c. flour.

  9. Knead until smooth, about ten minutes, add more flour if too sticky (1 TBL at a time).

  10. Move dough to bowl and cover, letting dough rise until doubled, about an hour.

  11. Roll into a 20"x 8" rectangle.

  12. Brush with 2 TBL of melted butter.

  13. Sprinkle with 1/3 cup brown sugar and 2 TBL cinnamon. Add raisins or chopped nuts if desired.

  14. Roll it up and let rise again for 30 minutes.

  15. Cut into thick rounds and arrange on a buttered baking sheet.

  16. Bake for 20 to 25 minutes.

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