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The Best Cinnamon Rolls Recipe

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This recipe for The Best Cinnamon Rolls, by , is from The Little White Cookbook For Good Eaters, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jessica Fossum
Added: Tuesday, August 5, 2008


1/4 oz package of yeast
1/2 c warm water
1/2 c scalded milk
1/2 c sugar
1/3 c melted butter
1 tsp salt
1 egg
3 1/2 to 4 c. all-purpose flour

1/2 c melted butter, plus more for pan
3/4 c sugar, plus more for pan
2 Tbls ground cinnamon
3/4 cup raisins, walnuts, or pecans, optional

4 Tbls butter
2 c powdered sugar
1 tsp vanilla extract
3 to 6 Tbls hot water

Heat oven to 350

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg.
Add 2 c of flour and mix until smooth.
Add yeast mixture.
Mix in remaining flour until dough is easy to handle.
Knead dough on lightly floured surface for 5 to 10 minutes.
Place in well greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough.
Roll out on a floured surface into a 15x 9 in. rectangle.
Spread melted butter all over dough.
Mix sugar and cinnamon and sprinkle over buttered dough.
Sprinkle with walnuts, pecans, or raisins is desired.
Beginning at the 15 in. side, role up dough and pinch edge together to seal.
Cut into 12 to 15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar.
Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes.
Bake for about 30 minutes or until nicely browned.

Meanwhile, mix butter, powdered sugar, and vanilla.
Add hot water 1 Tbls at a time until the glaze reaches desired consistency.
Spread over slightly cooled rolls.

Personal Notes:
Personal Notes:
These are the best cinnamon rolls I've ever made. I like to make these for Christmas Morning!




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