Ingredients: |
Ingredients: 1 package active dry yeast
1/2 c. warm water (110º-115º)
1 T. salt
1/4 c. sugar
1/4 c. vegetable oil
2 cs. water
1 egg
6-61/2 cs. sifted flour
Assembly
1/2 cup butter, softened
1/2 cup sugar
1-2 tsps. cinnamon
6-8 T. butter, melted
Buttercream Frosting
2 c. powdered sugar
4 T butter, softened
1 tsp.vanilla
1/4 cup heavy cream
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Directions: |
Directions:Dissolve yeast in 1/2 cup lukewarm water. When yeast has dissolved, add the salt and sugar. In a large bowl combine oil, water, egg and the yeast-sugar mixture. Slowly add 6 cups of the sifted flour stirring until the dough is smooth and can be gathered into a ball. Place the ball on a lightly floured surface and knead, working in more flour if necessary to make a smooth, elastic, but almost wet dough. Knead dough for 8 to 10 minutes. Place in a greased ceramic or glass bowl, cover and let rise until double in bulk.
Punch dough down and roll on a floured surface into a rectangle approximately 12 x 20-inches. The dough will be sticky, but it should be! Spread the 1/2 cup softened butter over the top side of the dough. Combine sugar and cinammon and sprinkle over the butter. Beginning with the long end of the rectangle, roll the dough in jelly-roll fashion and pinch to seal edges. Cut into approximately 1 1/2- inch slices. Put melted butter in an 11x15 inch pan (with sides). Place the dough slices in the pan,turning once to coat both sides with the melted butter. Cover rolls and let rise until double in bulk, about 2 hours. Bake in a preheated 375 º oven 10 to 15 minutes.
In a mixing bowl cream powdered sugar with butter. Add vanilla and cream beating to a smooth consistency. Drizzle some of the frosting over the rolls 5 minutes after removing from the oven. Spread the remaining frosting over the rolls after they have cooled. Enjoy!
Makes 12 large rolls |
This recipe for Danielles' Famous Cinnamon Buns is from