Directions: |
Directions:Preheat oven to 350⁰
1. Scald 2 c. milk and let cool in large bowl.
2. Combine 2 packs yeast and 1/3 c. lukewarm water and 1 spoon sugar. Stir and set aside (small bowl).
3. Add 1/3 c. melted butter to cooled milk, then add 1/3 c. sugar, 2 eggs, and 2 to 3 Tbsp. salt. Whisk all ingredients together.
4. Add yeast mixture and gradually mix in 2 c. flour. Whisk for approximately 2 minutes. Slowly add remaining flour until very thick.
5. Let dough rest in bowl for 5 minutes.
6. Dust countertop with flour then pour dough on floured countertop.
7. Knead dough, adding flour as needed until dough "feels right".
8. Transfer dough into oiled bowl and let rise until approximately doubled in size (approximately 2 hours, 1 hour if in warm oven).
9. Melt 3/4 c. butter and set aside.
10. Mix 1 c. brown sugar with 3 Tbsp. cinnamon and set aside.
11. Empty dough onto floured countertop and roll out into rectangle.
12. Spread butter, then sprinkle cinnamon/sugar mix over dough leaving ends empty.
13. Roll longways, then fold in at the end.
14. Cut 2 inch thick slices with a floured knife.
15. Place in buttered pan and let sit for 15-20 minutes (until slightly touching).
16. Bake for 12-15 minutes until light golden brown (should feel hollow).
ICING:
1. Mix 3/4 c. butter with box of powdered sugar, 1 Tbsp. vanilla, and 2 tsp. half and half.
- Tip: may clarify butter in saucepan until brown
- Tip: Start with less powdered sugar, then add more until right consistency
2. Spread icing over cinnamon rolls as soon as removed from oven.
ENJOY! |
This recipe for Grandma Linda's Cinnamon Rolls is from