Ingredients: |
Ingredients: 2 pkgs. yeast
½ C + 1 tsp sugar
1 ½ tsp salt
2 T butter
Brown sugar
Cinnamon
7 C flour, divided
2 eggs, well beaten
Topping:
½ C butter
¾ C brown sugar
1 tsp cinnamon
1-2 T half and half, whipping cream, or whole milk
½ C Pecans, optional
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Directions: |
Directions:1. Dissolve 2 pkgs of yeast and 1 tsp sugar in ¼ C water. Set aside and let stand.
2. Mix ½ C sugar, 1 ½ salt, and 2 T butter in 2 C hot water.
3. When lukewarm, add 3 C flour, eggs, and dissolved yeast.
4. Add approximately 4 C flour (until the correct texture) and knead until smooth and not sticky.
5. Let rise twice until doubled.
6. Meanwhile, make the topping. Melt ½ C over medium heat.
7. Stir in the ¾ C brown sugar and cinnamon and stir until dissolved.
8. Stir in a little whole milk to help the butter and sugar bind.
9. Once the topping is smooth, pour into the bottom of a lightly greased 9" x 12" pan.
10. Sprinkle with pecans, if desired.
11. Using a rolling pin, roll out half of the dough into a large rectangle.
12. Spread with softened butter.
13. Sprinkle lightly with brown sugar and cinnamon.
14. Roll on the long side of the rectangle to make a large rope.
15. "Slice" using a length of thread. Slide the thread under the rope, cross the thread, and pull across to slice.
16. Place each slice into the prepared pan.
17. Repeat with the other half the dough.
18. Let rise until doubled.
19. Bake at 350-375º for approximately 20 minutes or until lightly browned.
20. Let cool for 15 min. and then dump upside down onto a plate.
21. These are best eaten warm. |
This recipe for Grandma Edith's Cinnamon Rolls is from