Ingredients: |
Ingredients: 1 pkg active dry yeast
1/2 C warm water (105-115 degrees)
1/2 C lukewarm milk
1/3 C sugar
1/2 C butter, softened
1 tsp salt
1 egg
3 1/2 to 4 C all-purpose flour
Filling
2 T butter, softened
1/4 C sugar mixed with 2 tsp ground cinnamon
Glaze
1/2 C powdered sugar
1 T + 1 tsp orange juice
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Directions: |
Directions:Dissolve yeast in warm water in large bowl. Stir in milk, sugar, butter, salt, egg, and 2 C of flour. Beat until smooth in mixer with dough hook. Mix in enough remaining flour to make dough easy to handle. Continue mixing with dough hook on med speed another 5 min.
Turn dough onto lightly greased bowl, turn dough over so greased side is up. Cover, let rise in warm place until double. About 1 1/2 hours. Dough is ready if an indentation remains when touched. Punch down dough, roll flat and shape into 15x9 rectangle on lightly floured surface. Spread with butter, and sprinkle with cinnamon sugar. Beginning at 15" side, roll up tightly, pinch edge of dough into roll to seal well. Stretch roll if necessary to make even. Cut into (9) 1 1/2" slices using thread, or dental floss. Place thread under dough, pull both sides up and cross over each other to cut the slices. Place slightly apart in greased square pan 9x9x2, or in medium muffin cups. Let rise until double, about 40 min.
Heat oven to 375, bake until golden brown, 25 to 30 min. Spread rolls with glaze while warm.
Swedish tea ring version: Don't cut slices all the way through, and arrange to form a ring, sealing ends together, and tuning the sections on their sides. |
This recipe for Cinnamon Rolls is from