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Morning Cinnamon Rolls Recipe

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This recipe for Morning Cinnamon Rolls is from Salad, Pasta, Soup, Oh My!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 (1/4-oz.) envelope active dry yeast
1/4 cup warm water (105 to 115)
1 cup plus 1 tsp. granulated sugar, divided
1/2 cup butter, softened
1 teaspoon table salt
2 large eggs, lightly beaten
1 cup milk
1 tablespoon fresh lemon juice
5 cups bread flour, divided
1/4 teaspoon ground nutmeg
1/2 Vegetable cooking spray
1/2 cup very soft butter
1 cup firmly packed light brown sugar
1 tablespoon ground cinnamon
1 cup toasted chopped pecans
Cream Cheese Icing

Directions:
Directions:
1. Stir together the first 2 ingredients and 1 tsp. granulated sugar in a glass measuring cup; let stand 5 minutes.

2. Beat 1/2 cup softened butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 1/2 cup granulated sugar and 1 tsp. salt, beating at medium speed until light and fluffy. Add eggs and next 2 ingredients, beating until blended. Stir in yeast mixture.

3. Stir together 4 1/2 cups flour and 1/4 tsp. nutmeg. Gradually add flour mixture to butter mixture, beating at low speed 1 minute or until well blended.

4. Heavily flour a flat surface; turn the dough out, and knead until smooth and elastic (about 5 minutes), adding up to 1/2 cup more bread flour as needed to prevent dough from sticking. Place dough in a lightly greased (with cooking spray) large bowl, turning to grease top. Cover and let rise in a warm place (80 to 85), free from drafts, 1 1/2 to 2 hours or until doubled in bulk.

5. Punch dough down; turn out onto a lightly floured surface. Roll into a 16- x 12-inch rectangle. Spread with 1/2 cup very soft butter, leaving a 1-inch border around edges. Stir together brown sugar, cinnamon, and remaining 1/2 cup granulated sugar, and sprinkle sugar mixture over butter. Top with pecans.

6. Roll up dough, jelly-roll fashion, starting at 1 long side; cut into 16 slices (about 1 inch thick). Place rolls, cut sides down, in 2 lightly greased (with cooking spray) 9-inch square pans. Cover with plastic wrap.

7. Let rolls rise in a warm place (80 to 85), free from drafts, 1 hour or until doubled in bulk.

8. Preheat oven to 350. Bake 20 to 22 minutes or until rolls are golden brown. Cool in pans for 5 minutes. Spread Cream Cheese Icing over rolls. Serve warm.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
3 hours and 40 minutes

 

 

 

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