Directions: |
Directions:Combine yeast, water, and milk. Make sure water and milk are warm but not hot. Then add 2 cups flour and the sugar and start mixing (preferably with power mixer on low), then add 1 more cup of the flour continuing to mix and the butter (softened but not melted), then add 1 more cup of flour and the mayo, continuing to mix. Finally add the last 1/2 cup of flour, the salt, and the vanilla. Continue to mix on low until a nice ball of dough has been achieved. (this should be rather apparent quickly) Set aside in covered greased bowl to rise (45 min to an hour) Preheat oven to 425º F.
After rising take dough and divide into 2 parts. Roll each part into a rectangle as best as you can. |
Directions: |
Directions:Take brown sugar and cinnamon and mix together. Take butter and melt.
Spread melted butter on the rolled out dough. Sprinkle brown sugar and cinnamon mix on the buttered dough. Now roll the dough into a log shape continuing to brush melted butter and brown sugar/cinnamon mixture as desired during the rolling process. When a log is achieved then take knife and cut your rolls into the thickness desired. Place rolls in a greased baking dish and let rise, at least 45 min. After rolls have risen bake in oven 7-10 min at 425 degrees F. Monitor so as not to burn but you may add time for more well done rolls or subtract time. Remove from oven, let cool some, then top with icing. You should have extra icing to add individually if you deisre. |
This recipe for Cinnamon Rolls - Tom Whatley is from