Ingredients:
1 cup warm water
2 pkg. active dry yeast
1 cup warm milk
1 tsp + 2/3 + 1 ½ + ¼ cup granulated sugar
2 tsp salt
2/3 + ½ + ½ + 2/3 cups butter, melted
2 eggs, slightly beaten
8 cups flour
3 Tbsp cinnamon
4 cups powdered sugar
2 tsp vanilla
6 Tbsp hot water
walnuts (or pecans)
Directions:
1 cup warm water
2 pkg. active dry yeast
1 cup warm milk
1 tsp + 2/3 + 1 ½ + ¼ cup granulated sugar
2 tsp salt
2/3 + ½ + ½ + 2/3 cups butter, melted
2 eggs, slightly beaten
8 cups flour
3 Tbsp cinnamon
4 cups powdered sugar
2 tsp vanilla
6 Tbsp hot water
walnuts (or pecans)
Directions:
- In a small bowl mix together warm water, yeast, and 1 tsp sugar and set aside.
- In a large bowl, mix milk, 2/3 cup sugar, 2/3 cup melted butter, salt, and eggs, stir well and add to yeast mixture.
- Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).
- Turn onto well floured board and knead 5-10 minutes.
- Place in well buttered bowl, cover and let rise in warm place, free from drafts, until double in size, about 1 to 1 ½ hours. When doubled, punch down dough and let rest 5 minutes.
- Roll onto floured surface into a 15x20 rectangle.
- Spread dough with ½ cup melted butter.
- Mix together 1 ½ cups sugar and cinnamon and sprinkle over buttered dough. Sprinkle with nuts, and roll up jellyroll-fashion and pinch edge together to seal.
- Cut into 12 to 15 slices.
- Coat bottom of 9x13 and 8” square baking pans with ½ cup melted butter and sprinkle with ¼ cup sugar.
- Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in size, about 45 minutes.
- Bake in preheated oven at 350 degrees for 25 to 30 minutes or until rolls are nicely browned. Cool rolls slightly.
- Meanwhile, in medium bowl, mix 2/3 cup melted butter, powdered sugar and vanilla. Add hot water 1 Tbsp at a time until glaze reaches desired spreading consistency.
- Spread over slightly cooled rolls and serve warm. Makes 12 to 15 large cinnamon rolls.
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