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Cinnamon Rolls
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An old-fashioned cinnamon roll! A combination of brown and granulated sugar in the filling adds more flavor.
This recipe makes 12 cinnamon rolls
INGREDIENTS
Dough |
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| Milk | 1/2 cup | ||
| Water | 1/2 cup | ||
| Butter or shortening | 1/4 cup | ||
| Egg | 1 | ||
| Bread Flour | 3+1/4 to 3+3/4 cups | ||
| Salt | 1 tsp | ||
| Sugar | 1/4 cup | ||
| Active Dry Yeast | 2+1/4 tsp | ||
Filling |
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| Brown sugar, packed | 1/4 cup | ||
| Sugar | 2 TBSP | ||
| Cinnamon | 2 tsp | ||
| Butter, softened | 2 TBSP | ||
DIRECTIONS
Prepare Dough: In large mixer bowl, combine 1+1/2 cups flour, yeast, sugar and salt; mix well. In saucepan, heat milk, water and butter (or shortening) until warm (120-130°F; butter does not need to melt). Add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
Prepare Filling: Combine brown sugar, granulated sugar, and cinnamon; set aside.
Punch down dough. On lightly floured surface, roll to a 15 x 12-inch rectangle. Spread with softened butter. Sprinkle Filling over dough. Starting with shorter side, roll up tightly. Pinch edge to seal. Cut into 12 slices. Place in greased 13 x 9-inch cake pan. Cover; let rise in warm place until indentation remains after touching. Bake at 375°F for 20 to 25 minutes until golden brown. Remove from pan; cool.
*You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe.