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Cinnamon Rolls
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Download Recipe
in Word or Acrobat Format |
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Dough |
Filling |
Frosting |
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¼ c water
1 c milk
½ c butter
1 large egg
1 tsp vanilla
½ tsp salt
½ c sugar
4.5 c bread flour
7g yeast (2.5 tsp) |
1 c light
brown sugar
3.5 Tbsps
cinnamon
½ c
margarine
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4 oz
cream cheese
½ c
margarine
1 ¾ c
powdered sugar
1 tsp
vanilla
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Method
- Gently melt butter. Add milk and
water to this, making it warm.
- Add the sugar and yeast to the warm
ingredients, allow to froth for 5 minutes.
- Mix the wet ingredients into the dry
(flour, salt, etc)
- Knead the dough 10 minutes, then
allow to rest 5 minutes.
- Roll dough to 15” by 24” rectangle
- Mark 1” on the 24” side where no
filling will go
- Spread softened margarine onto the
rectangle of dough, then sprinkle cinnamon/brown sugar mixture
- Roll the dough tight like a Swiss
roll
- Mark the roll into 1.5 inch pieces.
- Using string or dental floss, cut
the dough (by putting string under the dough, then crossing over it to make a
clean cut)
- Put individual rolls in buttered
pans, let rise 1 hour in a warm place
- Bake at 335 F, gas mark 3, 160 C for
20 minutes.
- When almost cool, put frosting on
top. (optional)
©
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