CINNAMON ROLLS DELUXE (SALLYE)
By
sallye bates
@grandedame
1
What could be more tempting than the smell of cinnamon rolls baking and coffee brewing on a lazy weekend morning?
Rating:
★★★★★ 1 vote
Comments:
Serves:
Makes 20-24 rolls
Prep:
1 Hr 30 Min
Cook:
30 Min
Method:
Bake
Ingredients
- 2 c
- lukewarm water
- 2 pkg
- fast acting yeast
- 1/2 c
- granulated sugar
- 1/4 c
- shortening
- 5 c
- all purpose flour with 1 teaspoon salt added
- 1/2 c
- brown sugar, firmly packed
- 1/2 c
- granulated sugar
- 2 tsp
- ground cinnamon
- 1/4 c
- melted butter
- 2 Tbsp
- melted butter
- 1 c
- powdered sugar
- 1 Tbsp
- milk
- 1/2 tsp
- vanilla extract
DOUGH
FILLING
GLAZE
How to Make CINNAMON ROLLS DELUXE (SALLYE)
- 1MAKE DOUGH:
Sprinkle yeast over warm water and stir until dissolved
Add 1/2 cup sugar, shortening and salt and stir until sugar is dissolved
Stir in enough flour to make a soft dough
Cover and set aside in warm place until dough doubles in size (approx 45 minutes) - 2Preheat oven to 350º
Lightly grease or spray with cooking oil 2 each 9" cake pans and set aside - 3MAKE FILLING:
Combine brown sugar, granulated sugar, and cinnamon in small bowl and set aside - 4MAKE ROLLS:
Turn dough out onto floured surface, and roll into rectangular shape about 1/4" thick and about 12" long
Brush top of dough with melted butter then sprinkle filling mixture over melted butter
Roll up dough jelly roll style beginning with long side
Pinch seam together
Cut into 1" rounds and place in prepared cake pans until all dough is used
Cover and let rise until rolls are doubled in size (about 30 minutes) - 5Bake 20-25 minutes in 350º oven or until golden brown
- 6PREPARE GLAZE WHILE ROLLS ARE COOKING:
Combine all glaze ingredients in small bowl
Remove rolls from oven and spoon glaze over them while rolls are still hot
Best served warm - 7NOTE: These rolls can be prepared the night before and stored in refrigerator, then baked the next morning.
