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 vote5
Comments:
Serves:
Makes 20-24 rolls
Prep:
1 Hr 30 Min
Cook:
30 Min
Method:
Bake
Ingredients
-
DOUGH
-
2 clukewarm water
-
2 pkgfast acting yeast
-
1/2 cgranulated sugar
-
1/4 cshortening
-
5 call purpose flour with 1 teaspoon salt added
-
FILLING
-
1/2 cbrown sugar, firmly packed
-
1/2 cgranulated sugar
-
2 tspground cinnamon
-
1/4 cmelted butter
-
GLAZE
-
2 Tbspmelted butter
-
1 cpowdered sugar
-
1 Tbspmilk
-
1/2 tspvanilla extract
How to Make CINNAMON ROLLS DELUXE (SALLYE)
- MAKE 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) - Preheat oven to 350º
Lightly grease or spray with cooking oil 2 each 9" cake pans and set aside - MAKE FILLING:
Combine brown sugar, granulated sugar, and cinnamon in small bowl and set aside - MAKE 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) - Bake 20-25 minutes in 350º oven or until golden brown
- PREPARE 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 - NOTE: These rolls can be prepared the night before and stored in refrigerator, then baked the next morning.
