Update my dinner status, I'm making this tonight.
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5 chefs marked this as Try Soon
Servings: 18 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Combine milk and butter in glass measuring cup,microwave on HI 30 to 45 seconds until butter melts (and is 120?-130?, this activates yeast, so the milk needs to be hot, but not boiling) Pour into bowl, add yeast, 1 cup flour, sugar, egg, and salt.
Beat on low speed 3 minutes, scraping bowl occasionally. Add 2-1/2 cups flour, beat on low until flour is absorbed and dough is sticky, and if dough is too sticky, add flour be the tbsp until forms a soft ball.
Lightly flour work surface and knead until smooth and elastic, adding flour as needed for about 8 minutes. Form into ball, spray large bowl with pam and add dough to bowl, turning to coat. Cover bowl with saran wrap (important) then with a towel. Let dough rise until doubled in size. After dough is risen, punch down on surface and roll out into large square about 1/2" thick. In bowl,
melt butter for filling (3/4 cup) and add brown sugar and cinnamon. Mix well and spread equally over the rectangle dough you have rolled out. Roll into a log. Cut into 18 pieces ( if you get less thats ok you will just have bigger cinnamon rolls. Let rise in pan for 45 minutes. Bake at 375? for
20 minutes, watching closely after 15 minutres, while cooking, make glaze and take rolls out of oven when done. Let them cool just a little, you want to spread the glaze on while they are warm but not hot. (OR, refriderage the glaze and just put the glaze on and microwave warm when ready to eat it. thats what I do)
I would recomment removing rolls from pan while they are still warm, if they cool in the pan they were cooked in it will be hard to get them out because the sugars drain to the bottom and then harden.
