Try this Carmas Cinnamon Rolls recipe, or contribute your own.
Suggest a better descriptionTo prepare dough: In bowl of electric mixer, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Set aside. In saucepan, heat milk, water and 1/3 cup butter until warm (105 to 115 degrees). Gradually add to dry ingredients. Beat 2 minutes at medium speed, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat 2 minutes at high speed. Stir in enough flour to make a firm dough that is no longer sticky; grease top with butter. Cover bowl tightly with plastic wrap. Refrigerate 2 hours or up to 2 days. When ready to bake: Remove dough from refrigerator; punch down. Place dough on lightly floured surface. Roll out to a 22-by-10-inch rectangle. Let dough rest for a few minutes while you prepare filling: Melt 1/2 cup butter in microwave, about 1 minute on medium (50 percent) power. Add 1 cup brown sugar and cinnamon to taste; mix thoroughly. Mixture should be spreadable. If its too thick, add more melted butter; if too thin, add more brown sugar. Spread mixture on rolled-out dough. Roll up tightly from long end, jelly-roll style. Cut into 12 slices. Place in a 9-by-13-inch baking pan that has been coated with nonstick cooking spray. Cover; let rise in warm place until doubled in size, usually 15 to 30 minutes. Meanwhile, preheat oven to 375 degrees. After rolls have risen, bake for 25 to 30 minutes, until golden. Remove from oven; let cool in pan. To prepare glaze: In small bowl, combine powdered sugar and orange juice. Stir until smooth. Drizzle glaze over cooled rolls. (Or, Buss suggests, drizzle some of the glaze over rolls while theyre still warm for an even better treat.) Yield: About 12 rolls. Orange sweet roll variation: Substitute 1/2 cup orange juice for water in dough. Add 2 to 3 tablespoons grated orange peel to dry ingredients. Omit cinnamon from filling. Testers note: Excellent rolls with good texture and flavor. To measure flour, stir, then spoon lightly into the measuring cup. Level the top with the flat side of a knife. I used a total of 5 cups flour, working in the last 1/2 cup by hand rather than stirring with a wooden spoon. For ease of preparation, I rolled out the dough on a piece of parchment paper sprinkled with flour. Recipe Source: St. Louis Post-Dispatch - 01-04-1999 Recipe from Carma Buss, who shares her baked goods with co-workers at Nations Bank Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (58g) | ||
Recipe Makes: 12 servings | ||
|
||
Calories: 88 | ||
Calories from Fat: 38 (43%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 4.2g | 6 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 176.6mg | 54 % | |
Sodium 60.3mg | 2 % | |
Potassium 68mg | 2 % | |
Total Carbohydrate 7.4g | 2 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 7.3g | ||
Protein 5.4g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 88
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.