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Cinnamon Rolls II

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Ingredients Edit

Directions Edit

  1. Combine 2 cups of flour, the yeast and the salt.
  2. Warm the milk and dissolve the ½ cup of sugar in it.
  3. Add the milk, ⅓ cup of melted butter and the eggs to the flour mixture.
  4. Beat with a spoon for about three minutes.
  5. Stir in the remaining 2 cups of flour.
  6. Knead the dough on a lightly floured surface for 6–8 minutes, until the dough is smooth and elastic.
  7. Shape into a ball.
  8. Place in a lightly greased bowl. Turn once. Cover. Let rise in a warm place until double in size (about 1 hour).
  9. Punch dough down.
  10. Divide into three equal portions. Cover and let rest for 10 minutes.
  11. On a lightly floured surface, roll a portion of the dough into a 12" x 8" rectangle.
  12. Spread over it 1 tablespoon of melted butter.
  13. In a bowl on the side, mix the ½ cup of sugar with the ground cinnamon.
  14. Sprinkle a third of the cinnamon sugar over the dough.
  15. Sprinkle on a third of the raisins (optional).
  16. Roll up the dough from one of the long sides (it should now be a "log" shape)
  17. Slice the dough into 10 – 12 pieces.
  18. Place the rolls, swirl side up, in a baking pan or on a baking sheet, right next to each other.
  19. Cover and let rise until nearly double in size (about 30 minutes).
  20. Repeat with the two other portions of dough.
  21. Bake in a 350 degree oven for about 20 – 25 minutes or until cooked and lightly browned on the bottoms.

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