Post by April B. on Sept 30, 2003 11:17:48 GMT -6
One-Rise Cinnamon Rolls
Topping:
1 cup heavy whipping cream
1 cup brown sugar
Filling:
1/2 cup sugar (granulated)
2 tsp cinnamon
1/2 cup butter, softened
Rolls:
3 to 3 1/2 cups flour
1 pkg yeast
1/4 cup sugar
1 tsp salt
1 cup hot tap water
2 tbsp butter, softened
1 egg
Mix brown sugar and cream in an ungreased 9X13 inch pan.
In a large bowl, blend 1 1/2 cups flour and next six roll ingredients.
Beat 3 minutes at medium speed.
Stir in remaining 1 1/2 to 2 cups flour.
Knead on floured surface for 1 minute.
Press or roll dough into 15 X 7 inch rectangle.
Mix filling and spread over dough.
Starting at long side, roll tightly; seal edges.
Cut into 16 to 20 rolls.
Place cut side down on cream mixture.
Cover and let rise for 35 to 45 minutes or until doubled in size.
Bake rolls in preheated 400F oven for 20 to 25 minutes.
Cool 10 to 15 minutes before turning out onto a serving tray.
Topping:
1 cup heavy whipping cream
1 cup brown sugar
Filling:
1/2 cup sugar (granulated)
2 tsp cinnamon
1/2 cup butter, softened
Rolls:
3 to 3 1/2 cups flour
1 pkg yeast
1/4 cup sugar
1 tsp salt
1 cup hot tap water
2 tbsp butter, softened
1 egg
Mix brown sugar and cream in an ungreased 9X13 inch pan.
In a large bowl, blend 1 1/2 cups flour and next six roll ingredients.
Beat 3 minutes at medium speed.
Stir in remaining 1 1/2 to 2 cups flour.
Knead on floured surface for 1 minute.
Press or roll dough into 15 X 7 inch rectangle.
Mix filling and spread over dough.
Starting at long side, roll tightly; seal edges.
Cut into 16 to 20 rolls.
Place cut side down on cream mixture.
Cover and let rise for 35 to 45 minutes or until doubled in size.
Bake rolls in preheated 400F oven for 20 to 25 minutes.
Cool 10 to 15 minutes before turning out onto a serving tray.
