Spiral Cinnamon Rolls
- Ready In:
- 3hrs
- Ingredients:
- 15
- Yields:
-
1 dozen
- Serves:
- 12
ingredients
- 1⁄4 cup milk
- 1⁄4 cup sugar
- 1⁄2 teaspoon salt
- 3 tablespoons butter
- 1 (1/4 ounce) package dry yeast
- 1⁄4 cup warm water (105F-115F)
- 2 1⁄4 cups all-purpose flour, divided
- 1 egg
- 2 tablespoons butter, softened
- 1⁄4 cup firmly packed brown sugar
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 cup raisins (optional)
- 1 tablespoon butter, melted
- 1 cup powdered sugar, sifted
- 2 tablespoons milk
directions
- Combine 1/4 cup milk, sugar, salt, and 3 tablespoons butter in a saucepan; heat until the butter melts. Let cool to 105F-115°F.
- Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Stir in milk mixture, 1 1/2 cups flour, and egg; bat at medium speed of an electric mixer until smooth. Stir in remaining 3/4 cup flour.
- Turn dough out onto a lightly floured surface, and knead until smooth and elastic ( it usually takes 8-10 minutes). Place in a well greased bowl, turning to grease top. Cober and let rise in a warm place ( about 85 degrees), free from drafts, 1 hour. Dough should double in bulk.
- Punch down dough, turn out onto a lightly floured surface. Roll into a 12 x 8 inch rectangle; spread with 2 tablespoons butter. Combine brown sugar, and cinnamon, sprinkle ove rectangle. Sprinkle with raisins, if desired. Roll dough up like a jellyroll, starting at the long side. Pinchthe seam to seal, but do nt seal the ends. Cut roll into 1 inch slices' place slices, cut side down, in a greased 8 inch sqaure pan. brush top with melted butter. Use a fork to gently lift the center of the rolls, to from a peak.
- Cover and let rise in a warm place free from drafts, about 40 minutes 9 they will NOT double in bulk). Bake at 350F for 35 minutes.COmbine powdered sugar and 2 tablespoons milk, stir well. Drizzle over warm rolls.
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Reviews
-
These are wonderful cinnamon rolls. After I got up on this chilly Sunday morning, I decided my husband and son would enjoy warm cinnamon rolls for breakfast. I was a little short on time, though, so I did have to rush them along a bit and cut a few corners, but managed to get them made relatively quickly. I used the KitchenAid to knead the dough (added a bit more flour, but I always expect to make flour adjustments when working with yeast dough), then put the dough inside the microwave along with a small bowl of very hot water and closed the door. After I figured the water had cooled a bit, I replaced it with more hot water. Although I don't usually like to rush dough, I did need to coax it along this time and this worked out well. I just eyeballed the brown sugar and cinnamon and didn't combine them first--simply sprinkled them pretty heavy-handedly over the buttered rolled-out dough (I figure I used more than called for) and skipped the optional raisins. I thought 12 rolls would fit more nicely in a rectangular dish, instead of an 8x8-inch, so I used a 7x11, making 3 rows of 4 rolls. Pulling the centers up with a fork didn't work too well for me, so I just skipped that part. Since I was using a glass baking dish as well as convection heat, I reduced the oven temperature to 300F, and the rolls were perfectly done at 25 minutes. I think I got a little carried away when I started drizzling the icing, because I did run a little shorter than I would have liked, so I just quickly stirred up a little extra. In the end, these rolls came out beautiful, soft, and delicious--thanks for posting the recipe! :)