Yummy Gooey Cinnamon Rolls
Feb. 24th, 2003 11:46 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
navygreenYUMMY GOOEY CINNAMON ROLLS
2 packages yeast (1/2 oz or 2 scant T)
½ cup hot water
1 T. sugar
½ cup butter
¾ cup milk (warmed)
½ cup sugar
1 egg
1 tsp. salt
4 ½ cups all-purpose flour *I USE UNBLEACHED*
DOUGH TOPPING:
½ cup butter – ¾ cup butter
1 ¼ cup brown sugar
¼ cup white sugar
2 T cinnamon
FROSTING:
1# powdered sugar
2 – 3 T milk
1 T vanilla extract
DIRECTIONS:
Dissolve 2 pkgs. of yeast in ½ cup hot water (not boiling) and 1 T sugar. Let sit; mixture will “proof” (meaning bubbly).
Melt ½ cup butter and combine with ¾ cups of warm milk. Using an electric mixer with dough hook, mix dissolved yeast and butter/milk mixture on low. Slowly add ½ cup sugar; then add egg. Add salt and 2 cups flour (still on low); blend until smooth. Slowly add additional flour 1 cup at a time until dough is smooth and not sticky.
Put dough on floured countertop. Knead dough until it doesn’t stick to your hands (DO NOT OVERKNEAD). Spray a large bowl (PAM is ok), add dough and cover with damp cotton cloth and let rise (45-60 minutes) depending on how warm your area is. TIP: LET RISE IN OVEN WHERE THE AIR AND TEMPERATURE IS CONSISTENT.
Remove from bowl and place on floured counter. Roll out in a 12x24 rectangle. Spread ½ cup softened butter over dough, sprinkle with 1 ¼ cups brown sugar (evenly) then sprinkle with ½ cup granular sugar (evenly) and 2 T or more of cinnamon.
Roll into a log. Using a serrated knife, cut into 1” pieces. Using a parchment-lined cookie sheet, lay the pieces onto it and pop back into oven until they’re nice and BIG!
Heat oven to 350. Bake in middle for about 15 minutes or until golden brown. Remove.
Frost with above frosting.
2 packages yeast (1/2 oz or 2 scant T)
½ cup hot water
1 T. sugar
½ cup butter
¾ cup milk (warmed)
½ cup sugar
1 egg
1 tsp. salt
4 ½ cups all-purpose flour *I USE UNBLEACHED*
DOUGH TOPPING:
½ cup butter – ¾ cup butter
1 ¼ cup brown sugar
¼ cup white sugar
2 T cinnamon
FROSTING:
1# powdered sugar
2 – 3 T milk
1 T vanilla extract
DIRECTIONS:
Dissolve 2 pkgs. of yeast in ½ cup hot water (not boiling) and 1 T sugar. Let sit; mixture will “proof” (meaning bubbly).
Melt ½ cup butter and combine with ¾ cups of warm milk. Using an electric mixer with dough hook, mix dissolved yeast and butter/milk mixture on low. Slowly add ½ cup sugar; then add egg. Add salt and 2 cups flour (still on low); blend until smooth. Slowly add additional flour 1 cup at a time until dough is smooth and not sticky.
Put dough on floured countertop. Knead dough until it doesn’t stick to your hands (DO NOT OVERKNEAD). Spray a large bowl (PAM is ok), add dough and cover with damp cotton cloth and let rise (45-60 minutes) depending on how warm your area is. TIP: LET RISE IN OVEN WHERE THE AIR AND TEMPERATURE IS CONSISTENT.
Remove from bowl and place on floured counter. Roll out in a 12x24 rectangle. Spread ½ cup softened butter over dough, sprinkle with 1 ¼ cups brown sugar (evenly) then sprinkle with ½ cup granular sugar (evenly) and 2 T or more of cinnamon.
Roll into a log. Using a serrated knife, cut into 1” pieces. Using a parchment-lined cookie sheet, lay the pieces onto it and pop back into oven until they’re nice and BIG!
Heat oven to 350. Bake in middle for about 15 minutes or until golden brown. Remove.
Frost with above frosting.
