Ingredients
- 4 3/4 to 5 1/4 all-purpose flour
- 1 pkg. active dry yeast
- 1 cup milk
- 1/3 cup butter
- 1/3 cup sugar
- 3 eggs
- 3 Tbsp. butter, melted
- 2/3 c. sugar
- 2 tsp. ground cinnamon
- 1 recipe Creamy Glaze (below)
Directions
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In a large bowl, combine 2 1/4 cups flour and yeast. In a saucepan, heat and stir milk, 1/3 cup butter, 1/3 cup granulated sugar, and 1/2 teaspoon salt just until warm (120 to 130 degrees) and butter almost melts. Add to flour misture; add eggs. Beat on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can.
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On a lightly floured surface, knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise in a warm place until double in size (1 hour).
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Punch down dough. Turn out onto a lightly floured surface; divide in half. Cover; let rest 10 minutes. Lightly grease two 9×1 1/2 inch round baking pans. Roll each half of the dough into a 12 × 8 rectangle. Brush with melted butter. Combine the 2/3 cup sugar and the cinnamon; sprinkle over rectangles. Starting from a long side, roll up each rectangle into a spiral. Seal seams. Cut each spiral into 12 slices. Place slices, cut sides down, in prepared pans.
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Cover dough loosely with plastic wrap, leaving room for rolls to rise. Chill for at least 2 hours or up to 24 hours. Uncover; let stand at room temperature for 30 minutes.
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eheat oven to 375. Break surface bubbles with a greased toothpick. Bake for 20 to 25 minutes or until light brown. If necessary to prevent overgbrowning, cover rolls loosely with foil for the last 5 to 10 minutes of baking. Remove from oven. Cool for 1 minutes. Carefully invert rolls onto wire rack. Cool slightly. Invert again onto a serving platter. Drizzle with Creamy Glaze. Serve warm. Makes 24 rolls.
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Creamy Glase: Mix 1-1/4 cups sifted pwedered sugar, 1 tsp light-colored corn syrup, and 1/2 teaspoon vanilla. Stir in enough half and half or light cream (1 to 2 Tbsps.) to make of drizzling consistency.