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BLUE RIBBON CINNAMON ROLLS 2 pkg. active dry yeast 3 c. lukewarm water 1/2 c. margarine 1/4 c. shortening 3/4 c. sugar 2 tsp. salt 2 eggs 10 c. sifted flour 1 c. maple-flavored syrup 1/2 c. margarine 1 c. brown sugar, firmly packed melted margarine ground cinnamon Sprinkle yeast on lukewarm water; stir to dissolve. Add 1/2 cup margarine, shortening, sugar, salt, eggs and 2 cups flour. Beat until smooth. Gradually add enough remaining flour to make a soft dough. Place dough in lightly greased bowl. Cover, let rise 1 1/2 hours. Combine syrup, 1/2 cup margarine and brown sugar in saucepan. Heat until sugar dissolves, stirring occasionally. Cool to lukewarm. Pour syrup mixture into two, 9 x 13-inch pans. Roll 1/2 dough in a 14 x 12-inch rectangle. Spread with melted butter, sprinkle on cinnamon. Roll up, cut into 12 slices and place into prepared pan. Repeat with remaining dough. Let rise 45 minutes. Bake at 375 degrees for 30 minutes. Remove from pans over wax paper. Makes 24 extra large rolls. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |