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SCANDINAVIAN CINNAMON COFFEE ROLLS 4 c. Gold Medal flour 1 pkg. Fleischmann's active yeast 1 tsp. salt 1/4 c. sugar 1 c. soft margarine (Blue Bonnet) 1/4 c. warm water (not hot) 3 egg yolks, beaten 1 c. milk (lukewarm), scalded then cooled Cinnamon Mix: 1 stick margarine 3/4 c. sugar 2 1/2 to 3 tsp. cinnamon Put flour, salt and sugar in a large bowl. Cut in margarine with pastry blender or use 2 knives until mixture looks like meal. Dissolve yeast in warm water. Add to flour mixture along with egg yolks and cooled milk. Mix and beat well. Chill overnight. Cover bowl with foil or wax paper. Roll half chilled dough into rectangle (12 x 13-inches) and brush with melted margarine. Using cinnamon mix, sprinkle over buttered dough. Roll 1/4-inch thick. Roll as for jelly roll. Cut slices 1-inch thick. Place in greased muffin pan. Let rise in warm place 15 to 30 minutes. Dough will not double in bulk, but rise slightly and be light. Heat oven to 375 degrees and bake 20 to 25 minutes or until golden brown. Remove from pan at once. Frost with creamy icing using powdered sugar. Makes about 2 dozen. 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. |