SCANDINAVIAN CINNAMON COFFEE ROLLS|
4 c. Gold Medal flour
1 pkg. Fleischmann's active
1 tsp. salt
1/4 c. sugar
1 c. soft margarine (Blue
1/4 c. warm water (not hot)
3 egg yolks, beaten
1 c. milk (lukewarm), scalded
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.
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