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1 pkg. active dry yeast 1/4 c. warm water 1/2 c. sugar 1 c. milk 10 Tbsp. butter, divided 2 large eggs 5 to 5-1/2 c. all purpose flour 1 tsp. salt 4 tsp. cinnamon FROSTING 1-1/2 c. powdered sugar 1 Tbsp. butter 3 Tbsp. milk 1/4 tsp. vanilla pinch cinnamon Sprinkle yeast over warm water, add pinch of sugar. Let stand 10 minutes, until foamy. Heat milk and 6 Tbsp. butter over medium heat until warm. 105 to 115 degrees. (butter may not melt completely) Combine dissolved yeast, milk mixture, 1/2 cup sugar and eggs in large bowl. Beat with wooden spoon until well combined. Add 3 cups flour and salt. Beat until smooth. Stir in 2 cups of flour, one at a time, to make a soft dough. On a lightly floured surface, knead dough 3 minutes until smooth and elastic. add more flour if needed. Place dough in a large greased bowl, turning to grease top. Cover and let rise in a warm and draft free place until doubled in size, about 1-1/2 hours. Melt remaining butter in a saucepan. Combine 1/2 cup of sugar and cinnamon in a cup. Grease a 10x15 inch jelly roll pan. Punch down dough, On a lightly floured surface, roll dough into a 14x20 inch rectangle. Brush with 2 Tbsp. melted butter and sprinkle with cinnamon sugar mixture. From one long side, roll up jelly roll style, pinch edges together. Cut into 1 inch pieces, using serrated knife or dental floss. 18 pieces. Place in prepared pan. Brush remaining butter evenly on top of rolls. Cover with waxed paper and let rise until doubled, 45 to 60 minutes. Preheat oven to 350 degrees. Uncover rolls and bake 22 to 25 minutes until lightly browned. Cool 15 minutes. Meanwhile, beat powdered sugar and butter in mixing bowl until blended Beat in milk, vanilla and cinnamon until smooth Drizzle frosting over tops of rolls. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: 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. |