One-rise cinnamon rolls
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Heavy cream, whipped; do not substitute |
| 1 | cup | Brown sugar |
| ½ | cup | Sugar |
| 2 | teaspoons | Cinnamon |
| ½ | cup | Butter; softened |
| 3½ | cup | Flour |
| 1 | pack | Yeast |
| ¼ | cup | Sugar |
| 1 | teaspoon | Salt |
| 1 | cup | Hot tap water |
| 2 | tablespoons | Butter; softened |
| 1 | Egg | |
Directions
TOPPING
FILLING
ROLLS
Mix brown sugar and cream in an ungreased 9x13 inch pan. In large bowl, blend 1-1½ cups flour and next six ingredients. Beat 3 minutes at medium speed. Stir in remaining 1-1 ½ to 2 cups flour. Knead on floured surface for 1 minute. Press or roll dough into a 15x7 inch rectangle. Mix filling and spread over dough. Starting at long side, roll tightly; seal edges. Cut into 16 to 20 rolls. Place cut side down on cream mixture. Cover and let rise for 35-45 minutes or until doubled in size. Bake rolls in preheated oven at 400F for 20-25 minutes. Cool 10-15 minutes, before turning out onto tray.
Source:Home Cooking-Feb. 1989
Contributor: Sarah Gruenwald sent to Recipelu 1-28-98 Posted to recipelu-digest Volume 01 Number 626 by P&S Gruenwald <sitm@...> on Jan 28, 1998