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RECIPE SUBMITTED BY Lynn McGinnis
I found a recipe for Cinnamon Rolls that I used today & it was great, so I thought I’d share.
Dough:
1 egg placed in measuring cup with enough warm water to equal 1 cup – or can use 1 cup warm milk & 2 eggs for richer dough, 1/3 cup margarine, melted; 3 1/2 cups AP flour; 1 teaspoon salt; 1/2 cup white sugar; 2 1/2 teaspoons yeast or 1 pkt.
Mix well, let raise in warm place until doubled in size. Turn onto slightly floured surface, let rest 10 minutes, then roll out until its about 9×13 size. Spread 1/2 stick room temp. butter all over surface of dough.
Next mix the following for the filling:
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
Sprinkle ALL of this mixture over the dough
THEN roll dough up, start with the long side, until the seam side is on the bottom
Eyeball the log into 12 even rolls, cut and place in a pan that has 1/2 stick butter melted in the bottom. This should fill a pan about 9 x 13. (Some of the filling fell out of the dough while I was rolling it up, so I just gathered it up and when I had all the rolls in the pan, I sprinkled it all over the tops of the dough) Bake in preheated oven on 375 until golden brown.
While this bakes, combine:
1/3 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon vanilla extract
1 – 1 1/2 cups confectioners’ sugar, this I didn’t measure, so just mix until its creamy and the consistency you want.
These were just about the best cinnamon rolls I have ever made. Give them a try and let me know what you think. YUMMO!

1/8 teaspoon salt

 

 

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