Bread Recipes
Death by Cinnamon Rolls
Yield: 12 servings
Ingredients
Dough
- 2 tablespoons active dry yeast
- 1 cup warm water
- 1 cup granulated sugar, divided
- 1 cup milk
- 1 cup butter
- 2 teaspoons salt
- 2 eggs slightly beaten
- 6 cups all-purpose flour
Filling
- 1 cup butter, softened
- 1 3/4 cups granulated sugar
- 3 tablespoons cinnamon
Topping
- 1 cup butter
- 1/2 cup brown sugar
- 1/2 cup corn syrup
Instructions
Dough
- In a small bowl, combine yeast, warm water and 1 teaspoon of the sugar. Stir and set aside.
- In a large bowl, mix milk, remaining sugar, butter, salt and eggs. Stir well. Add yeast mixture to bowl and 3 cups of the flour; beat until smooth. Add additional flour until dough is stiff. Knead dough on well-floured board for 10 minutes. Place dough in bowl and cover. Set in a warm place until double in bulk, about 1 1/2 hours.
- Punch down dough and let it rest for 5 minutes.
- Roll dough on a floured surface to a 15 x 20 inch rectangle. (Don't use too much flour or the dough will get stiff.)
Filling
- Spread 1/2 cup of the softened butter on dough leaving 1/2 inch around the edges.
- Mix 1 1/2 cups of the sugar with the cinnamon; sprinkle over dough. Roll like a jellyroll and pinch edge to seal. Cut dough into 12 slices, about 1-inch thick.
- Melt remaining butter and coat the bottom of a 9 x 13 inch pan and an 8 inch square pan. Sprinkle with remaining 1/4 cup sugar. Place slices close together in pans. Smaller pan will be only half full. Let rise until dough is doubled in bulk, about 45 minutes.
- Heat oven to 350 degrees F.
Topping
- In a saucepan combine the butter, brown sugar and corn syrup, cooking until butter melts and sugar dissolves. Pour over rolls.
- Bake for 25 minutes or until done. Cool before serving.
Nutrition
Per serving: 920 calories, 48 g fat, 116 g carbohydrates, 3 g fiber, 10 g protein, 162 mg cholesterol, 438 mg sodium