T.J. Cinnamon's Cinnamon Rolls
.
.
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
yeast, active dry
|
|
| ½ | cup |
water
warm |
|
| ⅓ | cup |
sugar
|
|
| 4 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
milk
|
|
| ⅓ | cup |
vegetable oil
|
|
| 2 | large |
eggs
|
|
| Filling | |||
| ½ | cup |
butter
|
|
| 1 | cup |
brown sugar
|
*
|
| ½ | cup |
sugar
granulated |
|
| 2 | tablespoons |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
yeast, active dry
|
|
| 118 | ml |
water
warm |
|
| 79 | ml |
sugar
|
|
| 946 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
milk
|
|
| 79 | ml |
vegetable oil
|
|
| 2 | large |
eggs
|
|
| Filling | |||
| 118 | ml |
butter
|
|
| 237 | ml |
brown sugar
|
*
|
| 118 | ml |
sugar
granulated |
|
| 30 | ml |
cinnamon
|
|
Directions
In cup dissolve yeast in water with ½ teaspoon sugar.
Let stand for 5 minutes. In mixer bowl combine 3 cups flour, remaining ⅓ cup sugar and the salt.
At low speed gradually beat in milk, oil, eggs and yeast mixture; beat until well blended.
Beat in additional flour (about 1½ cups) until dough pulls away from the sides of bowl.
On floured surface knead dough until smooth and elastic, 8 to 10 minutes.
Place in a greased bowl, turning to grease top.
Cover and let rise in a warm, draft free place until doubled in bulk, 1 hour.
FILLING: In mixer bowl beat all ingredients until smooth; set aside.
Grease two 9 inch round cake pans.
On lightly floured surface roll dough into an 18x10 inch rectangle.
Spread with filling. Roll tightly from long side.
Cut into fourteen 1¼ inch slices.
Place 1 roll cut side up in center of each pan.
Arrange remaining rolls in a circle of 6 around the center roll.
Cover and let rise until doubled in bulk, 30 to 40 minutes.
Preheat oven to 350℉ (180℃).
Bake 25 to 30 minutes, until golden brown.
Cool in pans 10 minutes.
Invert onto wire racks, then invert again to cool.
