sugary cinnamon rolls
- Number of Servings: 12
Ingredients
for dough:1/2 cup warm water2 (1/4 oz) packages active dry yeast (5 teaspoons)1/2 cup granulated sugar5 cups all purpose flour, plus additional for dusting1 1/2 tsp salt1 c warm milk2 large eggs, at room temperature1 stick (1/2 cup) unsalted butter, softenedfor filling:1/4 c. melted butter2/3 cups granulated sugar1/4 cup packed light brown sugar1 tbsp. cinnamonfor glaze:2 cups powdered sugar2 tablespoons milk
In bowl of large stand mixer, stir together warm water, yeast, and a pinch of the sugar and let stand until foamy, about 5-10 minutes. Meanwhile, in large mixing bowl, combine 5 cups flour, salt, and remaining sugar and whisk to combine; set aside.
In small bowl, combine milk and eggs. With mixer on low speed, add milk and egg mixture and then slowly add flour mixture, stirring to combine. Beat at medium speed until soft dough forms, about 2 minutes. Add butter and continue beating at medium speed until dough is smooth, soft, and elastic, about 4 minutes (add more milk or flour to achieve good consistency). Dough will be quite sticky.
Add dough to large oiled bowl and tightly wrap with plastic wrap. Let dough rise in warm place until doubled in bulk, about 1 hour.
Turn out dough onto a well-floured surface and dust with flour, then roll out into a 16-inch square.
Stir together brown sugar, cinnamon, and granulated sugar. Spread melted butter over dough, then sprinkle sugar mixture. Beginning with side nearest you, roll up dough into a log, then pinch seam to seal. Trim 1 inch off each end with a large knife and discard, then cut log crosswise into 12 slices. Arrange slices into a prepared 9 x 13 pan. Cover with plastic wrap and place in fridge overnight to rise (or let rise at room temp until doubled in bulk, about 1-1.5 hours).
In morning, remove rolls from fridge and preheat oven to 350 degrees while they come to room temperature. Bake until puffed and golden, 30-25 minutes, then cool in pan on a rack 10 minutes.
Meanwhile, stir together powdered sugar and milk with a fork until smooth. Drizzle over buns while still warm.
Number of Servings: 12
Recipe submitted by SparkPeople user DUNCSTA.
In small bowl, combine milk and eggs. With mixer on low speed, add milk and egg mixture and then slowly add flour mixture, stirring to combine. Beat at medium speed until soft dough forms, about 2 minutes. Add butter and continue beating at medium speed until dough is smooth, soft, and elastic, about 4 minutes (add more milk or flour to achieve good consistency). Dough will be quite sticky.
Add dough to large oiled bowl and tightly wrap with plastic wrap. Let dough rise in warm place until doubled in bulk, about 1 hour.
Turn out dough onto a well-floured surface and dust with flour, then roll out into a 16-inch square.
Stir together brown sugar, cinnamon, and granulated sugar. Spread melted butter over dough, then sprinkle sugar mixture. Beginning with side nearest you, roll up dough into a log, then pinch seam to seal. Trim 1 inch off each end with a large knife and discard, then cut log crosswise into 12 slices. Arrange slices into a prepared 9 x 13 pan. Cover with plastic wrap and place in fridge overnight to rise (or let rise at room temp until doubled in bulk, about 1-1.5 hours).
In morning, remove rolls from fridge and preheat oven to 350 degrees while they come to room temperature. Bake until puffed and golden, 30-25 minutes, then cool in pan on a rack 10 minutes.
Meanwhile, stir together powdered sugar and milk with a fork until smooth. Drizzle over buns while still warm.
Number of Servings: 12
Recipe submitted by SparkPeople user DUNCSTA.
Nutritional Info Amount Per Serving
- Calories: 515.4
- Total Fat: 9.1 g
- Cholesterol: 56.2 mg
- Sodium: 372.3 mg
- Total Carbs: 102.0 g
- Dietary Fiber: 1.8 g
- Protein: 7.5 g
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