Cinnamon Rolls by Jinxle
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 349.3
- Total Fat: 10.2 g
- Cholesterol: 54.8 mg
- Sodium: 215.4 mg
- Total Carbs: 66.1 g
- Dietary Fiber: 2.1 g
- Protein: 5.7 g
View full nutritional breakdown of Cinnamon Rolls by Jinxle calories by ingredient
Number of Servings: 12
Ingredients
-
Rolls:
1 packet (¼ oz. or 7 grams) active dry yeast
1 cup warm water
½ cup granulated sugar
1/3rd cup butter, melted
1 tsp salt
2 eggs
4 cups plain flour
Filling:
1 cup packed brown sugar
3 TB cinnamon
4 oz butter, room temperature
Directions
For the rolls, dissolve the yeast in the warm water in a bowl. Mix together the sugar, butter, salt and eggs. Add flour and yeast mixture and mix until it comes together.
Pull the dough out to a lightly floured surface and knead for 4-5 minutes. Place the dough in a lightly buttered bowl, cover, and let rise in a warm place about 1 hour or until the dough has doubled in size.
Roll the dough out on a lightly floured surface. Roll the dough flat until it is about 21" long and 16" wide. It should be about ¼" thick.
Preheat the oven to 400°F/200°C.
For the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened butter evenly over the surface of the dough, and then sprinkle the cinnamon and sugar evenly over the surface. Use your rolling pin to gently press the sugar/cinnamon mix into place. (To be clever, even up the edge that will be the outside edge of your buns with a knife, and don't put the filling right up to this edge, it makes it easier to pinch the edge later).
Working carefully, roll the dough down, from the top to the bottom edge. Lightly pinch the seam into place. Cut the rolled dough into slices and place 6 at a time evenly spaced, in a lightly greased baking pan.
Let the rolls rise again until double in size (about 30 minutes). Bake for 10-15 minutes or until light brown on top. (Mine didn't actually seem to "double" in size, so don't worry if yours don't either, they'll taste fine!)
Note: These can be frozen after baking—cool to room temperature. Just pop one into the microwave for 20-30 seconds to reheat.
(I make a simple icing out of powdered sugar and milk, but have not included that in the calorie amount for this recipe)
Serving Size: 12 rolls
Number of Servings: 12
Recipe submitted by SparkPeople user INC0GNITA.
Pull the dough out to a lightly floured surface and knead for 4-5 minutes. Place the dough in a lightly buttered bowl, cover, and let rise in a warm place about 1 hour or until the dough has doubled in size.
Roll the dough out on a lightly floured surface. Roll the dough flat until it is about 21" long and 16" wide. It should be about ¼" thick.
Preheat the oven to 400°F/200°C.
For the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened butter evenly over the surface of the dough, and then sprinkle the cinnamon and sugar evenly over the surface. Use your rolling pin to gently press the sugar/cinnamon mix into place. (To be clever, even up the edge that will be the outside edge of your buns with a knife, and don't put the filling right up to this edge, it makes it easier to pinch the edge later).
Working carefully, roll the dough down, from the top to the bottom edge. Lightly pinch the seam into place. Cut the rolled dough into slices and place 6 at a time evenly spaced, in a lightly greased baking pan.
Let the rolls rise again until double in size (about 30 minutes). Bake for 10-15 minutes or until light brown on top. (Mine didn't actually seem to "double" in size, so don't worry if yours don't either, they'll taste fine!)
Note: These can be frozen after baking—cool to room temperature. Just pop one into the microwave for 20-30 seconds to reheat.
(I make a simple icing out of powdered sugar and milk, but have not included that in the calorie amount for this recipe)
Serving Size: 12 rolls
Number of Servings: 12
Recipe submitted by SparkPeople user INC0GNITA.