These cinnamon rolls are so light and fluffy, they're definitely a favorite! I usually half the recipe because it makes so many. Either way, you'll want to eat them all!
Mix:
3 1/3 c. warm water
1 c. oil
6 Tbsp. yeast
3/4 c. sugar
Let rest 15 minutes.
Add:
1 Tbsp. salt
Let rest 15 minutes.
Add:
1 Tbsp. salt
10 1/2 c. flour
3 eggs
3 eggs
1/4 c. sugar
Stir, shape and roll out flat. Spread soft butter over the rolled out dough. Then, spread the cinnamon and sugar filling over the buttered dough. Roll like a jelly roll. Cut into 1 1/2 inch rolls. Place on cookie sheet. Sprinkle tops with filling. Let rise 15 minutes. Bake 425 for 8-10 minutes. Drizzle baked rolls with icing and enjoy!
Filling:
2 c. brown sugar
Stir, shape and roll out flat. Spread soft butter over the rolled out dough. Then, spread the cinnamon and sugar filling over the buttered dough. Roll like a jelly roll. Cut into 1 1/2 inch rolls. Place on cookie sheet. Sprinkle tops with filling. Let rise 15 minutes. Bake 425 for 8-10 minutes. Drizzle baked rolls with icing and enjoy!
Filling:
2 c. brown sugar
2 c. white sugar
4 Tbsp. cinnamon
4 Tbsp. cinnamon
1 c. chopped pecans (optional)
Icing:
1 bag (4 cups) powdered sugar
1/2 stick margarine, melted
1 tsp. vanilla
1 pinch salt
add milk for desired consistency
(When halved, the recipe makes about 30 rolls. I use 2 eggs instead of the 3 it originally calls for. I also half the filling mixture, but I make the full recipe of icing and end up using it all.)
Icing:
1 bag (4 cups) powdered sugar
1/2 stick margarine, melted
1 tsp. vanilla
1 pinch salt
add milk for desired consistency
(When halved, the recipe makes about 30 rolls. I use 2 eggs instead of the 3 it originally calls for. I also half the filling mixture, but I make the full recipe of icing and end up using it all.)
1 comment:
Yay! I needed this recipe! There's not a secret ingredient that you left out, is there?
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