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Yeast Cinnamon Rolls
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Cuisine: American
In the kitchen with . . . Deb Rapp, Suwanee
Nominated by friend Lynne DeWilde: "People in my neighborhood have been known to fake illnesses, have babies and schedule surgery just to have an excuse for Deb Rapp to prepare a meal for them. Deb's specialty probably is old-fashioned comfort food, but there's really nothing that she can't make. . . . Just because she loves to cook and to return a favor, she'll bake a pineapple upside-down cake for a neighbor, for example. Her edible thank-yous are always much grander than whatever small favor was done for her."
Hands on time: 1 hour Total time: 3 hours and 30 minutes Serves: 20 rolls
Ingredients:
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Dough:
2 packages yeast
1 cup plus 2 tablespoons granulated sugar, divided
1 1/2 cups warm water, divided
1/2 cup (1 stick) butter, room temperature
1 cup milk
2 eggs
2 teaspoons salt
8 1/2 to 9 cups all-purpose flour
Filling:
1 1/2 cups packed light brown sugar
1/2 cup all-purpose flour
4 tablespoons cinnamon
1 cup (2 sticks) butter, room temperature
Glaze:
2 1/2 cups confectioners' sugar
3 tablespoons corn syrup
1 teaspoon vanilla
2 to 4 tablespoons milk
Instructions:
To make the dough:
Dissolve yeast and 2 tablespoons sugar in 1/2 cup warm water. Place 1/2 cup butter and 1 cup sugar in a large bowl. Scald milk and pour over butter. Stir to melt. Stir in remaining 1 cup warm water. Stir in the yeast mixture. Stir in eggs. Stir in salt and 5 cups flour. Gradually stir in 3 cups more flour. Turn out onto a heavily floured surface. Knead until smooth and elastic, adding remaining flour as necessary to prevent dough from sticking. Place dough in a greased or buttered bowl, cover with a piece of greased or buttered plastic wrap or with a damp towel, and let rise in a warm place until doubled, about 2 hours.
To make the filling:
In a medium bowl, mix together the brown sugar, flour and cinnamon. Stir in the butter, first with a spoon, then using your fingers, until well-combined.
Turn out risen dough onto a smooth surface and pat or roll into a large rectangle, about 26 inches by 20 inches. Using a flat-bladed spatula, spread with cinnamon mixture. Cut into 20 1-inch strips. Starting at closest end, roll up, tucking outside edge underneath. Place rolls 2 inches apart on baking sheets that have been sprayed with cooking spray. Cover and let rise for 30 minutes to an hour.
Preheat oven to 350 degrees. Bake rolls until lightly browned, 15-18 minutes. Remove from oven.
To make the glaze:
In a medium bowl, stir together the confectioners' sugar, corn syrup, vanilla and enough milk to make a just-pourable mixture. Drizzle over rolls. Serve slightly warm or at room temperature.
Dissolve yeast and 2 tablespoons sugar in 1/2 cup warm water. Place 1/2 cup butter and 1 cup sugar in a large bowl. Scald milk and pour over butter. Stir to melt. Stir in remaining 1 cup warm water. Stir in the yeast mixture. Stir in eggs. Stir in salt and 5 cups flour. Gradually stir in 3 cups more flour. Turn out onto a heavily floured surface. Knead until smooth and elastic, adding remaining flour as necessary to prevent dough from sticking. Place dough in a greased or buttered bowl, cover with a piece of greased or buttered plastic wrap or with a damp towel, and let rise in a warm place until doubled, about 2 hours.
To make the filling:
In a medium bowl, mix together the brown sugar, flour and cinnamon. Stir in the butter, first with a spoon, then using your fingers, until well-combined.
Turn out risen dough onto a smooth surface and pat or roll into a large rectangle, about 26 inches by 20 inches. Using a flat-bladed spatula, spread with cinnamon mixture. Cut into 20 1-inch strips. Starting at closest end, roll up, tucking outside edge underneath. Place rolls 2 inches apart on baking sheets that have been sprayed with cooking spray. Cover and let rise for 30 minutes to an hour.
Preheat oven to 350 degrees. Bake rolls until lightly browned, 15-18 minutes. Remove from oven.
To make the glaze:
In a medium bowl, stir together the confectioners' sugar, corn syrup, vanilla and enough milk to make a just-pourable mixture. Drizzle over rolls. Serve slightly warm or at room temperature.
Nutrition:
Per roll: 497 calories (percent of calories from fat, 27), 7 grams protein, 84 grams carbohydrates, 2 grams fiber, 15 grams fat (9 grams saturated), 57 milligrams cholesterol, 377 milligrams sodium.
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