Cinnamon Rolls

Name: Cinnamon Rolls
Ingredients: 1 pkg. active dry yeast; 1/4 c. warm water; 1/2 c. sugar; 3 Tbsp. butter; 1 tsp. salt; 3/4 c. scalded milk, cooled to lukewarm; 3 eggs, unbeaten; 4 1/2 to 5 c. all purpose flour; 1/2 c. soft butter; 1 c. sugar; 1 tsp. cinnamon

11 ingredients

1 steps

Ingredients

1 pkg. active dry yeast
1/4 c. warm water
1/2 c. sugar
3 Tbsp. butter
1 tsp. salt
3/4 c. scalded milk, cooled to lukewarm
3 eggs, unbeaten
4 1/2 to 5 c. all purpose flour
1/2 c. soft butter
1 c. sugar
1 tsp. cinnamon

Directions

1

Soften the yeast in the warm water. Set aside. In a separate bowl, combine 1/2 cup sugar, 3 Tbsp. butter, salt and scalded milk. Stir in the eggs and softened yeast. Gradually add the flour to form a stiff dough, beating after each addition. Cover and let rise in warm place (85° to 90°) until light and doubled in size, 2 to 2 1/2 hours. Roll out dough on a floured surface to a 20 by 15 inch rectangle. Spread with 1/2 cup softened butter. Mix 1 cup sugar with the cinnamon and sprinkle evenly over the buttered dough. Cut into two 15 by 10 inch rectangles. Roll up each, starting with the 15 inch side. Cut each rectangle into 12 to 14 slices. Place cut side down in a well greased muffin cup or in two 9 inch pans. Let rise in warm place until light and doubled in size; 1 to 1 1/2 hours. Bake at 375° for 12 to 15 minutes. Remove from pans immediately. Frost with butter frosting, if desired.