When you need a breakfast idea to feed a crowd that isn’t going to take up to much of your time, cinnamon rolls are the way to go. You can prepare the dough the night before and simply stick the pans in the oven when you rise in the morning. I guarantee that your sleeping guests will come running to the breakfast table once they get a whiff of these delicious cinnamon rolls baking. I know that I surely would!
Cinnamon rolls are my favorite dessert (and breakfast, too) and when you bring “Amish” into the equation, you know it’s going to be amazing!
Ingredients
Rolls
3½ to 4 cups Gold Medal all-purpose flour
⅓ cup granulated Domino sugar
1 teaspoon Morton salt
2 packages Red Star regular or fast-acting dry yeast (4½ teaspoons)
1 cup TruMoo milk
¼ cup Land O Lakes butter or Blue Bonnet margarine (1/2 stick), room temperature
1 large Eggland’s Best egg
Pam cooking spray to grease bowl and pan
Filling
½ cup granulated sugar
2 teaspoons McCormick ground cinnamon
¼ cup butter or margarine (1/2 stick), room temperature
chopped pecans (optional)
Glaze
1 cup powdered sugar
1 tablespoon butter or margarine
½ teaspoon vanilla
to 2 tablespoons milk
Instructions:
In a large bowl, stir 2 cups of the flour, ⅓ cup granulated sugar, the salt and yeast with a wooden spoon until well mixed.
In a 1-quart saucepan, heat the milk over medium heat until very warm .
Add the warm milk, ¼ cup butter and egg to the flour mixture.
Stir well with your wooden spoon.
Then stir in enough of the remaining flour, about ½ cup at a time, until dough is soft, leaves side of bowl and is easy to handle.
Sprinkle flour lightly on a countertop.
Place dough on floured surface.
Knead about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy.
Spray a large bowl with the cooking spray.
Place dough in bowl, turning dough to grease all sides.
Cover bowl loosely with plastic wrap; let rise in a warm place about 1 hour 30 minutes or until dough has doubled in size.
In a small bowl, mix ½ sugar and the cinnamon; set aside.
Spray the bottom and sides of a 13×9-inch pan with the cooking spray.
Sprinkle flour lightly on a countertop .
Place dough on the floured surface.
Using your hands flatten dough into a 15×10-inch rectangle.
Spread ¼ cup butter over dough to within ½ inch of edges.
Sprinkle with sugar-cinnamon mixture.
Beginning at a 15-inch side, roll dough up tightly.
Pinch edge of dough into the roll to seal edge.
Stretch and shape roll until even and is 15 inches long.
Using a sharp serrated knife cut roll into 15 (1-inch) slices.
Place slices slightly apart in the pan.
Cover pan loosely with plastic wrap; let rise in a warm place about 30 minutes or until dough has doubled in size.
Remove plastic wrap.
Move the oven rack to the middle position of the oven.
Heat the oven to 350°F.
Bake 30 to 35 minutes or until golden brown.
Immediately remove rolls from pan; place right side up on a cooling rack.
Cool 5 minutes.
In a small bowl, stir glaze ingredients until smooth, adding enough milk so glaze is thin enough to drizzle.
Over the warm rolls, drizzle glaze.
Serve warm.
USE RED NEXT PAGE LINK BELOW
Quick Tip: Make sure to liberally coat the dough bowl before allowing dough to rise to prevent sticking.
