| This recipe is liked by 0 person(s). |
Cinnamon Rolls
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: Rachel Ray
| 4 cups | flour |
| 1 teaspoon | salt |
| 1/4 cup | sugar |
| 1 cup | margarine, (2 sticks) |
| 1 package | dry active yeast |
| 1/4 cup | warm water |
| 3 | egg yolks |
| 1 cup | lukewarm milk, scalded and cooled |
| Filling: | |
| Melted butter, for brushing on dough halves | |
| 1/2 cup | sugar |
| 1 1/2 teaspoons | cinnamon |
| Icing: | |
| 1 1/2 cups | powdered sugar |
| 1 1/2 teaspoons | vanilla extract |
| 2 tablespoons | margarine, softened |
| 1-3 tablespoons | hot water |
Preparation
Mix together 4 cups flour, 1 teaspoon salt and 1/4 cup sugar. Cut in two sticks margarine.
Dissolve yeast in 1/4 cup warm water, then add three beaten egg yolks to yeast mixture. Add 1 cup scalded and cooled milk. Mix well. Split dough into two equal halves. Refrigerate overnight wrapped in plastic wrap.
Pre-heat the oven to 375°F.
Roll out dough halves and brush with melted butter. Sprinkle with 1/2 cup sugar and 1 1/2 teaspoons cinnamon. Roll up. Cut. Place rolls in greased dish. Cover with kitchen towel and let rise for 1 hour. Bake in the oven for 20-25 minutes.
While the rolls are baking, make the icing: blend 1 1/2 cups powdered sugar, 1 1/2 teaspoons vanilla extract, 2 tablespoons margarine and 1-3 tablespoons hot water, as needed. Remove rolls from oven and spread icing over the rolls. Serves 6
Email a Friend
Print this Page
Submit your own Recipe
ADVERTISEMENT
ADVERTISEMENT
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe