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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Simply divine...that's what these impressive, large rolls are. They are not wimpy on cinnamon flavor and have an irresistible velvety caramel topping. Ingredients:
1 tablespoon active dry yeast |
1/3 cup sugar |
3/4 cup warm water (110° to 115°) |
3/4 cup warm 2% milk (110° to 115°) |
2 eggs |
3 tablespoons butter, melted |
1-1/2 teaspoons salt |
4-1/2 to 5 cups king arthur unbleached all-purpose flour |
filling: |
1-1/2 cups packed brown sugar |
1/2 cup butter, melted |
2 tablespoons ground cinnamon |
topping: |
1-1/2 cups packed brown sugar |
3/4 cup butter, melted |
3 tablespoons half-and-half cream |
Directions:
1. In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water. Add the milk, eggs, butter, salt, remaining sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. On a lightly floured surface, roll into an 18-in. x 12-in. rectangle. In a small bowl, combine the brown sugar, butter and cinnamon; spread over rectangle to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 1-1/2-in. slices.
4. In a small bowl, combine the brown sugar, butter and cream; pour into a greased 13-in. x 9-in. baking dish. Place rolls, cut side down, in brown sugar mixture.
5. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 35-40 minutes or until golden brown. Cool in dish for 5 minutes; invert onto a serving platter. Serve warm. Yield: 1 dozen.
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