Sticky Cinnamon Rolls (version 3)

Category: Breads & Rolls

Ingredients

Topping:
1 cup heavy whipping cream (do not substitute)
1 cup brown sugar

Filling:
1/2 cup granulated sugar
2 teaspoons cinnamon
1/2 cup soft butter

Rolls:
3 to 3 1/2 cups flour
1 package yeast
1/4 cup granulated sugar
1 teaspoon salt
1 cup hot tap water
2 tablespoons soft butter
1 egg

Directions

Mix brown sugar and cream in ungreased 9 x 13 pan. Combine 1/2 cup sugar with cinnamon and butter. In large bowl, blend 1 1/2 cups flour, yeast, 1/4 cup sugar, salt, water, butter and egg. Beat 1 minute at medium speed of mixer. Stir in remaining 1 1/2 to 2 cups flour. Knead for 1 minute. Press or roll dough into 15 x 17 inch rectangle. Spread filling over dough. Starting at long side roll tightly, seal edges. Cut into 16 to 20 rolls. Place cut side down on cream mixture. Cover and let rise till double in size. ( 35 to 45 minutes) . Bake rolls in preheated oven 400 degrees for 20 to 25 minutes. Cool 15 to 20 minutes then turn out on tray or platter.



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