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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 15 |
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Our family loves cinnamon rolls, and this is a favorite. Ingredients:
3 1/2-4 cups flour |
1/3 cup sugar |
1 teaspoon salt |
4 1/2 teaspoons yeast |
1 cup warm milk |
1/4 cup butter, softened |
1 egg |
1 cup brown sugar |
1/2 cup butter |
1/4 cup corn syrup |
2 tablespoons of softened butter |
1/4 cup brown sugar |
1 teaspoon cinnamon |
Directions:
1. Mix 2 cups of the flour, ( reserve the remaining flour) with the sugar, salt and yeast in a large bowl.
2. Add warm milk, 1/4 cup butter and the egg and beat with mixer at low speed for one minute. Scrap bowl, and beat on medium speed for one minute.
3. Stir in remaining four to make dough easy to handle.
4. Knead about 5 minutes, until smooth and springy.
5. Place in large greased bowl. Cover, and let rise for 1 hour and 30 minutes.
6. For the caramel topping, combine the brown sugar, butter and corn syrup in a saucepan over low heat.
7. Stir until sugar is dissolved. Remove from heat, and pour into 9x13 pan.
8. Deflate dough, and roll into a 15x10 rectangle.
9. Spread with 2 Tablespoons of soft butter.
10. Sprinkle with the combined brown sugar and cinnamon.
11. Roll up tightly, and cut into 15 slices, about 1 inch wide.
12. Place slightly apart in pan.
13. Cover, and let rise 30 minutes.
14. Bake for 30 minutes at 350 degrees.
15. Let stand 2-3 minutes, then turn upside down to release from pan.
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