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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 18 |
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These large cinnamon-sugar pastries make quite an impression o the table. Every bite melts in your mouth.Emily Goad, Franklin, Indiana Ingredients:
1 package (1/4 ounce) active dry yeast |
1/2 cup warm water (110° to 115°) |
1 cup warm milk (110° to 115°) |
2 cups sugar, divided |
1/2 cup canola oil |
1-1/4 teaspoons salt |
2 eggs |
1-1/2 teaspoons lemon extract |
5-1/2 to 6 cups king arthur unbleached all-purpose flour |
6 tablespoons butter, softened, divided |
1 tablespoon ground cinnamon |
Directions:
1. In a large bowl, dissolve yeast in water; let stand for 5 minutes. Add the milk, 1/2 cup sugar, oil, salt, eggs, extract and 2 cups flour; beat well. Stir in enough remaining flour to make a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch the dough down. Turn onto a floured surface, roll out into a 1/4-in.-thick rectangle. Spread with 2 tablespoons butter and sprinkle with 1/3 cup of the remaining sugar. Fold dough in half lengthwise; roll out to 1/4-in. thickness. Spread with 2 tablespoons butter and sprinkle with 1/3 cup sugar.
4. Fold in half widthwise; roll to 1/4-in. thickness. Spread with remaining butter and sprinkle with 1/3 cup sugar. Fold in half lengthwise; roll out to an 18-in. x 10-in. rectangle. Combine the cinnamon and remaining sugar; sprinkle half over the dough to within 1/4 in. of all edges.
5. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut into 1/2-in. slices and place on greased baking sheets (four to six slices per sheet). Cover with waxed paper and flatten with palm of hand. Sprinkle with remaining cinnamon-sugar. Let stand for 30 minutes.
6. Bake at 400° for 12-15 minutes or until golden brown. Immediately remove from pans to wire racks to cool. Yield: about 1-1/2 dozen.
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