Fresh baked cinnamon rolls are a special treat.
Copyright © 2013 Land O'Lakes, Inc.
- 4 1/2 to 5 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 (1/4-oz.) pkg. active dry yeast
- 1 tsp. salt
- 3/4 cup Land O Lakes® Butter
- 3/4 cup milk
- 3/4 cup water
- 1 Land O Lakes® All-Natural Egg
- 1/2 cup sugar
- t sp. ground cinnamon
- 1/4 cup Land O Lakes® Butter, softened
- 1 Tbsp. Land O Lakes® Butter, melted
- 1 Tbsp. honey
- Land O Lakes® Butter with Canola Oil
Combine 2 1/2 cups flour, 1/2 cup sugar, yeast and salt in a bowl.
Place 3/4 cup butter, milk and water in a 1-quart saucepan. Cook over medium heat until very warm (120F to 130F).
Add milk mixture and egg to flour mixture. Beat a medium speed, scraping bowl often, 2-3 minutes or until smooth. Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead about 5 minutes or until smooth and elastic. Place in greased bowl; turn, greased-side up. Cover; let rise in warm place 1-1 1/2 hours or until double in size. (Dough is ready if indentation remains when touched.)
Combine 1/2 cup sugar and cinnamon in bowl.
Punch down dough. Roll dough into 16X14-inch rectangle on lightly floured surface. Spread dough with 1/4 cup softened butter to within 1/2 of edges; sprinkle with sugar-connamon mixture. Roll up, jelly-roll fashion, beginning with 16-inch side; seal seam well.
Cut into 16 (1-inch) rolls with serrated knife. Place rolls in 2 greased 9-inch baking pans. Cover; let rise about 30 minutes.
Heat oven to 375F. Bake 25-35 minutes or until golden brown. Remove from pan. Cool completely.
Combine 1 tablespoon butter and honey in small bowl; mix well. Brush glaze over rolls. Serve with Butter with Canola Oil.
Tip: Rolls can be baked in 13X9-inch baking pan instead of 2 (9-inch) round baking pans. Bake 30-40 minutes.