1 cup milk
4 Tbs butter, cut into chunks
3 1/4 – 3 1/2 cups all-purpose flour, divided
1 (.25 ounce) package instant or ‘rapid rise’ yeast (about 2
1/4 tsp)
1/4 cup white sugar
1/2 teaspoon salt
1 egg
Filling
1 cup brown sugar, packed
1 1/2 tablespoon ground cinnamon
1/2 cup butter, softened
*You'll also want some sort of homemade or store bought icing.
Dough: Place milk and 4 Tbs butter in a microwave safe bowl.
Heat on high for 1 minute 30 seconds. Butter should be at least partially
melted. Stir and set aside. In a large mixing bowl whisk together 2 C flour,
yeast, white sugar, and salt. When milk mixture has cooled to warm (not hot)
add it to the flour mixture along with the egg while the beater (paddle
attachment for those using a stand mixer) is running. Beat until well combined,
about 1 minute. (Switch to the dough hook now) Add remaining flour only until
dough barely leaves the sides of the bowl. It should be very soft and slightly
sticky. Continue to let the dough knead for 5 minutes. If you are not using a
stand mixer, turn dough out onto floured surface and knead for 5 minutes by
hand. Turn dough out onto a floured surface and let rest for about 10 minutes
while you make the filling.
Filling: make sure butter is softened well. Mix with brown
sugar and cinnamon.
Assembly: Roll dough into a rectangle about 12 x 14 inches.
Spread brown sugar mixture (it will be slightly thick, you might have to
“crumble” it) over the surface and use your fingers or the back of a spoon to
gently spread around. Roll up from the longer side of the rectangle and pinch
edges closed. Score the roll into 12 equal pieces and then cut into rolls.
Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with
a clean towel and let rise in a warm place for about 30 minutes. In the mean
time, preheat oven to 350 degrees.
When rolls have finished rising bake for 15-20 minutes or
until light golden brown. If desired spread with icing while still warm. Makes
12 rolls.
I got this recipe from Our Best Bites.
