The boys are on a cinnamon bun roll lately and I wanted to make something for them to have for breakfast that was special.
This recipe I copied from some magazine a few years ago but never tried it out.
I opted to make them the night before to save a bit of time; you never know how crazy that first morning of school can be.
They were really easy to make and I have to say really, really yummy!
They are not heavy nor are they overly sweet as some cinnamon buns tend to be.
The boys did not eat them this morning.
Nate said, “They taste that much sweeter when you get home after a rough day at school and I can enjoy them a lot more.”
Spence said, “Don’t want to eat too much the first day back and all.”
Guess I will get their opinions once they try them.
They really do not need any sugar drizzled over top they create their own syrup.
mmm… so good!
* Exported from MasterCook *
90 Minute Cinnamon Rolls
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/4 cups flour -- divided
1 envelope yeast -- **Quick Rise
1/4 cup sugar
1/2 teaspoon salt
3/4 cup milk
1/4 cup water
1 cup butter
1 egg
1 tablespoon cinnamon
1 cup brown sugar, packed
1/2 cup butter -- softened
- Set aside 1 cup all purpose flour from total amount.
- Mix remaining flour, yeast, sugar, salt together in a large mixing bowl.
- Heat milk, water and 1/4 cup butter until hot to the tocuh.
- Stir hot liquid into dry ingredients.
- Mix in egg.
- Mix in enough reserve flour to make a soft dough, so that it will not stick to the sides of bowl.
- Turn out onto floured surface and knead for 5 minutes.
- Roll dough into a 12 x 9 inch rectangel.
- Spread with the cinnamon mixure. ( Mix together cinnamon, brown sugar, and butter)
- Roll up from long side, jelly roll style, pinch to seal the seem.
- Cut into 12 equal slices.
- Place cut side up in large greased muffin tines.
- Place on baking sheet over a shallow pan filled 1/2 with boiling water.
- Let rise 20 minutes.
- Remove water and bake @ 375 for 20-25 minutes.
Yield:
"12 "
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Per Serving (excluding unknown items): 430 Calories; 24g Fat (50.2% calories from fat); 5g Protein; 49g Carbohydrate; 1g Dietary Fiber; 82mg Cholesterol; 345mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat; 1 1/2 Other Carbohydrates.
Serving Ideas :
- Great with a glass of milk.
- Perhaps a scoop of ice cream?!
NOTES :
- Can add in 1/2 cup of raisins if you would like.
- I used butter not margarine as the original recipe stated.
- I did not place my rolls seam side up, I just popped them in the pan. They still came out great!
- I also rolled my dough out a bit more I more like 16 x 12 (?) I was able to make 18 rolls!
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