Description
Cinnamon rolls that you make the night before and bake the next morning. The recipe is my sister’s, who is a Home Economics teacher.
Ingredients
- 1 (.25 ounce) package active dry yeast
- ¾ cup warm water (110 degrees F/45 degrees C)
- ¼ cup white sugar
- ¾ teaspoon salt
- 1 egg, room temperature
- 2 ½ cups bread flour
- ¼ cup butter, softened
- 1 tablespoon ground cinnamon
- ½ cup brown sugar
Instructions
- In a small bowl
- dissolve yeast in warm water. Let stand until creamy
- about 10 minutes.
- In a large bowl
- combine the yeast mixture with the sugar
- salt
- egg and 1 cup flour; stir well to combine. Stir in the remaining flour
- 1/2 cup at a time
- beating well with each addition. When the dough has pulled together
- turn it out onto a lightly floured surface and knead until smooth and elastic
- about 8 minutes. Cover with a damp cloth and let rest for 10 minutes.
- Lightly grease an 8×8 inch square baking pan. Roll dough out on a lightly floured surface to 1/4 inch thick rectangle. Smear the dough with butter and sprinkle with cinnamon and brown sugar. Roll up the dough along the long edge until it forms a roll. Slice the roll into 16 equal size pieces and place them in the pan with the cut side up.
- Cover pan with plastic wrap and refrigerate overnight or cover and let rise at room temperature until doubled in volume
- about 45 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Bake rolls until golden brown
- about 20 minutes.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 1 hr 35 mins
Servings: 12