Breakfast Cinnamon Rolls
- Yield 24 servings
"These Cinnamon Rolls are a big hit for breakfast or any time."
Ingredients
- 3/4 cup hot water
- 2 packages active dry yeast
- 1 cup lukewarm milk
- 1 3/4 cups sugar, divided
- 2 eggs, beaten
- 1/2 teaspoon salt
- 1 cup plus 3 tablespoons butter, room temperature
- 4 1/2 cups all-purpose flour
- 2 sticks softened butter
- 2 tablespoons cinnamon
Instructions
- Mix water with yeast and allow yeast to dissolve for 5 minutes. Melt 3 tablespoons butter. To yeast mixture, add milk, 3/4 cup sugar, eggs, salt and melted butter. Mix well. Add flour a little at a time. Mix. Knead for 5 to 7 minutes. Place in lightly greased bowl. Cover with plastic wrap and allow dough to rise in a warm place until doubled in size.
- Roll out dough into a large rectangle, about 1/4-inch thick. Spread remaining 1 cup butter evenly over surface to within 1/2 inch of edges. Sprinkle remaining sugar and cinnamon on top of butter. Roll up jelly-roll style. Slice into 1 1/2-inch-thick discs. Place in two 13-by-9-inch baking pans. Allow to rise again until doubled in size.
- Preheat oven to 350 degrees.
- Bake rolls 25 to 30 minutes. Brush rolls with additional butter while hot.
—Lori Jones, Lebanon, Mo.
