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Cinnamon Rolls



From the kitchen of Stephanie Knewasser



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These cinnamon rolls are always a hit. The dough starts in a bread machine and bakes up soft and airy.



In pyrex measuring cup:

1/2 c milk

1/2 c water

2 Tbsp butter

Microwave for 35 sec or until butter begins to melt.

Add to bread machine.

Add:

3 c flour

1/4 c sugar

3/4 tsp salt

2 1/4 tsp bread machine yeast

1 egg

Use dough cycle.

On floured surface, roll dough into a 12 x 9 rectangle.


Brush 2 Tbsp melted BUTTER over it.

Sprinkle with CINNAMON SUGAR (3/4 tsp cinnamon, 1/4 c + 2 Tbsp brown sugar).

Optional: sprinkle with RAISINS &/or NUTS.

Roll to make a 12 inch log.

Cut into 12 slices.

Grease a 13 x 9 pyrex pan with crisco.

Raise 25 min.

Bake @ 375 for 18-20 min or until golden.

Cool completely.


Frosting:

2 c confectioner sugar

3 Tbsp butter

1/2 tsp vanilla

Add MILK until spreading consistency.

Should be THICK, this is frosting, not icing.





Comments



Cinnamon rolls before and after rising. To make a day ahead, after placing the shaped rolls in a pan, cover & refrigerate. They will rise overnight in the refrigerator. Bake the same as above.



Related Recipes


CINNAMON BAKED FRENCH TOAST
CINNAMON BREAD
CINNAMON CAKE
COFFEE CAKE
CINNAMON BELGIAN WAFFLES





familyrecipesandmore.com



This is a collection of my family's favorite recipes.
It's a way for us to stay connected to one another and our past.
Thanks for visiting.
stephanie@familyrecipesandmore.com