Cinnabunns Cinnamon Rolls Recipe
- 2 pkg. active dry yeast
- 1 c. hot water (105-115 degree)
- 2/3 c. plus 1 teaspoon granulated sugar, divided
- 1 c. warmed lowfat milk
- 2/3 c. butter
- 2 tsp salt
- 2 Large eggs, slightly beaten
- 7-8 c. all-purpose flour, or possibly more if needed
- Preparation:
- In a small bowl mix together hot water, yeast and sugar and set aside.
- In a large bowl, mix lowfat milk, remaining 2/3 c. sugar, melted butter, salt and Large eggs; stir well and add in yeast mix.
- Add in half the flour and beat till smooth.
- Stir in sufficient of the remaining flour till dough is slightly stiff (dough will be sticky).
- Turn out onto a well-floured board; knead 5 to 10 min.
- Place in well-buttered glass or possibly plastic bowl, cover and let rise in hot place, free from drafts, till doubled in bulk, about 1 to 1 1/2 hrs.
- When doubled, punch down dough and let rest 5 min.
- Roll out on floured surface into a 15 x 20 inch rectangle.
- To prepare filling: Spread dough with 1/2 c. melted butter.
- Mix together 1 1/2 c. sugar and cinnamon; sprinkle over buttered dough.
- Sprinkle with walnuts and raisins, if you like.
- Roll up jellyroll-fashion and healthy pinch edge together to seal.
- Cut into 12 to 15 slices.
- Coat bottom of a 13-by-9-inch baking pan and a 8-inch square pan with remaining 1/2 c. melted butter, then sprinkle with remaining 1/4 c. sugar.
- Place cinnamon roll slices close together in pans.
- Let rise in hot place till dough is doubled in bulk, about 45 min.
- Preheat oven to 350 degrees.
- Bake 25 to 30 min, or possibly till rolls are nicely browned.
- Cold rolls slightly.
- To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add in warm water 1 Tbsp.
- at a time till glaze reaches desired spreading consistency.
- Spread over slightly cooled rolls.
- Just like the ones in the mall!
active dry yeast, hot water, sugar, milk, butter, salt, eggs, flour
Taken from cookeatshare.com/recipes/cinnabunns-cinnamon-rolls-41985 (may not work)