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Cinnamon Rolls
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(Recipe ID: 727)
Preparation time: 1 1/2 hours; Cook time: 20 minutes
Source: Chef Joseph Lowery
Almost everyone's favorite- especially kids. This is a very uncomplicated recipe and children will love to help make them.
Ingredients
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 2 1/2 cups All-Purpose Flour (approximately)
- 1/2 cup Sugar
- 1/2 cup Powdered Milk
- 1 teaspoon Salt *
- 1 package Fleischmann's Rapid Rise Yeast
- 1/2 teaspoon Vanilla Extract
- 1/8 cup Melted Butter
- 1 cup Warm Water
- 1/2 cup Brown Sugar
- 1/4 cup Softened Butter
- 1 Tablespoon Cinnamon *
- 1/2 teaspoon Vanilla Extract
Instructions
- Mix dry ingredients including yeast together in mixing bowl. Make a hollow well in center.
- Pour vanilla, butter and water into the well. Stir everything together until the liquid is mixed with the flour and then continue to work the dough with your hands until it is smooth. If it is still too sticky, you may need to add just a little more flour.
- Lightly oil the dough ball and place it into a bowl covered with a damp cloth. Put it in a warm place and allow it to rise 30 minutes.
- When dough has risen, roll it out in a rectangular shape about 1/4" thick.
- Mix together the filling and spread it evenly on top of the rectangle. Carefully roll up the dough and seal the long edges by pinching the dough together.
- Cut crosswise into 1 1/2" pieces and place the rolls side by side onto a greased cookie sheet.
- Allow them to rise another 1/2 hour or so or until they have doubled in size.
- Bake in a 375º oven for about 20 minutes until they are light golden but not too brown. Remove from oven, cool a bit and top them with Lemon Confectioner's Icing (see recipe).
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