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Add a photoServings: 12
Ingredients
- 2 pkt active dry yeast
- 1 c. hot water (105 to 115 degrees)
- 2/3 c. granulated sugar plus
- 1 tsp granulated sugar divided
- 1 c. warmed lowfat milk
- 2/3 c. butter
- 2 tsp salt
- 2 x Large eggs slightly beaten
- 7 c. all-purpose flour - (to 8 c.) or possibly more if needed
- 1 c. melted butter divided
- 1 3/4 c. granulated sugar divided
- 3 Tbsp. grnd cinnamon
- 1 1/2 c. minced walnuts (optional)
- 1 1/2 c. raisins (optional)
- 2/3 c. melted butter
- 4 c. powdered sugar
- 2 tsp vanilla
- 4 Tbsp. warm water - (to 8 tbspns)
Directions
- 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 - 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- by 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.
- This recipe yields 12 large rolls.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 283g | |
| Recipe makes 12 servings | |
| Calories 1041 | |
| Calories from Fat 369 | 35% |
| Total Fat 42.2g | 53% |
| Saturated Fat 23.64g | 95% |
| Trans Fat 0.0g | |
| Cholesterol 132mg | 44% |
| Sodium 756mg | 32% |
| Potassium 373mg | 11% |
| Total Carbs 158.34g | 42% |
| Dietary Fiber 5.2g | 17% |
| Sugars 92.94g | 62% |
| Protein 12.48g | 20% |
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