Cinnamon Rolls: Difference between revisions
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== Dough == | == Dough == | ||
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# Roll dough into a long 24" long roll. | # Roll dough into a long 24" long roll. | ||
# Cut dough into 12 equal sized rolls (use unscented floss for best cutting results). | # Cut dough into 12 equal sized rolls (use unscented floss for best cutting results). | ||
# PREHEAT OVEN TO 350 DEG F | |||
# Put rolls into pan and cover and let rise until doubled (~30 minutes). | # Put rolls into pan and cover and let rise until doubled (~30 minutes). | ||
# Bake for 18-20 minutes. Check doneness with toothpick. | # Bake for 18-20 minutes. Check doneness with toothpick. | ||
Revision as of 17:15, 5 October 2020
Dough
- Make dough: https://www.bettycrocker.com/recipes/traditional-white-bread/bbccc4f8-6356-491c-9363-0a07b36e448b
Filling
- Combine the following ingredients:
- 1 cup of packed brown sugar
- 2.5 tablespoons of ground cinnamon
- 6 tablespoons of softened butter
Glaze
- Combine the following ingredients:
- One 8 oz package of softened cream cheese
- .25 cup of softened butter
- 2 cups of powdered sugar
- .5 teaspoon of vanilla extract
- .125 teaspoon of salt
Instructions
- After the final dough proving, roll dough out into 24"x12" rectangle.
- Spread filling evenly across dough.
- Roll dough into a long 24" long roll.
- Cut dough into 12 equal sized rolls (use unscented floss for best cutting results).
- PREHEAT OVEN TO 350 DEG F
- Put rolls into pan and cover and let rise until doubled (~30 minutes).
- Bake for 18-20 minutes. Check doneness with toothpick.
- Add glaze to cinnamon rolls.