SPRING NEVER TASTED SO GOOD

Serve up some­thing de­li­cious with easy-to-make, home­made Fleis­chmann’s® Begin­ner’s Cin­na­mon Rolls.

Allrecipes - - Contents -

IN­GRE­DI­ENTS

41/2 to 5 cups all-pur­pose flour

1/3 cup sugar

2 pack­ets Fleis­chmann’s® RapidRise Yeast

1 tea­spoon salt

11/2 cups wa­ter

6 ta­ble­spoons but­ter OR mar­garine 1 egg

FILLING

1/3 cup sugar

2 tea­spoons ground cin­na­mon

3 ta­ble­spoons but­ter OR mar­garine, very soft

FROST­ING

2 ½ cups pow­dered sugar

2 ta­ble­spoons but­ter OR mar­garine, soft­ened 2 to 3 ta­ble­spoons milk

1 tea­spoon pure vanilla ex­tract

DIREC­TIONS

1. Com­bine 2 cups flour, sugar, dry yeast, and salt in a large mixer bowl and stir un­til blended. Place wa­ter and but­ter in a mi­crowave-safe bowl. Mi­crowave on HIGH in 15 sec­ond in­cre­ments un­til very warm but not hot to the touch (120°F to 130°F, but­ter won’t melt com­pletely).

Add to flour mix­ture with egg. 2. Beat 2 min­utes at medium speed of elec­tric mixer, scrap­ing bowl oc­ca­sion­ally. Add 1 cup flour; beat 2 min­utes at high speed, scrap­ing bowl oc­ca­sion­ally. Stir in just enough re­main­ing flour so that the dough will form into a ball.

3. Knead on lightly floured sur­face un­til smooth and elas­tic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 min­utes. Cover with a towel; let rest for 10 min­utes.

4. For filling, com­bine sugar and cin­na­mon in a small bowl. Set aside. 5. Roll dough into a 15 x 10-inch rec­tan­gle us­ing a rolling pin. Spread 3 ta­ble­spoons but­ter over dough, stop­ping at least 1/2-inch from the edges on the long sides. Sprin­kle with cin­na­mon sugar mix­ture. Be­gin­ning at long end of each rec­tan­gle, roll up tightly. Pinch seams to seal. Cut into 12 equal pieces.

6. Place, cut sides down, in greased 13 x 9-inch bak­ing pan. Cover with towel; let rise in warm place un­til dou­bled in size, about 1 hour. 7. Bake in pre­heated 350ºF oven for 25 to 30 min­utes or un­til rolls are golden brown. Cool on wire rack for at least 20 min­utes. 8. Com­bine all frost­ing in­gre­di­ents (start with 2 ta­ble­spoons milk and add more if needed) in a large bowl and beat un­til creamy. Spread over rolls.

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