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Ingredientes
- 4 c. all-purpose flour (approx.)
- 1 pkg. active dry yeast
- 1 1/4 c. lowfat milk
- 1/4 c. sugar
- 1/4 c. unsalted butter
- 1 teaspoon salt
- 1 lg. egg
Direcciones
- For dough, mix 1 1/2 c. of the flour and the yeast in large bowl. Heat lowfat milk, 1/4 c. sugar, 1/4 c. butter and salt in small saucepan just till hot (115 to 120 degrees). Stir constantly till butter almost melts. Add in to yeast mix along with egg. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 min at high speed.
- By hand, stir in sufficient of the remaining flour to make a soft dough. Turn out onto a lightly floured surface and knead till smooth and elastic, about 8 min. Shape into a ball. Place dough in lightly greased bowl, turning so entire surface is greased. Cover and let rise in a hot place till double in size; about 1 1/2 to 2 hrs. Punch dough down. Turn out onto a lightly floured surface; cover and let rest for 10 min.
- Prepare cinnamon filling by combining the sugars and cinnamon; set aside. Brush a 9-inch round cake pan, at least 2 inches deep, with 1 Tbsp. of the melted butter; set aside.
- Roll the dough on a lightly floured surface to a thin rectangle about 12 x 20 inches. Brush dough generously with melted butter. Sprinkle with cinnamon mix. (NOTE: You may increase amount of cinnamon filling to taste as well as add in raisins.) Roll up jelly-roll fashion starting at one of the 12-inch ends. You should end up with a fat log which is 12 inches in length.
- Cut rolls at 2-inch intervals, using the following method: Place a piece of thread under the rolled dough and pull up and around sides. Crisscross thread at top, then pull quickly. (Using the thread to cut the dough eliminates applying pressure with a knife, that would squash rolls.) Put rolls, cut side up (so the cinnamon spiral shows) in prepared pan. Drizzle any remaining melted butter over all.
- Cover and let rise in a hot place for 20 min. Bake in a 375 degree oven for about 25 to 30 min or possibly till puffed and golden. Cold in pan for 10 min. Unmold and drizzle with confectioners' sugar glaze. Serve hot. Makes 6 giant cinnamon rolls.
- CONFECTIONERS' SUGAR GLAZE: Sift sugar into bowl. Stir in vanilla and sufficient half and half to make a medium-thick glaze. Use immediately. Glaze applied to warm rolls will heat and add in a translucent/soft sheen to the rolls. When applied to hot rolls it will have a glazed appearance.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 8 servings | |
| Calories 330 | |
| Calories from Fat 65 | 20% |
| Total Fat 7.39g | 9% |
| Saturated Fat 4.18g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 319mg | 13% |
| Potassium 152mg | 4% |
| Total Carbs 56.23g | 15% |
| Dietary Fiber 1.9g | 6% |
| Sugars 8.45g | 6% |
| Protein 8.91g | 14% |
