CNN.com - Food Central - Recipes - Cinnamon Rolls

From The Inn at Blackberry Farm

June 2, 2000
Web posted at: 4:22 p.m. EDT (2022 GMT)

Serving: 12 - 15 rolls

• 1 1/2 teaspoon SAF Instant Yeast
• 1/4 cup water
• 1/4 cup milk
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1/4 cup shortening
• 1 egg, lightly beaten
• 2 to 2 1/4 cups Bread Flour, divided

• 1/2 cup butter
• 1 cup packed brown sugar
• 1/2 cup pecans
• 1/4 cup corn syrup

• 2 tablespoon butter, softened
• 1/3 cup sugar
• 1 1/2 teaspoon cinnamon

To prepare combine 2 cups flour and yeast in bowl, set aside. Heat milk, sugar, salt and shortening to 105 -115 degrees. Stir milk mixture and eggs into yeast mixture. Beat in 2 cups flour. Stir in enough of remaining flour to make a soft dough.

Turn onto a lightly floured surface. Knead for 5 minutes, adding 1 tablespoon flour at a time, as needed, to prevent sticking. Form into ball. Place in greased bowl, turning to grease surface of dough. Cover with damp cloth. Let rise in a warm place (such as oven with pan of very hot tap water on rack below) for 1 1/2 hours or until doubled in size.

Roll dough into two 15 X 13 inch rectangles.

To make the filling, spread each rectangle with 2 tablespoons butter. Mix sugar and cinnamon, and sprinkle half of the mixture evenly over each rectangle.

Roll dough up, jelly-roll fashion, from long side. Seal seam and cut roll into 12 1-inch slices.

Pre-heat oven to 300 degrees. Let dough rise in a warm place for 30 minutes or until doubled in size. Bake for 7 minutes. Open oven and put caramel topping on rolls. Bake and additional 7-8 minutes. Let cool 3 5 minutes. Serve warm.

You can spoon caramel on top of rolls after they are pulled off the pan.

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June 2, 2000

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