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Print this Recipe    Cinnamon Rolls 19

Homemade Cinnamon Rolls

4-1/4 to 4-3/4 cups / 1 to 1.2 L all-purpose flour
1 package quick-rising active dry yeast
1-1/4 cups / 310 mL milk
1 tsp / 5 mL vanilla
1/4 cup / 60 mL sugar
1/4 cup / 60 mL butter or margarine
1 tsp / 5 mL salt
1 tsp / 5 mL cinnamon
2 eggs

6 Tbsp / 90 mL butter or margarine, softened
1/2 cup / 125 mL brown sugar
4 tsp / 20 mL cinnamon

1 cup / 250 mL sifted powdered sugar
1 tsp / 5 mL vanilla
4 to 5 tsp / 20 to 25 mL milk

In a large mixing bowl, combine 1-1/2 cups / 375 mL of the flour
and yeast. Heat the milk and the next 5 ingredients just until
mixture is warm, stirring constantly. Add the milk mixture to the
flour mixture; add eggs. Beat with an electric mixer on low speed
for 30 seconds, scraping sides of bowl constantly. Beat on high
speed for 3 minutes. With a spoon, stir in as much of the flour
as you can (dough will be soft). Knead in enough of the flour to
make a moderately soft dough (3 to 5 minutes). Shape into a ball.
Place dough in a lightly greased bowl; turn once. Cover and let
rise in a warm place until doubled in size (1 to 1-1/2 hours).
Punch down dough. On a lightly-floured surface, divide dough in
half; shape each half into a smooth ball. Cover and let rest for
10 minutes.

On a lightly-floured surface, roll half the dough into a 12x8-inch
/ 30x20-cm rectangle. Spread with 3 Tbsp / 45 mL of the butter.
Combine the brown sugar and cinnamon; sprinkle half over the
rectangle. Roll up from short side. Seal edges; repeat with
remaining dough. Slice one roll into 8 pieces and the other into
7 pieces. Arrange slices evenly, cut side up, in greased 13x9-inch
/ 33x23-cm baking pan. Cover and let rise until nearly doubled
(about 30 minutes). Bake at 350 F / 180 C for 25 to 30 minutes or
until light brown. Invert at once onto wire rack; invert again.
Cool slightly. Drizzle rolls with a combination of the powdered
sugar, vanilla and milk. Serve warm. Makes 15 servings.

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