60 Minute Cinnamon Rolls
This recipe is from "Wake up and Smell the Coffee" Pacific Northwest Edition by Laura Zahn.
These can be made the night before and baked fresh in the morning.
- 18
Ingredients
- Filling:
- 3-1/2 to 4-1/2 cups Flour
- 3 tbsp Sugar
- 1 tsp Salt
- 2 pkg Active Dry Yeast
- 1 cup Milk
- 1/2 cup Water
- 1/4 cup Butter
- 2 tbsp Butter, softened
- 1/2 cup Sugar
- 2 tsp Cinnamon
- Topping:
- 1/2 cup Butter, melted
- 1/2 cup Brown Sugar, packed
- 1/2 cup Pecans or Walnuts, chopped
Preparation
Step 1
Mix 1-1/2 cups flour, sugar, salt and dry yeast in a large bowl.
Combine milk, water and butter and heat until very warm (120 degrees).
Gradually add warm liquid to dry ingredients. With an electric mixer, beat 2 minutes at medium speed, scraping bowl occasionally.
Add 1/2 cup flour and beat on high speed 2 minutes.
Stir in enough additional flour to make a soft dough.
Turn onto board and knead until smooth and elastic, about 5 minutes.
Place in a greased bowl and turn dough to grease top. Cover and place bowl in a pan of 98-degree water. Let rise 15 minutes.
Meanwhile, cover the bottom of a 9x13-inch pan with "topping" ingredients.
Turn out dough onto a floured board and roll into a 10x18-inch rectangle.
Spread with soft butter, then with the mixed sugar and cinnamon.
Roll dough lengthwise like a jelly roll. Slice off about 18 1-inch slices.
Place slices, sides touching, evenly over the mixture in the pan in three rows of 6 rolls each. (The rolls can be refrigerated overnight at this point. Remove from the refrigerator and let stand at room temperature the next morning before baking).
Bake in 375 degree oven for 25 minutes. Invert pan onto serving dish while still warm.
Note: Make sure you get all of the topping out of the pan with a spatula and spread on top of rolls.