|Ninety Minute Cinnamon Rolls|
"Delicious cinnamon rolls made with a soft, short growing dough."
- 3/four cup milk
- 1/four cup margarine, softened
- 3 1/4 cups all-motive flour
- 1 (.25 ounce) bundle instant yeast
- 1/4 cup white sugar
- half teaspoon salt
- 1/four cup water
- 1 egg
- 1 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- half cup margarine, softened
- half cup raisins (non-obligatory)
|Prep : 20M||Cook : 12M||Ready in : 1H30M|
- Heat the milk in a small saucepan until it bubbles, then dispose of from warmness. Mix in margarine; stir till melted. Let cool till lukewarm.
- In a huge blending bowl, combine 2 1/four cup flour, yeast, white sugar and salt; blend well. Add water, egg and the milk combination; beat nicely. Add the ultimate flour, 1/2 cup at a time, stirring well after each addition. When the dough has simply pulled together, flip it out onto a gently floured floor and knead till clean, approximately 5 mins.
- Cover the dough with a moist fabric and let rest for 10 mins. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
- Roll out dough right into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if favored. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and area cut side up in 12 gently greased muffin cups. Cover and permit upward thrust till doubled, about half-hour. Preheat oven to 375 stages F (one hundred ninety degrees C).
- Bake within the preheated oven for 20 mins, or until browned. Remove from muffin cups to chill. Serve heat
- Reynolds® Aluminum foil can be used to maintain food wet, prepare dinner it evenly, and make smooth-up easier.
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