|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Overnight Cinnamon Rolls |
|
Serves: 24 Print this RecipeServing Size: 1 roll Don't want to wait all night for these cinnamon rolls? You don't have to. Just skip the part about wrapping them in Step 5. Instead, let the rolls rise in warm place about 30 minutes or until they double in size. Then, just bake them as directed in Step 6 and enjoy. 2 packages active dry yeast 1/2 cup warm water (105° to 115°) 2 cups very warm milk (120° to 130°) 1/3 cup sugar 1/3 cup vegetable oil or shortening 3 teaspoons baking powder 2 teaspoons salt 1 egg 6 1/2 to 7 1/2 cups all-purpose flour 4 tablespoons margarine or butter, softened 1/2 cup sugar 1 tablespoon plus 1 teaspoon ground cinnamon Powdered Sugar Frosting (below) POWDERED SUGAR FROSTING 2 cups powdered sugar 2 tablespoons milk 1 teaspoon vanilla extract _Zach, Margaret (Marge) ..........Click the Edit tab and select this entry to learn more about this Spirit of Betty Crocker Contest Winner. 1. Dissolve yeast in warm water in large bowl. Stir in milk, 1/3 cup sugar, the oil, baking powder, salt, egg and 3 cups of the flour. Beat until smooth. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle. 2. Turn dough onto well-floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 1/2 hours or until double. Dough is ready if indentation remains when touched. 3. Grease bottom and sides of 2 rectangular pans, 13 x 9 x 2 inches. 4. Punch down dough and divide in half. Flatten one half with hands or rolling pin into rectangle, 12 x 10 inches, on lightly floured surface. Spread with 2 tablespoons of the margarine. Mix 1/2 cup sugar and the cinnamon; sprinkle half of the sugar-cinnamon mixture over rectangle. Roll up, beginning at 12-inch side. Pinch edge of dough into roll to seal. Stretch and shape until even. 5. Cut roll into 12 slices. Place slightly apart in pan. Wrap pan tightly with heavy-duty aluminum foil. Repeat with other half of dough. Refrigerate at least 12 hours but no longer than 24 hours. (To bake immediately, do not wrap. Let rise in warm place about 30 minutes or until double. Bake as directed in step 6.) 6. Heat oven to 350°. Remove foil from pans. Bake 30 to 35 minutes or until golden. Frost with Powdered Sugar Frosting while warm. For Powdered Sugar Frosting Mix all ingredients until smooth and spreadable. 1 ROLL: Calories 250 (Calories from Fat 55); Fat 6g (Saturated 2g); Cholesterol 15mg; Sodium 280mg; Carbohydrates 45g (Dietary Fiber 1g); Protein 5g From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Apple-Buckwheat Muffins Praline Peach Muffins Blueberry Streusel Muffins Mountain Bran Muffins Strawberry Muffins Blueberry Buckle Coffee Cake Sweet Corn Bread Muffins Lemon and Poppy Seed Scones Orange-Currant Scones Citrus-Banana Compote French Breakfast Puffs Cinnamon Biscuit Fans Almond Puffs Danish Puff Sweet Breakfast Rolls Caramel-Pecan Sticky Rolls Chocolate Caramel Rolls Overnight Cinnamon Rolls Sour Cream Coffee Cake |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
