Cinnamon Rolls
Cinnamon Rolls is an impressive dinner. Made with 2 pkg. dry yeast, 1/2 c. warm water, 2 c. lukewarm milk, scalded and cooled, 1/3 c. oil and 3 tsp. baking powder, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
Dissolve yeast in warm water.
Stir in milk, 1/3 cup sugar, oil, baking powder, salt, egg and 2 to 3 cups flour.
Beat until smooth.
Mix in enough remaining flour to make dough easy to handle.
Turn dough onto well floured board; knead until smooth, about 8 to 10 minutes.
Place in a greased bowl; turn greased side up.
Cover and let rise in warm place until double, about 1 1/2 hours.
Divide dough in half.
Roll these halves into rectangles. Mix together 1/2 cup sugar, 4 teaspoons cinnamon and 4 tablespoons oleo and spread on rectangles.
Roll up halves, beginning at wide side.
Pinch edge of dough to seal.
Heat brown sugar (packed) and 1/2 cup oleo until sugar melts.
Remove from heat (stir in Karo, if desired).
Divide this mixture into two parts and spread over bottom of 2 (13 x 9 x 2-inch) pans.
Sprinkle chopped nuts over this.
Cut rolls into 3/4-inch slices, placing slightly apart in pans.
Let rise in warm place until rolls have doubled in size. Bake at 350Β° for 30 to 35 minutes.
Immediately invert pan on large tray.
Let pans remain over rolls 1 to 2 minutes so caramel drizzles over rolls.
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