Combine first 4 ingredients in bowl, mixing well. Let rise for 1 hour. Add next 5 ingredients, mixing well. Let rise, covered, in warm place until doubled in bulk. Knead on floured surface until smooth and elastic. Roll out on floured surface. Spread with butter. Sprinkle with mixture of cinnamon, sugar and nuts. Roll as for jelly roll and cut into slices. Place in greased baking pan. Let rise until doubled in bulk. Bake at 375 degrees F for 10 minutes or until golden brown. Frost while warm, if desired.
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Archives:
Tip: Cinnamon Rolls
Archived on 12/09/2009
Ingredients
2 (.25 oz.) packages active dry yeast
1/3 cup white sugar
2 cups warm water (110 degrees F/45 degrees C)
1 Tbsp. salt
6 1/2 cups all-purpose flour, divided
2 eggs
1/3 cup vegetable oil
1/2 cup white sugar
2 tsp. ground cinnamon
Directions
In a large mixing bowl, dissolve yeast and 1/3 cup sugar in warm water. Stir in salt and 2 cups flour. Beat mixture for 2 minutes. Beat in eggs and oil. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. In a small bowl, stir together 1/2 cup sugar and 2 teaspoons cinnamon; set aside.
Divide the dough into twelve equal pieces. Take each piece of dough, roll into a log and roll in cinnamon sugar mixture. Place the knots in a lightly greased 9x13 inch baking pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 30 minutes, until golden.
Yield: 12 servings
By Kathleen from Dothan, AL
Feedback:
RE: Cinnamon Rolls
Land of Nod Cinnamon Buns (from http://www.allrecipes.com)
* 20 unbaked frozen dinner rolls
* 1 cup brown sugar
* 1/4 cup instant vanilla pudding mix
* 2 teaspoons ground cinnamon
* 3/4 cup raisins (optional)
* 1/3 cup butter, melted
Lightly grease 10" Bundt pan and layer in rolls. Cover with sugar, pudding mix, cinnamon and raisins, top with melted butter.
Cover with a damp cloth and let rise overnight at room temperature. Bake at 350 for 25 minutes. Turn upside down on a serving plate and serve warm.
Note: Chocolate or butterscotch instant pudding can be substituted for the vanilla. (08/15/2008)
