Triple-play Cinnamon Rolls Recipe

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To prepare dough, dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add 1/2 cup warm milk, granulated sugar, seperempat cup butter, 1 teaspoon vanilla, salt, and egg; stir with a wooden spoon until combined (batter will not be completely smooth).

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Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly tacky).Step 3

Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)Step 4

To prepare filling, combine raisins, brown sugar, and cinnamon. Roll dough into a 15 x 10-inch rectangle; Jasa Roll Plat medan brush with dua tablespoons melted butter. Sprinkle filling over dough, leaving a 1/2-inch border. Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Wrap roll in plastic wrap; chill for Jasa Roll Plat medan 20 minutes.Step lima

Unwrap roll, and cut into 20 (1/dua-inch) slices. Arrange slices, cut sides up, 1 inch apart on a jelly roll pan coated with cooking spray. Cover and let rise in a warm place (85°) free from drafts, 1 hour and 15 minutes or until doubled in size.Step 6Step 7

Uncover dough. Bake at 350° for 20 minutes or until rolls are golden brown.Step 8

To prepare glaze, combine powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla, stirring well with a whisk. Drizzle glaze over warm rolls.Nutrition Facts

200 calories; calories from Jasa Roll Plat fat 18%; fat 4g; saturated fat 2.3g; mono fat 1.1g; poly fat 0.3g; protein 3.2g; carbohydrates 38.3g; fiber 1.1g; cholesterol 20mg; iron 1.5mg; sodium 134mg; calcium 28mg.

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