Ingredients Jump to Instructions ↓

  1. 3 1/2 cups to 4 cups all-purpose flour

  2. 1/4 cup whole wheat flour

  3. 1 package active dry yeast

  4. 1 cup milk

  5. 1/3 cup granulated sugar

  6. 1/3 cup butter at room temperature

  7. 2 eggs

  8. 1/2 teaspoon salt

  9. 3/4 cup packed brown sugar

  10. 2 to 3 tsp ground cinnamon

  11. 1/3 cup butter at room temperature Icing

Instructions Jump to Ingredients ↑

  1. In a large mixing bowl combine 1 1/2 cups of the flour, the whole wheat flour and the yeast; set aside. Heat milk in the MW for 1 to 1 1/2 minutes or until warm. Add to flour along with 1/3 cup sugar, 1/3 cup butter, eggs and the salt. Beat with an electric mixer on low to medium speed 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

  2. Turn dough out onto a floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic -- about 3 minutes. Shape dough into a ball. Place in a bowl that has been sprayed with Pam-- spray top of dough with pan. Cover; let rise in a warm place until double in size -- about 1 hour.

  3. Punch dough down . Turn onto a lightly floured surface. Cover and let rest 10 minutes. Lightly grease a 15x10 baking pan-inch baking pan. For filling, stir together brown sugar and cinnamon.

  4. Roll the dough into a 14x12-inch rectangle. Spread remaining butter over dough Sprinkle sugar mixture over dough. Roll up from the 14 inch side. Pinch dough to seal seam. Using a string, cut into 12 pieces. Arrange in prepared pans Cover and let rise in a warm place until nearly double in size (about 30 minutes).

  5. Preheat oven to 375°F. Bake for 20 minutes or until golden. Cool about 5 minutes; remove from pans. Spread with icing. Icing In a small bowl melt 1/4 cup butter. Stir in 2 to 3 cups powdered sugar and a little milk to make a thick icing, stir in 1/2 tsp vanilla-- spread over warm rolls


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