Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. Dough:

  3. 2 packages active dry yeast

  4. 1/2 cup warm water(105-115 degrees)

  5. 1/3 cup plus 1/2 tsp. sugar

  6. 5 cups all purpose flour, divided

  7. 1 tsp. salt

  8. 1 cup milk, scalded and cooled to

  9. 110 degrees.

  10. 1/3 cup vegetable oil

  11. 2 large eggs, room temperature

  12. Filling:

  13. 1/2 cup softened butter

  14. 1 cup brown sugar

  15. 1/2 cup sugar

  16. 2 tbsp. ground cinnamon

  17. Icing:

  18. 1 cup powdered sugar

  19. 3 tbsp. warm milk

  20. 1 tsp. vanilla extract

Instructions Jump to Ingredients ↑

  1. For Dough:

  2. Combine yeast, water and 1/2 tsp. sugar in a small bowl. Let stand 5 minutes until foamy. Combine 3 cups flour, 1/3 cup sugar and salt in a large bowl. Gradually beat in milk, oil, eggs and yeast mixture on low speed. Beat in remaining flour until dough pulls away from sides of bowl. Knead dough 8 to 10 minutes until smooth and elastic. Transfer dough to a large greased bowl and turn to coat. Cover and let rise in a warm place until doubled.

  3. For Filling:

  4. Beat together butter, both sugars and cinnamon in a medium bowl until smooth.

  5. Grease two 9 inch round cake pans. Roll out dough to an 8x10 inch rectangle. Spread evenly with filling. Roll up tightly, starting from long side. Cut roll into 14 slices. Place 1 slice into the center of each pan. Arrange 6 dough slices in a circle around each center slice. Cover and let rise 30 to 40 minutes until doubled. Preheat oven to 350 degrees. Bake rolls 25 to 30 minutes until golden brown. Cool in pans 10 minutes. Invert rolls onto racks and cool completely.

  6. For Icing:

  7. Whisk together powdered sugar, milk and vanilla in a small bowl. Drizzle icing over cooled rolls.


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