August 13, 2009

Cinnamon rolls

Makes twelve


• 1 1/2 cups warm water
• 1/4 cup sugar
• 1 envelope (2 1/4 teaspoons) quick-rising dry yeast
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 3 1/2 cups (or more) all-purpose flour
• 1 cup (2 sticks) unsalted butter, softened
• 2 tablespoons cinnamon
• 1 1/2 cups sugar


Mix the warm water and 1/4 cup sugar in a large mixing bowl. Sprinkle the yeast over the mixture and let stand until foamy. Stir in the oil and salt. Add the flour 1 cup at a time, mixing constantly with a dough hook to form a soft dough. Add additional flour if the dough is sticky.
Knead the dough for 10 minutes or until smooth and elastic. Place in a lightly oiled large bowl, turning to coat surface. Let stand, covered with plastic wrap and towel, in a warm place for 1 hour or until doubled in bulk.
Roll the dough gently to a 10x6-inch rectangle on a floured surface. Mix the butter, cinnamon and 1 1/2 cups sugar in a bowl and beat until smooth. Spread 1 cup of the butter mixture over the dough with a spatula. Roll the dough to form a log, enclosing the butter mixture; pinch the ends and seam to seal. Spread the remaining butter mixture in a 10x15-inch baking pan. Cut the log crosswise into 12 portions. Arrange evenly with the cut sides down in the prepared pan. Cover with plastic wrap and let rise for 30 minutes or until puffed. Preheat the oven to 325 degrees. Bake the rolls for 35 minutes or until golden brown. Loosen the rolls from the edges of the pan with a sharp knife and place a large baking sheet over the pan. Invert the rolls onto the baking sheet. Serve warm.

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