Saturday, September 15, 2012

Sinking Ship Cinnamon Rolls

If Romney doesn't have the edge on the economy, he's doomed.

Sinking Ship Cinnamon Rolls
Makes 12 servings

So yummy, you'll be doomed to eat more than one.

1 cup milk, scalded
3/4 cup butter, divided
1 egg
3-1/4 cups all-purpose flour, divided
1 Tbsp. yeast
1/4 cup sugar
1/2 tsp. salt
1 cup packed light brown sugar
2 tsp. cinnamon

Stir milk and butter in medium bowl until butter is melted.  Cool to lukewarm.  Whisk in egg.

Combine 2-1/2 cups flour, yeast, sugar and salt in large mixing bowl.  Beat in milk mixture with wooden spoon.  Add remaining flour, 1/2 cup at a time, until soft dough forms.  Turn dough out onto lightly floured surface and knead 5 minutes or until smooth.  Cover with damp cloth and let rest 10 minutes.  While dough is resting, mix brown sugar, cinnamon and remaining butter in medium bowl.

Heat oven to 375°F.  Roll dough to 12x9-inch rectangle.  Sprinkle brown sugar mixture evenly over dough.  Roll up tightly from 12-inch end; pinch together ends to seal.  Cut into 12 pieces and place, cut side up, in 9x13-inch pan sprayed with cooking spray.  Cover and let rise until double, 30 minutes to 1 hour.

Bake 20 minutes or until golden brown.  Serve warm.

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