1/4 cup butter, 1/2 teas. vanilla, 1/8 tres. lemon (optional)
Instructions
Heat milk, add water, yeast, salt, sugar and vanilla. Mix until yeast is dissolved. Add melted butter and eggs. Mix well, then add flour and knead until elastic about 10 min.
Roll and stretch the dough until 15x24 inch
brush the 1/2 cup butter on with brush or spatula. Sprinkle the cinnamon filling over the top. Roll up dough (not to tightly)
Cut in 1 1/2 inch sections. Place in buttered 9x13x2 inch baking pan, flattening them only slightly. The rolls should not be touching each other before rising.
Cover and let rise about 45-60 min or until doubled in size. (they should now be touching)
Preheat oven to 350 F and bake for 20-25 min
Spread butter frosting while still warm.
Can be refrigerated up to 2 days, and baked.
Or frozen up to 1 month. Allow to thaw and rise in warm place. takes about 10-12 hours, on counter.
Originally Submitted
5/12/2010
0 Out of 5 from
0 reviews
You can add this Harvest Cinnamon Rolls recipe to your own private DesktopCookbook.
