Food recipes
Cooks Country's BUTTERED Cinnamon Rolls
Cooks Country's BUTTERED Cinnamon Rolls Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d leavening agents, yeast, baker's, active dry sugars, granulated sugars, brown sugars, granulated butter,...
Cooks Country's BUTTERED Cinnamon Rolls
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
sugars, granulated
sugars, brown
sugars, granulated
butter, without salt
spices, cinnamon, ground
vanilla extract
salt, table
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
butter, without salt
butter, without salt
cheese, parmesan, hard
sugars, powdered
butter, without salt
vanilla extract
salt, table
Directions:
Combine ingredients in Step 1.
Allow to sit for 5 minutes while preparing next step
Combine ingredients in Step 2.
This will be the filling.
Set aside.
Combine ingredients in Step 3.
These are the dry ingredients for the dough.
Combine yeast mixture from step 1 into step 3 mix.
Add ingredients from Step 4.
Stir ingredients until dough ball forms.
Knead for no more and 2-3 minutes on floured surface.
Roll kneaded dough into rectangle.
12x9 inches ideally.
Use butter from Step 5 to cover all but 1/2 border on long side of dough.
The unbuttered border will allow you to seal the dough.
Press filing into buttered dough.
Cover completely except for unbuttered border.
Roll tightly, and pinch seam until you have the "log".
Cut into 8 slices, placing into dark 9 inch cake pan that has been sprayed with non-stick spray.
Cover with plastic wrap and allow to sit for 30 minutes at room temperature to rise.
Before baking, use pastry brush with step 6 ingredient on top of rolls.
After 30 minute resting bake in preheated oven, 350F for 20-25 minutes until golden brown.
(Mine baked for 30)
Combine icing ingredients, mixing well before adding sugar last.
Slather that icing on !
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
sugars, granulated
sugars, brown
sugars, granulated
butter, without salt
spices, cinnamon, ground
vanilla extract
salt, table
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
butter, without salt
butter, without salt
cheese, parmesan, hard
sugars, powdered
butter, without salt
vanilla extract
salt, table
Directions:
Combine ingredients in Step 1.
Allow to sit for 5 minutes while preparing next step
Combine ingredients in Step 2.
This will be the filling.
Set aside.
Combine ingredients in Step 3.
These are the dry ingredients for the dough.
Combine yeast mixture from step 1 into step 3 mix.
Add ingredients from Step 4.
Stir ingredients until dough ball forms.
Knead for no more and 2-3 minutes on floured surface.
Roll kneaded dough into rectangle.
12x9 inches ideally.
Use butter from Step 5 to cover all but 1/2 border on long side of dough.
The unbuttered border will allow you to seal the dough.
Press filing into buttered dough.
Cover completely except for unbuttered border.
Roll tightly, and pinch seam until you have the "log".
Cut into 8 slices, placing into dark 9 inch cake pan that has been sprayed with non-stick spray.
Cover with plastic wrap and allow to sit for 30 minutes at room temperature to rise.
Before baking, use pastry brush with step 6 ingredient on top of rolls.
After 30 minute resting bake in preheated oven, 350F for 20-25 minutes until golden brown.
(Mine baked for 30)
Combine icing ingredients, mixing well before adding sugar last.
Slather that icing on !