90 Minute Cinnamon Rolls

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Title: 90 Minute Cinnamon Rolls
Yield: 12 Servings
Categories: Bread


3 1/4 c All-purpose flour; divided
1 Envelope fleischmann's
-quick rise instant yeast
1/4 c Sugar
1/2 ts Salt
3/4 c Milk
1/4 c Water
1/4 c Margarine
1 Egg
1 c Firmly brown sugar
1 tb Cinnamon
1/2 c Margarine; softened
1/2 c Raisins; optional

From: JMILES@vm.ucs.UAlberta.CA

Date: Thu, 30 Sep 1993 14:37:30 -0600

SET aside 1 cup all purpose flour from total amount. MIX remaining flour,
yeast, sugar, and salt in large bowl. HEAT milk, water, and 1/4 cup
margarine until hot to touch, 125F-130F. STIR hot liquid into dry
ingredients. MIX in egg. MIX in enough reserve flour to make a soft dough,
that does not stick to the bowl. TURN out onto floured board and knead
5mins. COVER dough and let 10mins MIX brown sugar, cinniamon, & margarine
together. ROLL dough into 12x9inch rectangle. SPREAD with cinnamon
mixture. Sprinkle with raisins. ROLL up from long side, jelly-roll style;
pinch to seal the seam. CUT into 12 equal slices with a sharp knife. PLACE
cut side up in large greased muffin cups; place on baking sheet over a
shallow pan half-filled with boiling water. COVER dough and let rise 20
mins. BAKE at 375F for 20mins or until browned. Remove from muffin cups to
cool. Serve warm makes 12 buns.


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