The Irresistible Lure of Cinnamon Rolls

If the mere thought of warm cinnamon rolls doesn’t make your mouth water, the aroma they impart during baking surely will. The yeast dough for these old-fashioned breakfast breads is traditionally made from scratch, but when time is limited, a box of hot roll mix or a thawed loaf of frozen bread dough may be substituted.

Roll or pat the prepared dough into a 12x9-inch rectangle (Step 1). Brush with melted butter (Step 2) to within one inch of the edges or spread with the same amount of butter that is simply softened. Sprinkle the filling mixture (Step 3) evenly over the butter.

The dough should be rolled up jellyroll fashion from the long side for smaller rolls, short side for larger rolls (Step 4). Pinch the seam and ends to seal.

Cut the cylinder into 1-inch slices (Step 5) and arrange, cut side up, in greased muffin tins (Step 6). Cover and let rise in a warm, draft-free place until doubled, about 1 hour.

Bake the rolls until browned, then let stand about 10 minutes before removing from the pan to a wire rack. Serve warm or at room temperature, drizzled with powdered sugar glaze (Step 7).

CINNAMON ROLLS

3 cups flour

3/4 teaspoon salt

1/4 cup sugar

1 package quick-rise yeast

1/4 cup water

1/2 cup milk

2 tablespoons butter or margarine

1 egg, beaten

2 tablespoons melted butter

Filling

Glaze

Combine flour, salt, sugar and yeast in large bowl. Heat water, milk and butter in saucepan until 120 to 130 degrees.

Blend liquid mixture and egg into dry ingredients. Knead on lightly floured surface until smooth and elastic, about 10 minutes. Cover and let rest 10 minutes.

Roll or pat dough to 12x9-inch rectangle on lightly floured surface. Brush with melted butter and sprinkle with Filling.

Roll up jellyroll fashion from long side for smaller rolls, short side for larger rolls. Pinch seam and ends to seal.

Cut roll into 1-inch slices. Arrange, cut side up, in greased muffin tins. Cover and let rise in warm, draft-free place until doubled, about 1 hour.

Bake at 375 degrees 25 to 30 minutes or until browned. Remove from pans to wire racks. Serve warm or at room temperature, drizzled with Glaze. Makes 8 large or 12 small cinnamon rolls.

Note: If desired, 1 (13 3/4-ounce) package hot roll mix, prepared according to package directions, or 1 (1-pound) loaf frozen bread dough, thawed, may be substituted for dough. Roll to 12x9-inch rectangle and proceed as directed.

Filling

1/3 cup sugar

3/4 teaspoon ground cinnamon

1/4 cup chopped nuts

Combine sugar, cinnamon and nuts.

Note: 1/4 cup raisins may be added, if desired.

Glaze

1 cup powdered sugar

3 to 4 tablespoons milk

Combine sugar with enough milk to make glaze of drizzling consistency.