Cinnamon rolls that you make the night before and bake the next morning. The recipe is my sister's, who is a Home Economics teacher.
Ingredients
- active dry yeast: 1 pack (.25 ounce pack)
- warm water (110 degrees F/45 degrees C): 0.75 cup
- white sugar: 0.25 cup
- salt: 0.75 tsp
- egg, room temperature: 1 piece
- ½ cups bread flour: 2 piece
- butter: 0.25 cup (softened)
- ground cinnamon: 1 Tbsp
- brown sugar: 0.5 cup
Metric Conversion
Stages of cooking
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In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
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In a large bowl, combine the yeast mixture with the sugar, salt, egg and 1 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well with each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover with a damp cloth and let rest for 10 minutes.
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Lightly grease an 8x8 inch square baking pan. Roll dough out on a lightly floured surface to 1/4 inch thick rectangle. Smear the dough with butter and sprinkle with cinnamon and brown sugar. Roll up the dough along the long edge until it forms a roll. Slice the roll into 16 equal size pieces and place them in the pan with the cut side up.
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Cover pan with plastic wrap and refrigerate overnight or cover and let rise at room temperature until doubled in volume, about 45 minutes.
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Preheat oven to 400 degrees F (200 degrees C). Bake rolls until golden brown, about 20 minutes.
