The dough for these cinnamon rolls restsfor 30 minutes in the refrigerator before it is made into cinnamonrolls.
Recipe: Refrigerator CinnamonRolls
3/4 cup warm water
Beat warm water (105° to 115°F| 40°C to 45°C) with eggs until well mixed. Stir in yeastand let sit for 15 minutes.
Meanwhile, combine flour, 1/2 cup butter,sugar and salt in a large bowl. Stir in yeast mixture and mixuntil a dough forms.
Turn dough out onto a lightly flouredsurface and knead until smooth, about 3 minutes. Form into aball and place in an oiled bowl, loosely cover with plastic wrapand refrigerate for 20 minutes.
Spray 16 muffin cups of two muffin tins(8 from each pan) with vegetable cooking spray.
Roll out the dough to a 1/4-inch-thickrectangle. Spread evenly with remaining 1/4 cup butter, thensprinkle with brown sugar and cinnamon. Roll up dough like ajelly roll and cut into 1-inch slices. Place each roll in thebottom of a muffin tin and allow to rise for 30 minutes.
Preheat oven to 350°F (175°C).
Before placing in oven, fill any emptymuffin cups with a little water so that they won’t burn whilebaking.
Bake cinnamon rolls for 30 minutes, oruntil golden brown.
2 large eggs
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
4 cups all-purpose flour
3/4 cup butter, melted – divided use
2 tablespoons granulated sugar
1 teaspoon salt
1/2 cup firmly packed brown sugar
1 tablespoon ground cinnamon
Makes 16 rolls.
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