Sliced cinnamon roll dough baked in muffintin cups ‘spiral upward’ while baking.
Recipe: Spiral Cinnamon Rolls
1/4 cup milk 1/4 cup granulated sugar 1/2 teaspoon salt 3 tablespoons butter or margarine 1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons 1/4 cup warm water 1 1/2 cups all-purpose or bread flour 1 large egg 3/4 cup all-purpose or bread flour 2 tablespoons margarine, melted 1/4 cup packed brown sugar 1/2 teaspoon ground cinnamon 1 tablespoon butter or margarine, melted 1 cup sifted powdered sugar 2 tablespoons milk
In a small bowl, combine scalded milk,sugar, salt, and butter; stir until the butter melts.
In a larger bowl, dissolve yeast in warmwater. Stir in the milk mixture, 1 1/2 cups flour, and egg; beaton medium speed with an electric mixer until smooth. Stir in3/4 cup flour to make a stiff dough.
Turn the dough out onto a floured surfaceand knead for 8 minutes, or until smooth and elastic. Place thedough in a greased bowl, turning to grease the top. Cover andlet rise in a warm place for about 1 hour.
Turn the dough out onto a lightly flouredsurface and roll into a 12 x 8-inch rectangle. Brush surfacewith melted butter. Sprinkle with brown sugar and cinnamon. Rollup from the long side and seal the edges with water.
Cut into 1-inch slices and place in greasedmuffin tins. Brush the tops with melted margarine. Using a fork,gently lift the center of the rolls to form a peak. Cover andlet rise in a warm place about 40 minutes.
Bake at 350°F (175°C) for 20 minutesor until done.
Combine powdered sugar and milk; beatingwell. Drizzle over the warm rolls.
Makes 16 rolls.
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