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White Gull Inn Morning Cinnamon Rolls
1/2 cup (1 stick) butter plus 4 tablespoons melted butter and 5
tablespoons room-temperature butter (divided)
1 1/4 cups milk (divided)
1/2 cup sugar
1 1/2 teaspoons salt
4 to 4 1/2 cups flour (divided)
2 tablespoons rapid-rise yeast
2 eggs, lightly beaten
Vegetable oil spray
1 cup packed brown sugar
1 teaspoon ground cinnamon
2 cups powdered sugar
1 teaspoon vanilla extract
In medium saucepan, heat 1/2 cup butter, 1 cup of milk, the
granulated sugar and salt to 120 to 130 degrees. Remove from heat.
In large bowl, stir together 3 cups of flour and the yeast. Add milk
mixture and eggs to flour mixture; mix until smooth. Gradually add
remaining 1 1/2 cups flour until dough is firm and not sticky to
touch. Turn dough onto a lightly floured surface and knead 5
minutes, or until smooth and elastic.
Place in greased bowl. Spray top of dough with vegetable oil spray
and cover loosely with plastic wrap. Place in warm, draft-free area
and let it double in size, about 1 hour.
While dough is rising, combine brown sugar and cinnamon in a small
bowl; set aside.
Punch down dough. On lightly floured surface, roll dough into
18-by-14-inch rectangle. Brush with 4 tablespoons melted butter and
sprinkle evenly with sugar-cinnamon mixture.
Roll dough tightly, beginning with 18-inch side. Pinch edges of
dough to seal. Cut dough into nine 2-inch-thick slices. Place slices
on well-greased cookie sheet and coat tops with vegetable oil spray.
Loosely cover with plastic wrap to keep dough from drying out.
Return cookie sheet to draft-free area and let slices double in
size, 30 to 45 minutes.
When ready to bake, preheat oven to 325 degrees. Bake 15 to 20
minutes or until golden brown. Remove from oven and let cool before
frosting.
To make frosting, cream remaining 5 tablespoons softened butter and
powdered sugar in medium bowl or food processor. Add remaining 1/4
cup milk and mix until smooth. Stir in vanilla. Spread over tops of
cooled rolls.
Makes 9 large rolls. Source:
The White Gull Inn |
