White Gull Inn Morning Cinnamon Rolls Recipe
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Restaurant Recipes from Razzle Dazzle Recipes


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

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