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Homemade Cinnamon Rolls
About 15 minutes before baking, preheat oven to 350°F/180°C
4-1/4 to 4-3/4 cups/ 1 to 1.25 liters all-purpose flour
Using a spoon, stir in as much of the remaining flour as you can (dough will be soft). Knead in enough of the remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape dough into a ball; place in a lightly greased bowl, turning once. Cover and let rise in a warm place until double in size (about 1 to 1-1/2 hours).
The dough is ready for shaping when you can lightly press
two fingers 1/2-inch/1-cm into dough and an indentation remains. Punch
down dough and divide in half. Place each half on lightly floured surface
and smooth into a ball. Cover and let rest 10 minutes.
Slice one roll into 8 pieces and the other roll into 7 pieces. Arrange slices, evenly, cut-side up, in greased 13 × 9-inch/ 33 × 23-cm baking dish. Cover and let rise until nearly doubled (about 30 minutes).
Bake for 25 to 40 minutes or until light brown. Invert at
once onto wire rack, invert again. Cool slightly. Drizzle rolls with a glaze
made by combining the powdered sugar, vanilla, and milk. Serve rolls warm or
store in an air-tight container.
300, Protein 6 g, Carbohydrates 49 g, Sodium 230 mg, Fat 9 g, Saturated Fat 6 g, Cholesterol 52 mg, Dietary Fiber 1 g
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This delicious recipe was published in a Watkins catalog. For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.
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