Secret Recipes

Death by Cinnamon Rolls

• 2 Tbsp active dry yeast
• 1 cup warm water
• 1 cup granulated sugar, divided
• 1 cup milk
• 1 cup butter
• 2 tsp salt
• 2 eggs slightly beaten
• 6 cups all-purpose flour

Filling:

• 1 cup butter, softened
• 1 3/4 cups granulated sugar
• 3 Tbsp cinnamon

Topping:

• 1 cup butter
• 1/2 cup brown sugar
• 1/2 cup corn syrup

In a small bowl, combine yeast, warm water and 1 teaspoon of the sugar. Stir and set aside.

In a large bowl, mix milk, remaining sugar, butter, salt and eggs. Stir well. Add yeast mixture to bowl and 3 cups of the flour; beat until smooth. Add additional flour until dough is stiff. Knead dough on well-floured board for 10 minutes. Place dough in bowl and cover. Set in a warm place until double in bulk, about 1 1/2 hours.

Punch down dough and let it rest for 5 minutes. Roll dough on a floured surface to a 15-by-20-inch rectangle. (Don't use too much flour or the dough will get stiff.)

For the filling: Spread 1/2 cup of the softened butter on dough leaving 1/2-inch around the edges. Mix 1 1/2 cups of the sugar with the cinnamon; sprinkle over dough. Roll like a jelly roll and pinch edge to seal. Cut dough into 12 slices, about 1-inch thick.

Melt remaining butter and coat the bottom of a 9 x 13-inch pan and an 8-inch square pan. Sprinkle with remaining 1/4 cup sugar. Place slices close together in pans. Smaller pan will be only half full. Let rise until dough is doubled in bulk, about 45 minutes.

Preheat oven to 350° F.

For the topping: In a saucepan combine the butter, brown sugar and corn syrup, cooking until butter melts and sugar dissolves. Pour over rolls. Bake for 25 minutes or until done. Cool before serving.

Servings:

12 rolls