Recipe For Cooking Death By Cinnamon Rolls

Toaster Oven Yeast Breads :: Dinner Rolls

Death by Cinnamon Rolls

Dough
2 Tbsp. active dry yeast
1 C. warm water
1 C. sugar, divided
1 C. milk
1 C. butter
2 tea. salt
2 eggs slightly beaten
6 C. flour

Filling
1 C. butter, softened
1 3/4 C. sugar
3 Tbsp. cinnamon

Topping
1 C. butter
1/2 C. brown sugar
1/2 C. corn syrup

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

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

Punch down dough and let it rest for 5 min. Roll dough on a floured surface to a 15-by-20-in. rectangle. (Don\t use too much flour or the dough will get stiff.)

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

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

Preheat oven to 350 degrees 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 min. or until done. Cool before serving.

Serves 12.

Nutrition values per serving: 920 calories, 48 g fat, 116 g carbohydrates, 3 g fiber, 10 g protein, 162 mg cholesterol, 438 mg sodium