Cinnamon Rolls
Ingredients
Dough
| Qty. | Item |
|---|---|
| 1/4 cup | warm water (105-115°F) |
| 1/4 cup | milk |
| 2 tbsp | olive oil |
| 2 count | large eggs, slightly beaten |
| 1 tsp | vanilla |
| 6 tbsp | butter |
| 2 1/2 cups | flour (or a little more) |
| 1/3 cup | sugar |
| 1 tsp | salt |
| 2 1/4 tsp | yeast |
Filling
| Qty. | Item |
|---|---|
| 1/2 cup | butter |
| 1 cup | brown sugar |
| 2 tbsp | cinnamon1 |
| 1/2 cup | pecans |
Icing
| Qty. | Item |
|---|---|
| 2 tbsp | butter |
| 1 cup | powdered sugar |
| 1/2 tsp | vanilla |
| 3 tbsp | hot water |
Recipe
Coat pan with 3 tablespoons of brown sugar butter.
Roll dough (after rising the second time) into two rectangles about 18 inches long. Spread with 2 tablespoons soft butter, 1/2 cup sugar and 2 tablespoons cinnamon. Roll up in long roll and cut in 1 inch slices. Put in pan coated with a mixture of 1/2 cup melted butter and 1/2 cup brown sugar and 1/2 cup pecans (optional).
Bake at 375°F about 30 minutes. Immediately turn pan upside down on large tray. Leave pan over rolls about five minutes so butterscotch syrup can run down on cinnamon rolls. Serve warm or cold.2