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Recipe: One-Rise Cinnamon Rolls (1980's)

Breads - Breakfast Breads
ONE-RISE CINNAMON ROLLS

FOR THE TOPPING:
1 cup heavy (whipping) cream (do not substitute)
1 cup brown sugar

FOR THE DOUGH:
3 to 3 1/2 cups flour, divided use
1 package yeast
1/4 cup sugar
1 teaspoon salt
1 cup hot tap water
2 tablespoons butter, softened
1 egg

FOR THE FILLING:
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1/2 cup butter, softened

Mix brown sugar and cream in an ungreased 9x13-inch pan; set aside.

In a large bowl, blend 1 1/2 cups flour, yeast, sugar, salt, 1 cup hot water, 2 tablespoons butter and egg. Beat 3 minutes at medium speed. Stir in remaining 1 1/2 to 2 cups flour. Knead on floured surface for 1 minute. Press or roll dough into a 15x7-inch rectangle.

Mix the ingredients for the filling together and spread over dough. Starting at long side, roll tightly; seal edges. Cut into 16 to 20 rolls. Place cut-side down on cream topping mixture in pan. Cover and let rise for 35-45 minutes or until doubled in size.

Bake rolls in preheated oven at 400 degrees F for 20-25 minutes. Cool 10-15 minutes before turning out onto tray.

Makes 16-20 rolls
Source: Home Cooking magazine, August 1989
MsgID: 019553
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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