Fresh baked cinnamon rolls are a special treat and much easier to make at home than you think!
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Dough
4 12 to 5 12 cups all-purpose flour
12 cup sugar
1 (1/4-ounce) envelope active dry yeast
1 teaspoon salt
34 cup Land O Lakes® Butter
34 cup milk
34 cup water
Filling
12 cup sugar
1 teaspoon ground cinnamon
14 cup Land O Lakes® Butter, softened
Glaze
1 tablespoon Land O Lakes® Butter, melted
1 tablespoon honey
Spread
STEP 1
Combine 2 1/2 cups flour, 1/2 cup sugar, yeast, and salt in large bowl.
STEP 2
Place 3/4 cup butter, milk and water in 1-quart saucepan. Cook over medium heat until very warm (120°F to 130°F).
STEP 3
Add milk mixture and egg to flour mixture. Beat at medium speed, scraping bowl often, 2-3 minutes or until smooth. Stir in enough remaining flour to make dough easy to handle.
STEP 4
Turn dough onto lightly floured surface; knead about 5 minutes or until smooth and elastic. Place in greased bowl; turn, greased-side up. Cover; let rise in warm place 1-1 1/2 hours or until double in size. (Dough is ready if indentation remains when touched.)
STEP 5
Combine 1/2 cup sugar and cinnamon in small bowl.
STEP 6
Punch down dough. Roll dough into 16x14-inch rectangle on lightly floured surface. Spread dough with 1/4 cup softened butter to within 1/2 inch of edges; sprinkle with sugar-cinnamon mixture. Roll up, jelly-roll fashion, beginning with 16-inch side; seal seam well.
STEP 7
Cut into 16 (1-inch) rolls with serrated knife. Place rolls in 2 greased 9-inch baking pans. Cover; let rise about 30 minutes.
STEP 8
Heat oven to 375°F.
STEP 9
Bake 25-35 minutes or until golden brown. Remove from pan. Cool completely.
STEP 10
Combine 1 tablespoon butter and honey in small bowl; mix well. Brush glaze over rolls. Serve with Butter with Canola Oil.
Rolls can be baked in 13x9-inch baking pan instead of 2 (9-inch) round baking pans. Bake 30-40 minutes.
With just three simple ingredients–butter, canola oil and salt–you have a tasty and versatile spread, stir-in and topping that can be used in some cooking and baking, too.
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