Recipe courtesy of Sonja Vanderveen
Cinnamon Rolls
- Level: Easy
- Yield: 12 rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 944
- Total Fat
- 34
- Saturated Fat
- 7
- Carbohydrates
- 148
- Dietary Fiber
- 5
- Sugar
- 81
- Protein
- 14
- Cholesterol
- 59
- Sodium
- 436
- Total: 1 hr 30 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 15 min
Ingredients
For the Dough:
4 eggs
6 ounces granulated sugar
1 teaspoon fine salt
2 cups milk, lukewarm
4 ounces margarine
8 cups all-purpose flour, divided
2 tablespoons yeast
For the Filling:
4 ounces margarine
2 cups brown sugar
3 tablespoons ground cinnamon
1 cup pecans, chopped
For the Icing:
4 cups powdered sugar
1 cup milk
4 ounces margarine
1 tablespoon almond extract
Directions
- For the dough: In a large mixing bowl, beat the eggs, granulated sugar, and salt for the dough mixture. Combine the warm milk and margarine and add to the egg mixture. Slowly add 4 cups flour and beat well. Add the yeast and mix thoroughly. Add the remaining 4 cups flour and mix on medium speed for 7 minutes. Place the dough in an oiled bowl and cover with plastic wrap. Let the dough rise to double its size, about 1 hour.
- Preheat the oven to 350 degrees F. Roll the dough into a 1 1/2-by-2-foot rectangle.
- For the filling: Spread 4 ounces of margarine over the dough and sprinkle entire surface with brown sugar, cinnamon, and chopped pecans. Roll the dough into a cylinder shape starting with the bottom edge, and then cut into 12 slices. Place the slices onto an oiled pan and bake for 15 minutes. Cool and cover with icing.
- For the icing: Stir the powdered sugar, milk, margarine and almond extract until thoroughly combined.