Cinnamon rolls that you make the night before and bake the next morning. The recipe is my sister's, who is a Home Economics teacher.
Preparation Time
30 mins
Cooking Time
20 mins
Total Time
50 mins
Calories
172 Calories
Recipe Instructions
Step 1
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Step 2
In a large bowl, combine the yeast mixture with the sugar, salt, egg and 1 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well with each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover with a damp cloth and let rest for 10 minutes.
Step 3
Lightly grease an 8x8 inch square baking pan. Roll dough out on a lightly floured surface to 1/4 inch thick rectangle. Smear the dough with butter and sprinkle with cinnamon and brown sugar. Roll up the dough along the long edge until it forms a roll. Slice the roll into 16 equal size pieces and place them in the pan with the cut side up.
Step 4
Cover pan with plastic wrap and refrigerate overnight or cover and let rise at room temperature until doubled in volume, about 45 minutes.
Step 5
Preheat oven to 400 degrees F (200 degrees C). Bake rolls until golden brown, about 20 minutes.
