| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads, To post | 1 | Servings | |
INGREDIENTS
| 1 | c | Heavy cream, whipped; do not substitute |
| 1 | c | Brown sugar |
| 1/2 | c | Sugar |
| 2 | ts | Cinnamon |
| 1/2 | c | Butter; softened |
| 3 1/2 | c | Flour |
| 1 | pk | Yeast |
| 1/4 | c | Sugar |
| 1 | ts | Salt |
| 1 | c | Hot tap water |
| 2 | tb | Butter; softened |
| 1 | Egg |
INSTRUCTIONS
TOPPING FILLING ROLLS Mix brown sugar and cream in an ungreased 9x13 inch pan. In large bowl, blend 1-1 1/2 cups flour and next six ingredients. Beat 3 minutes at medium speed. Stir in remaining 1-1 1/2 to 2 cups flour. Knead on floured surface for 1 minute. Press or roll dough into a 15x7 inch rectangle. Mix filling and spread over dough. Starting at long side, roll tightly; seal edges. Cut into 16 to 20 rolls. Place cut side down on cream mixture. Cover and let rise for 35-45 minutes or until doubled in size. Bake rolls in preheated oven at 400F for 20-25 minutes. Cool 10-15 minutes, before turning out onto tray. Source:Home Cooking-Feb. 1989 Contributor: Sarah Gruenwald sent to Recipelu 1-28-98 Posted to recipelu-digest Volume 01 Number 626 by P&S Gruenwald <sitm@ne.infi.net> on Jan 28, 1998
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