Cinnamon Yeast Rolls
Warm, Tender Sweetened Bread, with
Streaks of Dark, Rich Cinnamon Filling
Kissed with Ribbons of Powdered Sugar Glaze
Makes 18 Rolls
4-1/4 cups all-purpose flour
1/2 cup sugar
1 envelope Fleischmann's® RapidRise Yeast
1 teaspoon salt
1 cup water
2 tablespoons butter or margarine
2 large eggs
2 tablespoons melted butter or margarine
Cinnamon Filling (recipe follows)
Powdered Sugar Glaze (recipe follows)
In a large bowl, combine 1-1/3 cups flour, sugar, undissolved yeast, and salt. Heat water and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
Remove dough from refrigerator; roll to 20 x 10-inch rectangle. Brush with melted butter; sprinkle with Cinnamon Filling. Beginning from long side, roll up tightly as for jelly roll. Pinch seam and ends to seal; cut into 18 pieces. Arrange rolls, cut sides up, on greased large baking sheet to form a heart.* Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes to 1 hour.
Bake at 375o F for 18 to 20 minutes. Remove from sheet; cool on wire rack. Drizzle with Powdered Sugar Glaze.
Cinnamon Filling: In a small bowl, combine 1/2 cup sugar and 2 teaspoons ground cinnamon. Stir to blend.
Powdered Sugar Glaze: In a small bowl, combine 1 cup powdered sugar, sifted; 1 to 2 tablespoons milk, and 1 tablespoon melted butter or margarine. Stir until smooth.
* A 12-inch heart-shaped pan may be used, if available.
Serving Size: 1 Roll
Calories: 210; Total Fat: 4 g; Saturated Fat: 2 g;
Cholesterol: 30 mg; Sodium: 170 mg; Carbohydrates: 40 g; Dietary Fiber: 1 g; Protein: 4 g