Cinnamon Rolls

Breads & Baking Yeast Breads

This recipe came from my brother. We have made this many years for my co-workers. We have probably made over 700 tins. 20 batches (60 tins) is about 60lbs of flour.

This recipe came from my brother. We have made this every year for my co-workers for the last 15 years. We have probably made over 500 tins. 20 batches (60 tins) is about 60lbs of flour.

Difficulty: easy

Ingredients

• 4 teaspoons of yeast (2 packages rapid rise yeast)
• 1 teaspoon sugar
• 1 cup water (110 to 115 degrees Fahrenheit)
• ½ cup sugar
• 3 eggs
• 4 cups flour
• 1 cube margarine melted
• 1½ teaspoon salt
• Yeast
• 4 teaspoons yeast
• 1 teaspoon sugar
• 1 cup water microwave 55 seconds

Directions

1. Combine yeast, 110 to 115 degrees Fahrenheit water and 1 teaspoon of sugar. Depending on the
2. temperature of the container and water this ranges from 45 to 55 seconds in the microwave. Let stand for a
3. few minutes until yeast foams.
4. Combine yeast mixture, margarine, sugar, and eggs. Beat in flour, 1 cup at a time until dough is no longer
5. wet. Kneed about 6 minutes until the dough is smooth and elastic.
6. Roll dough to 1/4 inch.
7. Combine melted butter ½ cup, ½ cup brown sugar, and 1 Tablespoon ground cinnamon in a small bowl. Cool
8. this enough so that it is a nice spreadable texture. Spread this mixture on the rolled out dough. Roll the
9. dough tightly and pinch the final edge and the sides. Cut into 3/4 inch rolls.
10. ALWAYS remember to leave space between the rolls in the pan so that they may properly rise.
11. Bake at 350 degrees, 20 minutes or until golden.

Notes

• To Melt Butter and Margarine in mug:
• Frozen – power 3 for 2 minutes
• Refrigerated – power 3 for 1½ minutes
• Room temp – power 2 for 2 minutes

Source: TigersTidbits