DOUGH
- 6 c. flour
- 1.5 t. salt
- 1 T. Sugar
- 2 c. milk
- 1 c. water
- 1 t. yeast
SPREAD
- 2 c. sugar
- 1/4 c. cinnamon
- 2 sticks [room temp] butter
Split the dough in half, do it half at a time. [3/4 stick of butter per roll. Set aside the the half stick of butter remaining to melt and brush the tops, so it doesn't just overflow]
Remember to let them rise to fill the jelly roll pan, one recipe makes 6x4 to fill a jelly roll pan.
Remember to brush that saved butter on, and sprinkle cinnamon sugar on top
375 for 20 min
Icing
- 1/2 lb powdered sugar
- 1 stick unsalted butter
- 1/4 t. salt
- splash milk
you need to use a dough scraper/metal flipper to get them out of the jelly roll pan.
Scissors, wax paper to give them out. AND AN ICING BAG to top them off.
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