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1 Tbsp. yeast
½ cup warm water
½ cup warm milk
1/3 cup sugar
1/3 cup butter; softened
1 tsp salt
3 ½ – 4 cups flour
Dissolve yeast in warm water in a large bowl. Stir in milk, sugar, butter, salt, egg and 2 cups of the flour. Beat until smooth. Stir in enough of the remaining flour to make dough easy to handle. Turn on to a lightly floured surface and knead until smooth and elastic. (about 5 minutes) Place in a greased bowl; turn greased side up. Cover and let rise in a warm place until it is double in size (about 1 ½ hours).
The dough is ready if an indentation remains when touched. Punch down dough.
Take ½ of the Sweet Roll Dough and flatten with your hands or rolling pin into a rectangle on a lightly floured surface. Spread with about 2 Tbsp. of butter. In a bowl mix ¼ cup sugar, 2 tsp ground cinnamon and 1 Tbsp. flour; sprinkle over buttered rectangle. Roll up tightly, pinch edge of dough to seal. Cut in to slices using string. (see pic).
Place slightly apart in 9x9x2 pan, or in greased muffin tin. Let rise till double.
Heat oven to 375° and bake until golden brown. 25 – 30 minutes.
Mix 1 brick cream cheese softened, 1 Tbs milk, ½ tsp vanilla, 1 cup powdered sugar until smooth. Spread on cinnamon rolls when they are still warm.
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