One-Rise Cinnamon Rolls

Ingredients

Pan

• 1 cup heavy whipping cream
• 1 cup brown sugar

Filling

• 1/2 cup granulated sugar
• 2 teaspoons cinnamon
• 1/2 cup softened butter

Dough

• 3 to 3 1/2 cups flour
• 1 package dry yeast
• 1/4 cup sugar
• 1 cup hot tap water
• 2 tablespoons butter
• 1 egg

Steps

1. Mix the cream and brown sugar in an ungreased 9×13-inch pan.
2. Make the filling by combining the granulated sugar, cinnamon and softened butter; set aside.
3. In a large bowl blend 1 1/2 cups flour with the yeast, 1/4 cup sugar, hot water, 2 tablespoons butter and egg. Beat 3 minutes at medium speed.
4. Stir in the remaining 1 1/2 to 2 cups flour. Knead on a floured surface for 1 minute.
5. Press or roll into a 15×7-inch rectangle, spread with the filling and roll up tightly from the long side. Cut into 16 to 20 rolls.
6. Place cut side down in the cream mixture, cover and let rise 45 minutes.
7. Bake at 400° for 20 to 25 minutes. Cool 10 to 15 minutes before turning out onto a tray.

Notes

Makes 16 to 20 rolls.

Newspaper clipping on the back of Rosie Lee’s BREAD card.

Photo: stock photo found online.

Rosie Lee’s original recipe card

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