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Title: Cinnamon Pull-Apart Breakfast Rolls
Categories: Breadmaker Breakfast
Yield: 6 Rolls
| 1 | c | Boiling water |
| 1/2 | c | Sugar |
| 1/2 | c | Butter or margarine |
| 1 | ts | Salt |
| 1 | pk | Yeast |
| 2 | Eggs; beaten | |
| 4 1/2 | c | Bread flour |
| === FILLING === | ||
| 3/4 | c | Butter or margarine; melted |
| 1 1/2 | c | Sugar |
| 1 | tb | Cinnamon |
Yield: 1 tube pan of rolls...serves about 6 Oven setting: 375 degrees Fahrenheit
The day before:
Pour boiling water over sugar, butter/margarine and salt and mix until butter/margarine melts. Cool to lukewarm. Dissolve yeast in 1/4 cup warm water and add to mixture. Add beaten eggs. Stir in flour and mix to make a soft dough. Place in a large mixing bowl. Cover with plastic wrap and refrigerate overnight.
The next morning:
Preheat oven to 375 degrees F. Remove dough from refrigerator and allow to come to room temperature (about 30 minutes). Melt 3/4 cup margarine and mix with 1 1/2 cups sugar and cinnamon. Form dough into balls about 1 1/2 inches in diameter and roll each one in the cinnamon-sugar- butter mixture. Place balls into a tube or loaf pan. Bake for about 45-50 minutes or until nicely browned.
The Cook's Book of Uncommon Recipes by Barbara Hill Posted on NVN #100329, by Rcrockettj, no-format
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