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Ravenwood's Cinnamon Rolls

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Ravenwood's Cinnamon Rolls

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  • Makes: 12 servings
  • Prep 25 mins
  • Rise 1 hr
  • Bake 30 mins
  • Stand 10 mins

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Ingredients

  • 1 cup water
  • 1/4 cup butter, cut up
  • 1/4 cup granulated sugar
  • 1 beaten egg
  • 1 package active dry yeast
  • 1/2 teaspoon salt
  • 3 1/2-4 cups all-purpose flour
  • 1/4 cup butter, softened
  • 3/4 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1 cup chopped nuts
  • Powdered Sugar icing (see recipe below)

Directions

  1. In a small saucepan, heat and stir the water and the 1/4 cup cut-up butter until just warm (105 degree F to 115 degree F) and the butter almost melts. In a large mixing bowl, stir together the butter mixture, sugar, egg, yeast, and salt, stirring to dissolve yeast. Let the mixture stand for 10 minutes or until its bubbly on top.
  2. Using a wooden spoon, stir in 1-3/4 cups of the flour; mix well. Stir in as much of the remaining flour as you can.
  3. Turn the dough out onto a floured surface and knead in enough of the remaining flour to make a moderately soft dough thats smooth and elastic (3 to 5 minutes total). Shape the dough into a ball. Place it in a lightly greased bowl; turn once to grease the surface of the dough. Cover and let the dough rise in a warm place until mixture is doubled in size (about 1 hour).
  4. Punch dough down; turn out onto a lightly floured surface. Cover the dough and let rest for 10 minutes. Grease a 13x9x2-inch baking pan; set aside. Roll dough into an 18x10-inch rectangle. Spread with the 1/4 cup softened butter. In a small bowl, combine brown sugar and cinnamon; sprinkle onto dough. Sprinkle with nuts. Tightly roll into a spiral, starting from along side. Pinch the seams to seal the roll.
  5. Cut dough crosswise into 12 even slices. Arrange slices, cut sides down, in the prepared baking pan. Cover and let rise in a warm place until nearly doubled (about 30 to 40 minutes)*.
  6. Bake the rolls in a 350 degree F oven for about 30 minutes or until golden. Invert rolls onto a wire rack. Invert again onto a serving platter. Cool them slightly. Drizzle with Powdered Sugar Icing. Serve warm.

Make Ahead Tip

  • * Instead of the second rise, cover shaped rolls loosely with plastic wrap, leaving room for rolls to rise. Refrigerate overnight. Uncover and let stand at room temperature for 20 minutes. Bake as above.

Powdered Sugar Icing

Ingredients

  • 1 cup sifted powdered sugar
  • 2 tablespoons melted butter
  • 1/2 teaspoon vanilla
  • 2 tablespoons half-and-half or light cream

Directions

  1. In a mixing bowl, stir together sifted powdered sugar, melted butter, and vanilla. Stir in half-and-half or light cream, 1 teaspoon at a time, until the mixture reaches drizzling consistency.

Nutrition Facts

(Ravenwood's Cinnamon Rolls)

Servings Per Recipe 12, sodium (mg) 214, fiber (g) 2, cal. (kcal) 400, pro. (g) 6, carb. (g) 56, Fat, total (g) 18, chol. (mg) 46

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