Rush Hour Recipes brought to you by Whole Foods Co-op
Mom’s Cinnamon Rolls
WFC Class Recipe File
1 packet Instant Yeast
1 c Warm Water, (105°F to 115°F)
1/2 c Sugar
1/3 c Butter, melted
1 t Salt
4 c Flour
1 c Brown Sugar, packed
2 1/2 T Cinnamon
1/3 c Butter, softened
1/2 c Butter, softened
1 1/2 c Powdered Sugar
1/2 t Vanilla
1/8 t Salt
For Dough: In a large mixing bowl, dissolve yeast in warm water. Add 1/2 cup sugar, melted butter, 1 teaspoon salt, eggs and flour; mix well. Dust a flat surface with a small amount of flour and knead dough into a large ball. Return to bowl and cover. Let rise for 1 hour or until dough has doubled in size. Remove dough from bowl and roll out on a lightly floured surface until dough is a ¼ inch thick rectangle
For Filling: In a small separate bowl, combine brown sugar and cinnamon. Spread 1/3 cup of butter evenly over surface of the dough and cover with cinnamon/brown sugar mixture. Roll dough on itself into a cylinder shape. Cut rolled dough into 1 3/4-inch slices and place 6 at a time on a lightly greased baking sheet, allowing enough room between each to expand. Preheat oven to 400°F, and bake for about 20 minutes or until light brown.
For Glaze: While rolls are baking, combine remaining butter, powdered sugar, vanilla and salt. Beat with an electric mixer until fluffy. Drizzle on hot rolls and serve.
For best flavor and nutrition, Whole Foods Co-op recommends using organic ingredients whenever possible.
The recipe above is for home use only by permission of Whole Foods Co-op.