Cinnamon Butterfly Rolls Recipe
This is how I show my love to my near and dear ones, yes by preparing their favorite Cinnamon Butterfly Rolls using this recipe. The primary ingredient in this is Milk Product. A great Snack recipe is one like this. Please try this recipe of Cinnamon Butterfly Rolls and if you are fully satisfied, spread the taste by sharing on other social networks.
Ingredients
1/2 cup sugar
1 teaspoon salt
1 package active dry yeast
About 4 1/3 cups all-purpose flour
1 cup milk
Butter or margarine
2 teaspoons vanilla extract
2 eggs
1/2 cup packed brown sugar
1/2 cup pecans, chopped
1/2 cup dark seedless raisins
1 teaspoon ground cinnamon
Directions
1. In large bowl, combine sugar, salt, yeast, and 1 cup flour. In 1-quart saucepan over low heat, heat milk and 1/2 cup butter or margarine (1 stick) until very warm (120° to 130°F.). Butter or margarine does not need to melt.
2. With mixer at low speed, gradually beat liquid into dry ingredients just until blended. Increase speed to medium; beat 2 minutes. Beat in vanilla extract, 1 egg, and 1 cup flour to make a thick batter; continue beating 2 minutes, scraping bowl often. With wooden spoon, stir in 2 cups flour to make a soft dough.
3. Turn dough onto floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/3 cup). Shape into ball; place in greased large bowl, turning to grease top. Cover; let rise in warm place (80° to 85°F.) until doubled, about 1 1/2 hours.
4. Punch down dough. Turn dough onto lightly floured surface; cut dough in half; cover and let rest 15 minutes. Grease 2 large cookie sheets. In small bowl, mix brown sugar, pecans, raisins, and cinnamon. In small saucepan over low heat, melt 4 tablespoons butter or margarine (1/2 stick).
5. With floured rolling pin, roll half of dough into 17 1/2 by 12" rectangle. Brush with half of melted butter; sprinkle with half of brown-sugar mixture. From 17 1/2-inch edge, roll dough jelly-roll fashion; pinch seam to seal. Cut roll into 9 wedges, 2 1/2 inches at wide side, 1 inch at short side.
6. Turn wedges short side up. Press handle of wooden spoon across each. Repeat with other half of dough.
7. Place rolls 2 inches apart on cookie sheets. Cover; let rise in warm place until doubled, about 1 hour.
8. Preheat oven to 350°F. In cup, beat remaining egg; with pastry brush, brush rolls. Bake rolls 20 minutes or until golden. Remove rolls from cookie sheets; cool on wire racks.
2. With mixer at low speed, gradually beat liquid into dry ingredients just until blended. Increase speed to medium; beat 2 minutes. Beat in vanilla extract, 1 egg, and 1 cup flour to make a thick batter; continue beating 2 minutes, scraping bowl often. With wooden spoon, stir in 2 cups flour to make a soft dough.
3. Turn dough onto floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/3 cup). Shape into ball; place in greased large bowl, turning to grease top. Cover; let rise in warm place (80° to 85°F.) until doubled, about 1 1/2 hours.
4. Punch down dough. Turn dough onto lightly floured surface; cut dough in half; cover and let rest 15 minutes. Grease 2 large cookie sheets. In small bowl, mix brown sugar, pecans, raisins, and cinnamon. In small saucepan over low heat, melt 4 tablespoons butter or margarine (1/2 stick).
5. With floured rolling pin, roll half of dough into 17 1/2 by 12" rectangle. Brush with half of melted butter; sprinkle with half of brown-sugar mixture. From 17 1/2-inch edge, roll dough jelly-roll fashion; pinch seam to seal. Cut roll into 9 wedges, 2 1/2 inches at wide side, 1 inch at short side.
6. Turn wedges short side up. Press handle of wooden spoon across each. Repeat with other half of dough.
7. Place rolls 2 inches apart on cookie sheets. Cover; let rise in warm place until doubled, about 1 hour.
8. Preheat oven to 350°F. In cup, beat remaining egg; with pastry brush, brush rolls. Bake rolls 20 minutes or until golden. Remove rolls from cookie sheets; cool on wire racks.
