Crescent Cinnamon Rolls
Prep Time: 50 minutes
Total Time: 1 hour 50 minutes
Servings: 48 Cressents
This recipe is served at breakfast, as a snack or for dessert. Yum!
Ingredients:
6-1/2 to 7 cups flour
2 packages active dry yeast
2 tablespoons sugar
1 teaspoon salt
1 cup butter, cubed
1 can (12 Oz.) evaporated milk
1/2 cup shortening
1/4 cup water
3 egg yolks
For the Filling
1/2 cup sugar
1-1/2 teaspoons cinnamon
1/2 cup butter, softened, divided
For the Glaze
2 cups confectioners' sugar
3 to 4 tablespoons milk
1/2 teaspoon vanilla
2 tablespoons sugar
1/2 teaspoon ground cinnamon
6-1/2 to 7 cups flour
2 packages active dry yeast
2 tablespoons sugar
1 teaspoon salt
1 cup butter, cubed
1 can (12 Oz.) evaporated milk
1/2 cup shortening
1/4 cup water
3 egg yolks
For the Filling
1/2 cup sugar
1-1/2 teaspoons cinnamon
1/2 cup butter, softened, divided
For the Glaze
2 cups confectioners' sugar
3 to 4 tablespoons milk
1/2 teaspoon vanilla
2 tablespoons sugar
1/2 teaspoon ground cinnamon
Directions:
In a bowl, combine 3 cups flour, yeast, sugar and salt.
In a saucepan, heat butter, milk, shortening and water to 120 to 130.
Add wet ingredients to dry ingredients, then beat just until moistened.
Add egg yolks, then beat until smooth.
Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface, then knead until smooth and elastic, for 6 to 8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, for about 1 hour.
In a small bowl, combine sugar and cinnamon, then set aside.
Punch dough down, then turn onto a lightly floured surface and knead about six times.
Divide dough into four portions, then roll out one portion into a 12" circle and spread with 2 tablespoons butter and sprinkle with 2 tablespoons cinnamon sugar.
Cut into 12 wedges, then roll up each from the wide end and place point side down 3" apart on ungreased baking sheets.
Then curve ends to form crescents.
Repeat with remaining dough, butter and cinnamon-sugar.
Cover and let rise until doubled, for 45 minutes.
Bake at 350 for 15 to 20 minutes or until lightly browned.
Remove from pan and put onto wire racks.
Combine the confectioners' sugar, milk and vanilla, then drizzle over warm rolls.
Combine sugar and cinnamon, then sprinkle over rolls. Enjoy!
In a bowl, combine 3 cups flour, yeast, sugar and salt.
In a saucepan, heat butter, milk, shortening and water to 120 to 130.
Add wet ingredients to dry ingredients, then beat just until moistened.
Add egg yolks, then beat until smooth.
Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface, then knead until smooth and elastic, for 6 to 8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, for about 1 hour.
In a small bowl, combine sugar and cinnamon, then set aside.
Punch dough down, then turn onto a lightly floured surface and knead about six times.
Divide dough into four portions, then roll out one portion into a 12" circle and spread with 2 tablespoons butter and sprinkle with 2 tablespoons cinnamon sugar.
Cut into 12 wedges, then roll up each from the wide end and place point side down 3" apart on ungreased baking sheets.
Then curve ends to form crescents.
Repeat with remaining dough, butter and cinnamon-sugar.
Cover and let rise until doubled, for 45 minutes.
Bake at 350 for 15 to 20 minutes or until lightly browned.
Remove from pan and put onto wire racks.
Combine the confectioners' sugar, milk and vanilla, then drizzle over warm rolls.
Combine sugar and cinnamon, then sprinkle over rolls. Enjoy!
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