Brown sugar sticky rolls
Last updated 6/12/2012 1:11:01 AM. Recipe ID 38414. Report a problem with this recipe.
Title: Brown sugar sticky rolls
Yield: 20 Servings
1 c Packed brown sugar
1 c Whipping cream
8 tb Sugar
3 tb Cold butter, cut in 3 pieces
2 ts Cinnamon
2 3/4 To 3 1/4 cups all-purpose
1 pk Active dry yeast
1 ts Salt
3/4 c Hot water
1 Egg, beaten
Makes 20 rolls
Sprinkle brown sugar evenly over bottom of greased 13x9x2-inch baking
pan. Pour cream evenly over brown sugar. Reserve.
Fit processor with steel blade. Measure 6 tablespoons of the sugar, 1
tablespoon of the butter and cinnamon into work bowl. Process on/off
2 or 3 times until mixed. Remove from work bowl and reserve.
Measure 1 cup of the flour, remaining 2 tablespoons sugar and butter,
yeast and salt into work bowl. Process on/off 3 or 4 times to blend.
Turn processor on and pour water through feed tube into flour mixture.
Process until mixture is smooth, about 30 seconds. Add egg and process
until blended, 5 seconds.
Add 1 3/4 cups of the remaining flour to batter in work bowl. Process
until flour is blended in, about 15 seconds. Gradually add just
enough of the remaining flour to make a soft and pliable dough that
cleans the sides of the bowl. Turn off processor and let dough stand
in work bowl 10 minutes.
Turn dough onto lightly greased surface and roll into 15x7-inch
rectangle. Sprinkle cinnamon mixture over dough. Roll up dough
jelly-roll fashion. Pinch seam with fingers to seal. Cut into 20
slices. Place slices cut side down on the cream mixture.
Cover pan and let stand in a warm place until doubled, about 1 hour.
Heat oven to 400 F. Bake rolls until golden, 20 - 25 minutes. Cool 5
minutes in pan. Invert onto serving platter. Serve warm or at room
Food Processor Bread Book From the collection of Jim Vorheis
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