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Ingredients:
½ cup warm water
2 pkgs. quick-rise yeast
2 sticks butter, softened
1 cup milk
1 tsp. salt
4 cups self-rising flour
1 cup plus 2 tbsp. sugar
cinnamon to taste
Glaze:
1 cup powdered sugar
3 tbsp. milk
Dissolve yeast in water and add 2 tbsp. sugar. Melt ½ stick of butter and add to milk. Combine with yeast mixture. Mix in salt and flour. Let rise for 45 minutes.
Roll dough out on floured surface, forming a rectangle about ¼-inch thick. Mix 1 cup sugar with 1½ sticks of butter and add cinnamon. Spread over dough. Roll into a log and cut into ½-inch slices. Place on pan; let rise for 30 minutes.
Bake at 400˚ for 10-15 minutes. Combine powdered sugar and 3 tbsp. milk; drizzle over warm cinnamon rolls.
½ cup warm water
2 pkgs. quick-rise yeast
2 sticks butter, softened
1 cup milk
1 tsp. salt
4 cups self-rising flour
1 cup plus 2 tbsp. sugar
cinnamon to taste
Glaze:
1 cup powdered sugar
3 tbsp. milk
Dissolve yeast in water and add 2 tbsp. sugar. Melt ½ stick of butter and add to milk. Combine with yeast mixture. Mix in salt and flour. Let rise for 45 minutes.
Roll dough out on floured surface, forming a rectangle about ¼-inch thick. Mix 1 cup sugar with 1½ sticks of butter and add cinnamon. Spread over dough. Roll into a log and cut into ½-inch slices. Place on pan; let rise for 30 minutes.
Bake at 400˚ for 10-15 minutes. Combine powdered sugar and 3 tbsp. milk; drizzle over warm cinnamon rolls.
