Sunday Cinnamon Rolls

Recipe By : Hulbert's Restaurant - Ashtabula, OH
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
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1 package active dry yeast
1/4 cup water
1 cup milk -- scalded
2 tablespoons sugar
2 tablespoons butter
1 teaspoon salt
3 1/2 cups all-purpose flour
1 egg
Filling:
1/2 cup brown sugar
1/4 cup melted butter
1 1/2 teaspoons ground cinnamon
1 Stick y Topping:
1/2 cup light or dark corn syrup
1/4 cup brown sugar
1/4 cup melted butter
1/2 teaspoon ground cinnamon

Soften yeast in water. Combine scalded milk, sugar, 2 tbsp. butter and salt; mix well and cool to lukewarm. Add 1 cup flour; beat well. Beat in softened yeast and egg.
Gradually beat in the 2-1/2 cups additional flour to make a soft dough. Place in greased bowl, turning to coat the dough. Cover with clean towel and let rise in warm place till doubled in bulk. Preheat oven to 350 F. Punch down dough and turn out onto a lightly floured surface. Divide the dough in half. Roll out each half in a rectangle, approximately 16x8-inches. Spread with filling and roll up lengthwise; seal edge. Cut in 1-inch slices.
Mix together the topping ingredients and place in well greased pan. Place roll slices cut-side down in pan on the topping. Let rise until double in bulk. Bake at 350 F. for 20 to 25 minutes or until golden brown. While still warm, turn pan upside-down so topping may run down sides of rolls. Serve warm. Or they can be cooled to freeze and reheated in oven or microwave.

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