Prep 20 mins
Cook 1 hr 30 mins
delicious. These are just like the rolls my grandma used to make for us growing up.
- 4 -5 cups flour
- 1⁄3 cup sugar
- 1⁄2 teaspoon sugar
- 3 tablespoons yeast (or 3 1/4 ounce packets)
- 1⁄2 cup butter
- 1 2⁄3 cups milk
- 2 eggs
for the filling
- 1⁄2 cup unsalted butter, softened
- 1⁄2 cup sugar
- 1 1⁄2 teaspoons cinnamon
- 1 egg, beaten, to glaze
- use a roasting pan about 10X13 inch (or a 9X13 inches Brownie Pan).
- preheat oven to 450°F.
- Combine the flour, sugar, salt, and yeast in a large bowl.
- Melt the butter and whisk it into the milk and eggs, then stir it into the flour mixture.
- Mix to combine and then knead the dough either by hand or using the douhg hook of an electric mixer until it's smooth and springy.
- Form dough into a ball, place in an oiled bowl, cover with plastic wrap, and leave it to rise for about 25 minutes.
- Take on third of the dough and roll it or stretch it to fit the bottom of your pan; this will form the bottom of each bun when it has baked.
- Roll out the rest of the dough on a lightly floured surface, aiming to get a rectangle of rougly 20 by 10 inches.
- Mix the filling ingredients in a small bowl and then spread the rectangle with the buttery cinnamon mixture.
- Try to get even coverage on the whole of the dough.
- Roll it up from the longest side until you have a giant sausage.
- Cut the roll into 3/4 inch slices, which should make about 20 rounds.
- Set the rounds in lines on top of the dough in the pan, swirly cut-up side up.
- Don't worry if they dont fit snuggly together as they will swell and become puffy when baked.
- Brush the rolls with egg and let rise again for about 15 minutes to let them get a little puffy.
- Put in the hot oven and bake for 20- 25 minutes (mine were ready in 20).
- The rolls should be risen and brown in color.
- remove them from the pan and leave to cool slightly on a rack- eat warm.