Ingredients:
2 Pkgs. dry yeast
1/4 Cup warm water
1 Cup scalded milk
1/2 Cup butter, melted
1/2 Cup sugar
1 Teaspoon salt
2 Beaten eggs
4 1/2 to 5 cups flour
Dissolve yeast in warm water: Scald milk. Add butter, sugar and salt. Let cool, add eggs and 2 cups flour. Beat until smooth. Let rest for 10 minutes. Add remaining flour and heat until smooth. Let rise. Roll out to about 1/2” thick as for cinnamon rolls. Brush with better melted, cinnamon and sugar. Roll up and shape in a ring or a greased cookie sheet. With a scissors snip almost to center at 1 “ intervals. Pull section apart and lay face down by twisting. Bake at 350’F. or 375’F. for 15 minutes.
Toppings
2 Tablespoon, melted butter
1 Teaspoon cinnamon
2 Teaspoon cream
3 Tablespoon sugar
1 Cup powdered sugar
Chopped nuts
Mix all together and put on top while still warm. Garnish with cherries. I sometimes add nuts and raisins to cinnamon.
Appetizers & Beverages ● Soups & Salads ● Main Dishes ● Side Dishes & Vegetables ● Breads ● Desserts
©Copyright 2005 Food-Recipes-Free-Online.com
►For permission to reproduce our recipes on your website, click here ◄
Pull Apart Breakfast Cinnamon Rolls
Chile 'n Cheese Breakfast Casserole
Marmalade-Stuffed French Toast
Poppy Seed Muffins with Sour Cream
Excellent any time of the year, but especially good during the fall and winter. The pumpkin flavor is rich and hearty. These are best served with our homemade "Dutch Honey" recipe. This is a rich thick syrup that will last for weeks in the refrigerator. The "Dutch Honey" is also good on ice cream!