Not your everyday cinnamon rolls!
Bursting full of fall flavors & just the right amount of sweetness!
INGREDIENTS
3 tsp Active Dry Yeast
1/2 cup Warm water
1/4 tsp Sugar
1 1/2 cup Milk
1/2 cup Vegetable Oil
4 1/2 White Flour
1 tsp Salt
1/2 tsp Baking Soda
1/2 cup Butter, softened
3/4 cup Brown Sugar
2 tsp Cinnamon
1/2 tsp Nutmeg
INSTRUCTIONS
Preheat oven to 400 F. In a 1 cup liquid measure dissolve yeast, warm water and sugar. Set aside & allow to rise, it should double in height(about 10 min).
In a small saucepan heat milk until warmed, Do Not Burn!
In a large mixing bowl combine flour, salt, baking soda, cinnamon & mix lightly, making a well in the center.
In a medium mixing bowl combine warmed milk, vegetable oil & yeast mixture, pour into well
of dry mixture. Mix in wet mixture until dough starts to form. Using hands to completely form
ball, knead on floured surface 20 times. Place back in bowl, cover with fresh tea towel. Allow to rise, sitting bowl on top of oven.
Combine softened butter brown sugar & spices in small bowl. Stir until smooth.
Roll out dough on a lightly floured surface, into a rectangular shape & about 1" inch thick.
Spread cinnamon brown sugar butter mixture over dough, spread to outside edges, set 2 tbsp aside to drizzle on top. Roll dough from outside in, creating a long cylinder shape. Cut with a sharp knife to desired thickness.
Place in a greased 9" spring-form pan in a circular pattern. Drizzle remaining butter mixture on top.
Place on center rack of oven. Bake until golden brown & fragrant, about 20-25 min. Allow to cool, then enjoy! Great with cream cheese icing
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