How to make it

  • In a small bowl, mix milk, sugar, yeast and 1/3 cup of butter until dissolved. Set aside to proof, about 10 minutes.
  • While waiting for mixture to foam, in a stand mixer, combine flour, salt and eggs. Mix until well blended.
  • When yeast mixture is properly proofed, add into stand mixer with a dough hook and blend on speed 2 until a ball forms.
  • If it still looks wet add additional flour. Finished dough should be smooth and slightly tacky.
  • Put ball in a oiled bowl (roll dough to evenly coat with oil) and cover with a towel or plastic wrap and place in a warm area to rise.
  • When the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes.
  • In a small bowl, blend 1 cup brown sugar and cinnamon.
  • Roll dough into a 16x24 inch rectangle.
  • Evenly coat the bread with 1/3 cup of melted butter. Spread brown sugar and cinnamon mixture over top of butter.
  • Roll of dough and cut into 12 equal pieces.
  • Put into a greased 9x13 baking pan.
  • Cover and let rise until doubled in size.
  • While this is rising, melt butter on low-medium heat in a small saucepan. Add in 1 cup of brown sugar and heavy cream and mix until brown sugar is disolved. Remove from heat and set aside.
  • When rolls are doubled, pour butter/brown sugar/cream mixture evenly over top.
  • Bake in a 375 degree oven for 20 minutes, or until the rolls start to brown on top.
  • Tightly cover pan with tinfoil and flip onto a hard surface (I use my smooth top stove) so the tinfoil is now the bottom. Slowly remove pan and allow the rolls to sit for 5 minutes.

Reviews & Comments 2

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  • mommyluvs2cook 5 years ago
    These sound like they are great to make the night before and reheat in the morning quickly. Bet they are delicious!
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  • NPMarie 5 years ago
    Excellent! Sounds delicious:)
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