posted by SandyOH 02-22-100 6:26 PM

* Exported from MasterCook *
Recipe By : Sandy's Recipe Journal
Serving Size : 6 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup milk
1/4 cup sugar
1 teaspoon salt
1/4 cup oil
1 package active dry yeast
1/4 cup warm water
1 egg -- beaten
3 1/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon ground cinnamon
Confectioner's sugar glaze

Scald milk; stir in the 1/4 cup sugar, salt and oil. Cool to lukewarm. Dissolve yeast in warm water in a large, warm bowl. Stir in lukewarm milk mixture, beaten egg and 1/2 the flour. Beat until smooth. Now stir in enough additional flour to form soft dough.

On a lightly floured surface, knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover, let rise in warm place, free from draft, until doubled in bulk about 1 hour.
Combine remaining sugar and cinnamon; set aside.

Punch down dough. On lightly floured surface, divide dough in half. Roll the halves of dough into 14x9-inch rectangles. Sprinkle each with the cinnamon-sugar mixture. Roll up tightly to form 9-inch rolls; seal edges firmly.

Cut each roll into 9 equal pieces; place on greased baking sheets, cut side up. Press down slightly to flatten.
Cover; let rise in warm place until doubled in bulk, about 30 minutes.

Deep-fry cinna-swirls in hot oil (375 F.) for 2 to 3 minutes or until brown on both sides. Drain on absorbent paper. While warm, dip in confectioner's sugar glaze.

Makes 18

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