Cinnamon Crown Rolls

Serves: 4

Callie Medhurst

1 January 1970

Based on User reviews:

43

Spice

43

Sweetness

49

Sourness

43

mins

Prep time (avg)

5.9

Difficulty

Ingredients:

2 tbsps

Active Dry Yeast

1 cup

Water (warm)

3 cup

Milk

1 cup

Butter (melted)

3 cup

White Sugar

1.5 tsps

Salt

2

Eggs (well beaten)

4.5 cups

All-Purpose Flour

1

Syrup

1 cup

Brown Sugar (packed)

1 tbsp

Corn Syrup

1

Topping

1 tsp

Ground Cinnamon

1 cup

Heavy Cream

Directions:

1

Dissolve the yeast in warm water in a large mixing bowl

2

Let stand until creamy, about 10 minutes

3

Lightly grease the inside of another large mixing bowl, and set aside

4

Meanwhile, heat the milk and 1/2 cup butter in a pan over medium heat

5

Stir in 1/2 cup white sugar and salt

6

Remove from heat, and cool to room temperature

7

Stir the milk mixture into the yeast mixture until blended

8

Mix in the eggs, and gradually stir in the flour, 1 cup at a time, to make a soft dough

9

Turn the dough out onto a clean, lightly floured surface; knead until smooth and elastic, about 10 minutes

10

Place the dough into the greased bowl, turning to coat the surface

11

Cover with a damp cloth, and set in a warm place until dough doubles in size, 1 to 2 hours

12

Lightly grease a 9 inch tube pan with a solid bottom

13

Make the syrup by mixing 1/3 cup butter, brown sugar, and corn syrup in a small pan over medium heat

14

Stir until the butter melts and sugar dissolves

15

Pour evenly into the bottom of the prepared tube pan

16

Punch down the dough, and turn out onto a lightly floured surface

17

Cover with a clean cloth, and let rise 10 minutes

18

Meanwhile, make the topping by mixing 3/4 cup white sugar with the cinnamon in a shallow bowl

19

Pour 1/4 cup melted butter into a second bowl

20

Preheat oven to 350 degrees F (175 degrees C)

21

Divide the dough into 1 inch balls

22

Roll each ball first in the melted butter, then in the cinnamon-sugar mixture

23

Arrange balls side by side around the bottom of the tube pan

24

Cover with a cloth, and set in a warm place until the dough doubles in size, about 1 hour

25

Drizzle1 tablespoon heavy cream over each ball

26

Bake until tops are golden brown, 45 to 55 minutes

27

Remove pan from oven and immediately invert onto a large serving plate