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Bundt Pan Cinnamon Rolls

Bundt Pan Cinnamon Rolls
Hot, sticky, cinnamon sweet. They smell great while they're baking, too.

  • Ingredients:
    1 tblsp active dry yeast
    1/4 C lukewarm water
    2 eggs, beaten
    1/2 C vegetable oil or melted margarine
    1 C lukewarm milk (not hot!)

    Dry mixture - mix together:
    5 to 6 C flour
    1 tsps salt
    1/2 C sugar
    Cinnamon mixture
    1 stick margarine, melted (small bowl #1)
    1 C sugar mixed with 3 tsps cinnamon (small bowl #2)
    1. In a small bowl, dissolve the yeast in lukewarm water. (I give the mixture a few minutes to check and see if the yeast is going to rise at this point or the whole batch will be wasted.)
    2. Blend in the eggs and oil (or melted margarine). Add the milk. Stir well.
      Add the flour mixture. Knead until the dough is smooth. (About 5 minutes)
    3. Lightly butter a bowl. Place the dough into the bowl, cover with a damp towel, and let rise until double in size.
    4. Punch down. Take small amounts of dough (about the size of a small egg) roll into a ball, dip into the melted margarine, into the cinnamon and sugar mixture, then place into the lightly buttered Bundt pan. Line the inside and place throughout the Bundt pan.
    5. Let rise again. Bake at 350 degrees for about 40-45 minutes. Check often. I stick a knife into it to check for doneness.
    6. Turn Bundt pan upside down on a plate while still hot.
      Eat while hot. Pull off and enjoy!!!

    Connie

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    Last update December 15, 1999