Things You'll Need:
- 7 1/2 cups all-purpose flour
- 2/3 cup granulated sugar
- 2 packages quick-rising yeast
- 2 teaspoons salt
- 1 cup nonfat milk
- 1/2 cup water
- 1/4 cup of butter, cut up
- 2 eggs (at room temperature)
- 1/4 cup butter melted
- 1 cup granulated sugar mixed with 2 teaspoons ground cinnamon
- 1 cup of powdered sugar
- 1/3 cup packed brown sugar
- 3 tablespoons butter, malted
- 1/2 teaspoon vanilla
- 4 to 5 tablespoons fat-free milk
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Step 1
In a large bowl combine 6 1/2 cups of flour, the 2/3 cup granulated surgar, the yeast, and salt. In a microwave-safe bowl combine the 1 cup milk, the water and the 1/4 cup cut-up butter. Microwave on 100% power (high) just until mixture reaches 120 degrees fahrenheit to 130 degrees fahrenheigt; mix into flour mixture. Stir in the eggs and enough of the remaning 1 cup flour to make a moderately soft dough. Knead on a floured surface for 5 to 10 minutes or until smooth and elastic. Cover and let stand 15 minutes.
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Step 2
On a lightly floured surface, roll out dough to form a 20x14-inch rectangule. For filling, brush with the 1/4 cup melted butter; sprinkle with sugar-cinnamon mixture. Roll up from the long side. Moisten and pinch the seam closed.
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Step 3
Using a sharp knife, cut into sixteen 1 1/4-inch sloces. Arrange on a greased cookie sheet with sides or a jelly-roll pan in five rows of three, placing cut sides of the rolls up. Cover and let rise in a warm draft -free place until doubled in size (about 1 hour).
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Step 4
Pre-heat oven to 375 degrees fahrenheit. Bake rolls for 20 to 25 minutes or until light brown. Meanwhile, for ocing, combine powdered sugar,brown sugar, 3 tablespoons melted butter, and the vanilla. Stir in enough of the 4 to 5 teaspoons milk to make icing of spreading consistency. Spread over warm rolls.
