Signature Dish of Helen Peagram

Helen's Cinnamon Nut Rolls

Serving Size: 12

1 teaspoon Yeast, quickrise
1/4 cup Butter
1 cup Milk plus
1/8 cup Milk
1 teaspoon Salt
1/2 cup Sugar
4 cups Flour
4 tablespoons Gluten
2 Eggs
1/4 cup Butter for pan
1/4 cup Brown sugar packed - for Pan
1/4 cup Butter for rolls
1/2 cup Brown sugar packed - for Rolls

Warm milk and add eggs to make 1 1/2 cups. Put in mixer bowl or pan. Melt butter and add to bowl. Add sugar, salt, 4 cups flour and gluten. Add yeast last. Turn on mixer with dough hook and mix well then let knead for 10 minutes. Let rise till over double. Or turn breadmaker on in dough mode. Cream together 1/4 cup brown sugar and 1/4 cup butter and spread in bottom of a 8X12 pan. Roll out 12 x 16. Spread with 1/4 cup butter and sprinkle with brown sugar and cinnamon. Sprinkle nuts or raisins over surface as desired and press all down. Roll up tightly and cut in 2 inch sections. Place slices cut side down about an inch apart in pan and let rise till doubled in a warm, draft free place, covered with a tea towel. Bake at 375 for 25 minutes.

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