伯朗太太的築夢窩♪♬

2. In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.

3. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

4. While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. (I skipped the pecans)

5. Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle.

6. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture.

7. Start at long side, tightly roll up.

8. Pinch seam to seal. 

9. Brush with remaining 2 tablespoons butter.

10. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.

  With serrated knife, cut into 15 pieces; place cut side down, in prepared pan.

  烤盤內倒入icing mixture後, 開始切捲好的麵糰。

  先切下來兩個邊放一邊,然後再平均切成15塊陸續放在烤盤內。

11. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).

12. Bake in preheated oven for 25 to 30 minutes, until golden brown.

13. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

烤完後翻倒過另一個大烤盤後就完成了! 這樣香濃的肉桂醬(Icing)會更融入於肉桂捲裡. 一般的食譜都是把icing塗在肉桂捲的上面,

這個食譜比較特別!

These cinnamon rolls taste so much like those at the store (Cinnabon...).  Although they don't have the white icing as normal cinnamon rolls, they taste just wonderful! 

好久沒有吃到這麼軟綿香甜的肉桂捲, 大部份吃到的都是讓人失望的乾,也試著做過朋友的食譜, 還是失望。

這個食譜做出來的肉桂捲真的讓我們很滿意, 無法克制一直想再吃, 老公說最好不要常做, 因為會變成漲起來的氣球!

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