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Rating: 4.5/5 (2 votes cast)

Meal Type: Breakfast
Total Time:
Cook Method: Oven
     Serving Size: 18 - Change
Nutritional Facts
Servings Per Recipe: 18

Amount Per Serving
Calories 212
% Daily Value**
Total Fat 4g
Saturated Fat 1g
Unsaturated Fat 1g
Cholesterol 31mg
Sodium 148mg
Total Carbohydrate 39g
Dietary Fiber 1g
Sugars 12g
Protein 6g
Vitamin A  1%Vitamin C  0%
Calcium  3%Iron  4%
Potassium  3%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cinnamon Butterfly Rolls

Recipe Tags: Bread Recipes

Date Added: April 07, 2017


1 Package Dry Yeast 2.5 tsp
1 Teaspoon Salt 1 t.
1/2 Cup Sugar (for decoration)
2 Teaspoons Extract Of Vanilla or almond extract
1 Cup Milk up to 1
2 Eggs slightly beaten with
1 Teaspoon Cinnamon ground
4 1/3 Cups Flour all-purpose
1/2 Cup Pecan chopped
1/2 Cup Brown Sugar packed
1/2 Cup Raisin dark seedless
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1. In large bowl, combine sugar, salt, yeast and 1 cup flour.

2. In 1-quart saucepan over low heat, heat milk and 1/2 cup butter or margarine (1 stick) until very warm (120-130'F).

3. Butter or margarine does not need to melt. With mixer at low speed, gradually beat liquid into dry ingredients just until blended.

4. Increase speed to medium; beat 2 minutes. Beat in vanilla extract, 1 egg, and 1 cup flour to make a thick batter; continue beating 2 minutes scraping bowl often.

5. With wooden spoon, stir in 2 cups flour to make a soft dough.

6. Turn dough onto floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/3 cup).

7. Shape into ball; place in greased large bowl, turning to grease top.

8. Cover; let rise in warm place (80-85'F) until doubled, about 1 1/2 hours.

9. Punch down dough. Turn dough onto lightly floured surface; cut dough in half; cover and let rest 15 minutes.

10. Grease 2 large cookie sheets. In small bowl, mix brown sugar, pecans, raisins, and cinnamon.

11. In small saucepan over low heat, melt 4 T butter or margarine (1/2 stick).

12. With floured rolling pin, roll half of dough into 17 1/2x12" rectangle.

13. Brush with half of melted butter; sprinkle with half of brown-sugar mixture.

14. From 17 1/2" edge, roll dough jelly-roll fashion; pinch seam to seal.

15. Cut roll into 9 wedges, 2 1/2 inches at wide side, 1 inch at short side.

16. Turn wedges short side up. Press handle of wooden spoon across each.

17. Repeat with other half of dough. Place rolls 2 inches apart on cookie sheets.

18. Cover; let rise in warm place until doubled, about 1 hour.

19. Preheat oven to 350'F In cup, beat remaining egg; with pastry brush, brush rolls.

20. Bake rolls 20 minutes or until golden. Remove rolls from cookie sheets; cool on wire racks.

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Dietary Notes:
This recipe is low-saturated fat with 0.72g per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Yeast, Gluten, Natural Sweeteners, Fructose Malabsorption, Pecan allergies.
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