I will post the recipe below, there is a mistake on the CDK site...the original recipe forgets something.
Ingredients:
-----DOUGH-----
1 cup Milk
1 package (1/4-oz) active dry yeast
1/3 cup sugar PLUS
1 teaspoon sugar
1/4 cup Warm water
4 tablespoons Butter -- melted
1 1/2 teaspoon Salt
2 1/2 cups cups all-purpose flour (more as needed)
-----FILLING-----
4 tablespoons Butter -- at room temperature
1/2 cup Brown sugar
1 tablespoon Ground cinnamon
-----POWDERED SUGAR GLAZE-----
1/2 cup Powdered sugar
4 tablespoons Margarine -- melted
1 teaspoon Vanilla extract
-----DOUGH-----
1 cup Milk
1 package (1/4-oz) active dry yeast
1/3 cup sugar PLUS
1 teaspoon sugar
1/4 cup Warm water
4 tablespoons Butter -- melted
1 1/2 teaspoon Salt
2 1/2 cups cups all-purpose flour (more as needed)
-----FILLING-----
4 tablespoons Butter -- at room temperature
1/2 cup Brown sugar
1 tablespoon Ground cinnamon
-----POWDERED SUGAR GLAZE-----
1/2 cup Powdered sugar
4 tablespoons Margarine -- melted
1 teaspoon Vanilla extract
Directions:
Make the dough: In a saucepan, bring the milk just to the boiling point. Remove from the heat and let cool.
In a large bowl, stir the yeast and 1 teaspoon of the sugar into the warm water and let it stand for 5 minutes.
Stir in the cooled milk, melted butter salt and 1 cup of flour. Beat this with a spoon or an electric mixer until smooth.
Gradually stir in 1 1/2 cups more flour and 1/3 cup sugar, keeping the dough smooth. If the dough is still moist, stir in more flour, 1 tablespoon at a time, to make a soft dough. Cover with a dry cloth and let rise in a warm place until the dough doubles in bulk, about 1 hour. Punch down and divide in half.
Fill and bake the rolls: Grease and flour two large baking sheets. On a lightly oiled board, with a lightly floured rolling pin, roll out and stretch one piece of dough to make a 12-by-8- inch rectangle.
Spread half the soft butter over the top of the dough. Sprinkle with half the brown sugar and cinnamon.
Beginning on a long side, roll up tightly, jelly-roll fashion. Repeat with the remaining dough, butter, brown sugar and cinnamon. Cut the dough into 2-inch slices and place on the baking sheets. Cover and let rise until doubled in bulk, about 45 minutes.
Preheat the oven to 350 degrees. Bake the rolls for 12 to 15 minutes or until golden brown.
Glaze the rolls: In a small bowl beat all the glaze ingredients until creamy and smooth. Coat the rolls with the glaze immediately after taking them out of the oven. Allow the rolls to cool on a wire rack.
In a large bowl, stir the yeast and 1 teaspoon of the sugar into the warm water and let it stand for 5 minutes.
Stir in the cooled milk, melted butter salt and 1 cup of flour. Beat this with a spoon or an electric mixer until smooth.
Gradually stir in 1 1/2 cups more flour and 1/3 cup sugar, keeping the dough smooth. If the dough is still moist, stir in more flour, 1 tablespoon at a time, to make a soft dough. Cover with a dry cloth and let rise in a warm place until the dough doubles in bulk, about 1 hour. Punch down and divide in half.
Fill and bake the rolls: Grease and flour two large baking sheets. On a lightly oiled board, with a lightly floured rolling pin, roll out and stretch one piece of dough to make a 12-by-8- inch rectangle.
Spread half the soft butter over the top of the dough. Sprinkle with half the brown sugar and cinnamon.
Beginning on a long side, roll up tightly, jelly-roll fashion. Repeat with the remaining dough, butter, brown sugar and cinnamon. Cut the dough into 2-inch slices and place on the baking sheets. Cover and let rise until doubled in bulk, about 45 minutes.
Preheat the oven to 350 degrees. Bake the rolls for 12 to 15 minutes or until golden brown.
Glaze the rolls: In a small bowl beat all the glaze ingredients until creamy and smooth. Coat the rolls with the glaze immediately after taking them out of the oven. Allow the rolls to cool on a wire rack.
