7-8 cups flour
2/3 cup plus 1 teaspoon sugar
2 teaspoons salt
2 packages active dry yeast
1 cup water
1 cup milk
2/3 cup margarine
2 eggs, at room temperature and beaten
1 cup melted butter, divided
3 cups brown sugar
3 tablespoons flour
3 tablespoons Korintje cinnamon
1 cup powdered sugar
2 tablespoons butter or margarine, melted
1 teaspoon vanilla extract
3-4 tablespoons lemon juice
In a large bowl, mix 5 cups flour, 2/3 cup sugar, salt and yeast and set aside.
In a sauce pot, pour water, milk, remaining one tablespoon sugar and margarine. Heat until about 130 degrees Fahrenheit.
Combine the milk mixture into the flour mixture.
Add in the eggs, adjust flour as needed if mixture is to wet. Knead the mixture until a soft dough forms.
Transfer the dough on a floured surface and knead by hand for about eight to ten minutes or until smooth and elastic.
The dough should be sticky, but a small amount of flour can be sprinkled if needed. Cover and let ot rise for 1 hour in a non-drafty area.
Divide the dough into two portions, rolling each portion to about eight inches by 14 inches.
For the Filling:
In a small bowl, mix the sugar, cinnamon, and flour. Set aside.
Brush 1/2 cup of the melted butter over the dough. Sprinkle about 1/2 cup of the filling to cover the dough.
Roll the dough in jellyroll fashion, starting at the eight-inch edge.
Brush the roll with 1/4 cup of the remaining butter and sprinkle with the 1/4 cup of remaining cinnamon/sugar mixture.
Slice the dough into 12 to 15 pieces.
Spread the remaining butter over a large baking sheet with edges.
Sprinkle the remaining cinnamon/sugar mixture over the butter.
Place the dough slices close together in the pan.
Allow to rise for another 30-45 minutes. Preheat oven to 350 degrees Fahrenheit.
Bake for 25-30 minutes or until browned.
Allow to cool.
Prepare the icing by mixing the powdered sugar, melted butter or margarine and lemon juice in a small bowl.
Spread the icing over the warm cinnamon rolls.
Serve and enjoy!! Happy baking ?