This Italian-style diced tomato cream sauce for spaghetti is extremely excellent. Rich, creamy, and incredibly simple to create! Serve your favorite spaghetti with this simple sauce.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 45 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 12 |
| Yield: | 1 – 8×8 inch pan |
Ingredients
- 1 (.25 ounce) package active dry yeast
- ¾ cup warm water (110 degrees F/45 degrees C)
- ¼ cup white sugar
- ¾ teaspoon salt
- 1 egg, room temperature
- 2 ½ cups bread flour
- ¼ cup butter, softened
- 1 tablespoon ground cinnamon
- ½ cup brown sugar
Instructions
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the yeast mixture with the sugar, salt, egg and 1 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well with 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. Cover with a damp cloth and let rest for 10 minutes.
- Lightly grease an 8×8 inch square baking pan. Roll dough out on a lightly floured surface to 1/4 inch thick rectangle. Smear the dough with butter and sprinkle with cinnamon and brown sugar. Roll up the dough along the long edge until it forms a roll. Slice the roll into 16 equal size pieces and place them in the pan with the cut side up.
- Cover pan with plastic wrap and refrigerate overnight or cover and let rise at room temperature until doubled in volume, about 45 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Bake rolls until golden brown, about 20 minutes.
Nutrition Facts
| Calories | 172 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 181 mg |
| Sugars | 10 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I could only get 12 (3 rows of 4),and cut the brown sugar mixture to a third cup, also cutting the cinnamon a bit. I also added about 1/4 cup each of chopped walnuts and raisins to the filling. Mmmmm!
I adjusted it to make 12 rolls instead of 16 because I wanted to use a mini bundt pan with 12 cavities. I would also suggest since a knife tends to flatten one edge of the dough when cut to use unwaxed dental floss or clean, unused fishing line to cut the dough. You can slide the string under the edge of the dough, wrap it around like you were going to tie a knot through it, but just pull it through without making the knot.
Amazing! I used the 45 minute rise method, and it worked great. Since other reviewers thought 20 min at 400° was too long/too high, I decreased my oven temp to 350°. I wound up having to bake for almost 30 minutes, so I think I’ll try the original instructions next time. (Individual ovens vary, obviously!) The only thing I’d change is to use a bigger pan. I cut the roll into 10 pieces, because I couldn’t fit 16 into the pan. I’m glad I didn’t try, because the 10 rolls were bursting out of the pan when they were finished baking! The finished product was perfect. I topped it with a glaze made of 1T melted butter, 1T milk, 1tsp vanilla, and 1.5 cups confectioners sugar.
Not to bad at my first attempt. Used brown an raw sugar as i ran out of the brown but tasted good nonetheless.
So good!!
This recipe was delicious. My family loved them. Thank you for the recipe!
Baked at 350. They are soft and delicious. I doubled the butter.
Not happy. Not enough prove time. Was dense, I had to add extra sugar and find a recipe for icing. Not impressed.
This is a really good basic recipe!!! I always skimp way back on the butter and brown sugar to keep it on the lighter side, but you could go the other way and make them extra buttery and sugary as well!!! Top them with a cream cheese icing and YUM!!! I’ve never risen them overnight… I just warm my oven to 175 while making the dough, turn it off when it gets to temp, and by the time I’m ready for it, it’s warm and does a perfect job getting these to rise in 1.5 to 2 hours… I only get 6 BIG cinnamon rolls out of this recipe… I cut back on the cook time to 15 minutes… HAPPY BAKING!
Good but kind of dry compared to other recipes
Good but kind of dry compared to other recipes
Made it the first time and killed the yeast- my fault, completely. second making was bang on! Easy recipe, quick and easy to roll out and cut. Let’s see what the family thinks this afternoon. Serving for tea. Fingers crossed!
I have made this recipe twice now. I found dough was too firm for the ingredient proportions listed. Also would not recommend letting them raise at room temp for 45 minutes. They did not rise very much for me. Once I baked the recipe a second time allowing the dough to rise over night, I felt they were improved.
As a last minute idea, these turned out very well. Thet were easy to make and tasted great. Since I did not ice them, I might make the dough just a little bit sweeter next time.
Wonderfully soft and easy to make. I put them in the refrigerator overnight and baked the next morning. Awesome!
These are very good. I added a little to this recipe. I took one apple and diced it up. I sautéed it in 1/4 cup of butter, 1 tsp of cinnamon and 2 tsp of sugar. I added this on top of the cinnamon/sugar and then. rolled them up. I frosted them with cinnamon icing.
I made this as directed in the Dec/Jan 2019 issue of Allrecipes Magazine, which turned the recipe into a supersized cinnamon roll. (Using the same recipe but slightly different method.) I made no changes. This was delicious and my kids and I had a lot of fun making it together.
I needed more filling in the rolls.
These were delicious and soft! At the dvice of others, I changed a couple things. I doubled the filling recipe and baled at 350 for 20 minutes and they turned out great!
I made this for my parents and siblings for a breakfast and bed and they LOVED it and they were gone in one morning.
I love to cook but do not typically bake a lot of sweets. This recipes is great! Followed recipe to a tee and my rolls turned out perfectly! Will make these again for sure!!!