Cinnamon Roll Strudel
Flaky, buttery strudel!
For the Dough:
8 ounces butter, room temperature
For the Filling:
Cinnamon and sugar for topping
In a large bowl, mix together flour, sour cream and 2 sticks of butter with a hand mixer, stand mixer or wooden spoon just until combined.
Roll the dough into four balls and refrigerate overnight, covered.
The next day, preheat the oven to 350 degrees F.
Roll each ball into a thin (1/8 inch or so) rounded rectangle type thing on parchment paper.
For the filling, mix together sugars, 1/3 cup softened butter and 1 tablespoon cinnamon. Spread on your dough, not getting too close to the edges.
Add nuts and roll up like a jelly roll. If your dough is sticking, use the parchment paper to carefully lift it off.
Sprinkle with a whole lot of cinnamon and sugar, and repeat with your other balls.
Bake for 30 minutes or until golden brown. Cool on cooling rack, and then slice into 1 1/4 inch pieces.
Also, will need to refrigerate dough overnight.
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