CINNAMON ROLLS
- 1 (1/4 ounce) package dry yeast
- 1 cup warm milk
- 1/2 cup granulated sugar
- 1/3 cup butter
- 1 teaspoon salt
- 2 eggs
- 4 cups flour
FILLING
- 1 cup packed brown sugar
- 1/4 cup sugar
- 4-6 tablespoons cinnamon
- 1/2 cup butter , softened
FROSTING
- 8 tablespoons butter
- 1 1/2 -2 cups powdered sugar
- 8 ounces cream cheese
- 1/2 teaspoon vanilla
Directions:
For the rolls, dissolve the yeast in the warm milk in a large bowl
Add sugar, butter, salt, eggs, and flour, mix well.
Knead the dough into a large ball, using your kitchen-aid mixer and bread hook or hands on lightly dusted surface with flour.
Put in a greased bowl, and lightly grease dough cover bowl with warm wet towel and let rise in a warm place about 1 hour or until the dough has doubled in size.
Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.
It should be approx 1/4 thick preheat oven to 400 degrees
To make filling, combine the brown sugar, sugar and cinnamon in a bowl.
Spread the softened butter over the surface of the dough, then sprinkle the brown sugar/sugar and cinnamon mixture evenly over the surface.
Working carefully, from the long edge, roll the dough down to the bottom edge
Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan, 4 across on most cookie/jelly roll pans
Bake for 10 minutes or until light golden brown.
While the rolls are baking combine the frosting ingredients.
Beat well with an mixer until fluffy.
When the rolls are done, spread generously with frosting.
** I like to add raisins or pecans to my cinnamon rolls. You can too. Just sprinkle a generous hand full along with the butter and cinnamon sugars. I also prefer caramel coating to frosting. For this I boil 1/2 cup (1 stick) butter with 1/2 cup brown sugar to a rolling boiling. Boil for 1 full minute. Remove from heat and pour a generous amount over each cinnamon roll. To make Caramel Pecan Rolls, simply add a generous amount of pecans to the top of the rolls before pouring the caramel over the top.
