Cinnamon Rolls

1 package (1/4 ounce) active dry yeast
1 cup warm milk (110° to 115°)
1/2 cup sugar
1/3 cup butter, melted
2 large eggs
1 teaspoon salt
4 to 4-1/2 cups all-purpose flour
Filling:
1/4 cup butter, melted
3/4 cup packed brown sugar
2 tablespoons ground cinnamon
Cream Cheese Frosting:
1/2 cup butter, softened
1-1/2 cups confectioners’ sugar
1/4 cup cream cheese, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt

In a large bowl, dissolve yeast in warm milk. Add the sugar, butter, eggs, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch the dough down. Turn onto a floured surface; divide in half. Roll each portion into an 11×8-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting from a long side; pinch seam to seal.

Cut each into eight slices. Place cut side down in two greased 13×9-in. baking pans. Cover and let rise until nearly doubled, about 1 hour.

Bake at 350° for 20-25 minutes or until golden brown. Cool in pans on wire racks.

In a small bowl, combine frosting ingredients until smooth. Frost rolls.

Store in the refrigerator.

Yield: 16 rolls.


FineDineCurved Lip and Flat Base Stainless Steel Mixing / Prep Bowl Kitchen Set, Mirror Finish, 6 Pieces

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