Cinnamon Rolls Recipe
- 1 (1/4 ounce) package active dry yeast
- 1 cup warm milk
- 1/2 cup granulated sugar
- 1/3 cup butter
- 1 teaspoon salt
- 2 eggs
- 4 cups flour
- 1 cup packed brown sugar
- 2 1/2 tablespoons cinnamon
- 2 tablespoons flour
- 1/3 cup butter, softened
- 1/2 cup butter
- 1 1/2 cups powdered sugar
- 1/4 cup cream cheese
- 1/2 teaspoon vanilla
- 1/8 teaspoon salt
- For the rolls, dissolve the yeast in the warm milk in a large bowl. Add sugar and 1 cup of the flour. Stir gently, cover and set aside to rise until double in size, about 30-45 minutes.
- Add butter, salt, eggs, and remaining flour, mix well.
- Turn the dough out onto a lightly floured surface and knead about 5 minutes. Dough will be slightly sticky.
- Place in a greased bowl, cover and let rise in a warm place (I put mine in the microwave) about 1 hour or until the dough has doubled in size.
- IF YOU HAVE A BREAD MACHINE: Skip the above steps and put ingredients in according to the machine’s directions. Put on the ‘dough’ setting.
- Punch dough down and roll out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide. It should be approx 1/4 thick.
- To make filling, combine the brown sugar, cinnamon and flour in a bowl.
- Spread the softened butter over the surface of the dough, then sprinkle the brown sugar mixture evenly over the surface.
- Working carefully, from the long edge, roll the dough into a cylinder.
- Place seam-side down on a flat surface. Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan (I usually don’t measure the slices, I just cut it into 12 even pieces). You want the rolls to be barely touching, not too crowded. If you’re pan isn’t big enough, just put some in another pan.
- Let rise until almost double in size, about 30 minutes (If not baking immediately, cover with plastic wrap and refrigerate overnight. Allow to return to room temperature before baking).
- Bake at 375 F for 20-25 minutes or until just golden.
- While the rolls are baking combine the icing ingredients. Beat well with an electric mixer until fluffy. I suggest you make the icing fresh so it’s smooth and fluffy. I made it the night before and stored it in the fridge and I ended up having to add milk and mix again for it to soften up.
- When the rolls are done and cooled slightly, spread generously with icing.
Makes 10-12 rolls.