Monday, December 19, 2011

Cinnamon Rolls (from Brooke S)

Cinnamon Rolls

1 Cup Warm Milk (110 degrees) (30 sec in microwave)
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups flour
1 tsp salt
1/2 white sugar
2 1/2 teaspoons yeast

1 cup brown sugar
2 1/2 TB cinnamon
1/3 cup butter softened

3 oz cream cheese, softened
1/4 cup butter, softened
1 1/2 cup powdered sugar
1/2 tsp vanilla
1/8 tsp salt

Heat Milk to 110 degrees and then add the yeast. Let sit for about 10 minutes. While it sits, melt butter and allow to cool at room temp. Combine the butter, sugar, eggs, and yeast mixture. Add in the salt and the flour. Knead with dough hook until smooth. Place in an oiled bowl and cover. Let it rise until it doubles in size.(about 1 - 1 1/2 hours)

Combine brown sugar and cinnamon in a small bowl. Turn the dough onto a lightly floured surface. Roll the dough into a rectangle. Spread the dough with 1/3 cup soft butter and sprinkle evenly with the brown sugar mixture. Roll up dough and cut into 12 rolls. (use string/floss to do this for a cleaner and easier cut.) Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until doubled (about 30-45 minutes). Meanwhile preheat oven to 350 degrees.

Bake the rolls in the preheated oven until golden brown, about 20 minutes. While rolls are baking combine cream cheese, butter, powdered sugar, vanilla and salt. Mix until creamy.

Spread frosting on warm rolls before serving.

If you are preparing the rolls the night before, prepare the rolls until they are put in the 9x13 pan, then instead of letting them rise, stick the pan in the fridge overnight. The next morning remove from fridge and allow to rise about an hour until doubled, and then bake as instructed.

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