Friday, January 30, 2015

Easy Cinnamon Rolls

  • 1 (1/4 ounce) package active dry yeast
  • 1 cup warm milk
  • ½ cup granulated sugar
  • ⅓ cup butter
  • 1 teaspoon salt
  • 2 eggs
  • 4 cups flour
  • Filling:
  • 1 cup packed brown sugar
  • 2½ tablespoons cinnamon
  • 2 tablespoons flour
  • ⅓ cup butter, softened
  • Icing:
  • ½ cup butter
  • 1½ cups powdered sugar
  • ¼ cup cream cheese
  • ½ teaspoon vanilla
  • ⅛ 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 ¼ 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 1¾ 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.

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