Cinnamon Rolls Recipe
Copy & Paste into your blog!
This work is licensed under a Creative Commons Attribution-Share Alike 3.0 License
Ingredients
Dough 3 c. warm milk3/4 c. melted butter3/4 c. sugar1 T. salt2 pkts. rapid rise yeast3 egg yolks7+ c. all-purpose flourFilling
2 sticks butter, softened & divided2 T. cinnamon, divided2 c. brown sugar, divided Icing
8 oz. cream cheese, softened1-2 c. powdered sugar, to tasteMilk, as needed
Recipes for your iPhone
Find delicious recipes on what ingrediants you already have! Download iPhone app now!
How to make Cinnamon Rolls
Combine warm milk, melted butter and sugar, checking to make sure that it is lukewarm before adding yeast. (Just stick your finger in and if it's a slightly warmer than body temperature, you're OK.) Stir in yeast and allow it to foam to make sure yeast is good. Pour milk mixture into the bowl of a stand mixer, fitted with a dough hook. (I use a KitchenAid, but you can also beat this by hand...prepare to use some muscle!) Stir in remaining ingredients and mix on medium speed until a smooth dough forms.
When dough has come together, start adding handfuls of additional flour (if needed) while mixer is running, until dough begins to pull away from the bowl. Stop mixer and dump out dough onto a lightly floured surface. Meanwhile, clean out mixing bowl and oil lightly. Return dough back to oiled bowl and lightly oil the surface of the dough and cover loosely with a clean kitchen towel.
Let rise for about 1 hour.
Punch down dough and knead by hand on a floured surface for a couple of minutes. Let rest for 5 minutes. Divide dough in half and roll out onto a floured surface to about a 15x9-inch rectangle and about 1/4-inch thickness. Spread with 1 stick soft butter all the way to the edges of dough, then with cinnamon and sugar. Beginning at the 15-inch end, roll dough into a tight log and seal edges and ends by crimping tightly with fingers. Repeat with remaining dough and filling ingredients.
Preheat oven to 375 degrees.
Slice into 1 1/2-inch slices and place cut side up on a lightly greased baking pan. Let rise until double in size (about 30-45 minutes). Bake at 375 degrees for 15 to 25 minutes or until light golden brown.
For icing:
In a medium bowl, beat cream cheese and powdered sugar until creamy. Add milk to desired consistency. Drizzle over warm cinnamon rolls.
Yields: about 2 dozen large rolls
“What's your favorite breakfast bread?”