Cinnamon Rolls
Simply delicious!
Ingredients:
Dough:
2 1/4 teaspoon active dry yeast or instant yeast
1 cup milk lukewarm
1/2 cup granulated sugar
1/3 cup butter unsalted (softened)
1 teaspoon salt
2 eggs
4 cups all-purpose flour
Filling:
1 cup brown sugar packed
5 tablespoons cinnamon
1/3 cup butter unsalted (softened)
Cream cheese icing:
6 tablespoons butter unsalted (softened)
1 1/2 cups powdered sugar
1/4 cup cream cheese at room temperature
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2 tbsp of milk
Directions:
For the rolls, dissolve the yeast in the warm milk with a teaspoon of sugar in a large bowl. Let sit for about 5 minutes.
To a large bowl add the sugar, butter, salt, eggs, and flour. Mix until well incorporated.
Pour the milk/yeast mixture over the flour mixture and mix well until well incorporated and the dough comes clean from the side of the bowl.
Place the dough into an oiled bowl, cover and let rise in a warm place for about 1 hour or until the dough has doubled in size.
Combine the brown sugar and cinnamon in a bowl.
Grease a 9x13 inch baking dish with butter.
Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide. It should be approximately 1/4 inch in thickness.
Spread the 1/3 cup of butter evenly over the dough, then sprinkle with the sugar evenly over the surface of the dough. You can add extra cinnamon if you would like!
Working carefully, from the long edge, roll the dough down to the bottom edge.
Cut the dough into 1 1/2 inch slices and place on a lightly butter pan. Cover with a clean kitchen towel or plastic wrap and let them rise for another 30 minutes, or until doubled in size.
Preheat oven to 350 degrees F.
Place the baking pan in the oven and bake for 20 to 30 minutes or until golden brown.
While the rolls are baking make the icing by mixing all the icing ingredients and beat well by hand or with an electric mixer until fluffy and smooth.
When the rolls are done, spread generously with icing.