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Thread: Cinnamon Rolls

  1. #1
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    Default Cinnamon Rolls

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    1 cup milk
    1/2 cup butter
    1 cup water
    1 tablespoon active dry yeast
    1 cup white sugar
    1 teaspoon salt
    2 eggs
    6 cups all-purpose flour

    2 teaspoons ground cinnamon
    2 cups dark brown sugar
    1/2 cup butter, softened

    2 cups confectioners' sugar
    1 (3 ounce) package cream cheese, softened
    1 tablespoon butter, softened
    1/2 teaspoon vanilla extract
    3 tablespoons milk


    Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter; stir until melted. Add water and let cool until lukewarm.
    In a large bowl, combine the milk mixture, yeast, white sugar, salt, eggs and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
    Divide dough into two pieces. Roll each piece into a 12x9 inch rectangle. In a bowl, stir together the cinnamon and brown sugar. Spread each piece with half of the butter, half of the brown sugar and cinnamon mixture. Roll up dough, using a little water to seal the seam.
    Cut each roll into 12 slices using a very sharp knife or dental floss. Place rolls onto two 9x13 inch greased baking pans. Cover and let rise until almost doubled, about 1 hour. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
    Bake in preheated oven for 20 to 25 minutes until golden brown.
    To make frosting; combine confectioner's sugar, cream cheese, butter and vanilla. Add milk gradually until frosting reaches a spreading consistency. Spread over warm (but not hot) cinnamon rolls.
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