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Soft Cinnamon Rolls

Soft Cinnamon Rolls
By Debbie Milroy on Monday, October 21, 2013 at 8:59pm
2 cups milk or 1-1/2 c. warm water and 1/2 c. canned milk
2 tsp salt
1/4 cup sugar and 1/4 cup honey
1/2 cup butter
2 pkgs. dry yeast = 1/2 oz. or 4-1/2 t.
2 eggs, beaten
7 cups flour

1/2 cup Butter, softened
1 cup powdered sugar
2 T. Cinnamon

3 oz. cream cheese, softened
3/4 stick of butter, softened
2 cups powdered sugar
1 tsp vanilla
2 Tbsp Cream

Butter two 9 by 13 pans and set aside.

In a small bowl, put yeast in 1-1/2 cup lukewarm water then add sugar, honey, and butter let it set for 5 minutes. (It must be lukewarm before adding yeast or it will kill the yeast.) Mix eggs, milk and salt to 3 cups of flour. Add yeast mixture and 4 more cups of flour, mixing until you have a ball of dough. Dough should be elastic and easy to handle. If not, add a bit more flour until dough is no longer sticky. Cover, and place in a warm area free from drafts for 1 to 1-1/2 hours until double in size.
Divide dough in two pieces. Roll out one piece in a large rectangle 18 by 11. Spread with butter. Generously sprinkle with powdered sugar and cinnamon mix. You want to cover the top with sugar cinnamon all but one inch from the top so you can pinch together after rolling. Roll like a jelly roll and cut into 1 to 1-1/2″ pieces. Using dental floss, place under and cross string on top and pull, makes even slices. gently lift each cinnamon roll and put into a buttered pan. Allow them to just barely touch. They will not all fit in one pan, so put some in the second pan.
Roll out second ball of dough and prepare the same as above. You should end up with 2 + pans of cinnamon rolls.

Cover and let rise for 30 minutes. Bake at 350 for 20 or 30 minutes or until brown. While rolls are baking, prepare icing.

Mix butter and cream cheese. Mix in vanilla and cream. Add 1 cup of powdered sugar and mix; then gradually add the 2nd cup while mixing. If it is too stiff, add more cream and mix (it should be very easy to spread.) Spread on hot cinnamon rolls as they come out of the oven. Note: You can add more of any ingredient for the icing to desired taste.

Rolls can be frozen before baking for later use. Can be frozen after baking defrost to room temperature. Then if you want them warm, place in 325 oven for 5 minutes.

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