Cinnabon Cinnamon Rolls
(from bradleygirl’s recipe box)
No initial rise has happened to me before with this recipe, and I have found that it very often is the yeast. I also use a candy thermometer or a meat thermometer to be precise about the milk temp.
Source: Megan D. (from RecipeThing user happyendings)
Categories: breakfast, dessert
Ingredients
- DOUGH
- 11⁄4 oz. pckg. Yeast
- 1 c. warm milk
- 1⁄2 c. granulated sugar
- 1/3 c. melted butter (do not subsititue margarine- blech!)
- 1 t. salt
- 2 eggs
- 4 c. all-purpose flour
- FILLING
- 1 c. packed brown sugar (I just sprinkle as much as I can and like, never measuring)
- 21⁄2 TBS. cinnamon
- 1/3 c. butter
- ICING
- 7 TBS. butter, softened
- 11⁄2 c. confectioners sugar
- 1⁄4 c. (2 oz.) cream cheese
- 1⁄2 t. real vanilla extract (or almond extract, which I prefer and use)
- 1/8 t. salt (I don’t always use the salt, and in fact, like the taste better without it)
Directions
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Oven to 400° F.
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Dissolve yeast in milk.
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Mix in sugar, butter, salt, eggs, flour. Mix well.
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Turn dough out onto lightly floured surface. Knead into a large ball. Cover; let rise 1 hour.
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Roll dough into a 21″ x 16″ wide rectangle. With the butter softened, I just use my fingers to spread it generously over the dough. Load ‘er up with the filling (see below).
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Roll from long-side to short-side. Pinch the ends.
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Using very sharp knife (I prefer a serated one) cut into 1 inch wide rolls, making sixteen. If want fewer, bigger rolls, cut them wider.
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Grease (butter) your preferred baking pan (I like mine to be all squished up next to the other)- I generally use an 11″x 15″ pan. Then place rolls in pan and into oven. Let the rolls rise for 30 minutes.
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While dough is rising, prepare the filling and the icing. Clean-up a little and then go read a chapter or two in your book.
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Soften butter, so that it is spreadable.
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After dough has been rolled out to the gigantic rectangle, spread the softened butter all over.
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Sprinkle brown sugar over entire buttered rectangle. Use more if you like more.
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Now sprinkle the cinnamon over the now sugary, buttery, doughy, rectangle.
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Bake until the rolls are slightly browned and not doughy. This will vary according to your oven. Just don’t overbake.
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Cream it all together with an electric mixer (or by hand if you just want to exhaust yourself for some reason). Spread on hot rolls.
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When rolls are done baking, take ‘em out and cover them in the delicious icing.