Cinnabon Cinnamon Rolls

(from ej9157’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) (from RecipeThing user bradleygirl)

Categories: Cakes, Deserts

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

  1. Oven to 400° F.

  2. Dissolve yeast in milk.

  3. Mix in sugar, butter, salt, eggs, flour. Mix well.

  4. Turn dough out onto lightly floured surface. Knead into a large ball. Cover; let rise 1 hour.

  5. 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).

  6. Roll from long-side to short-side. Pinch the ends.

  7. 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.

  8. 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.

  9. 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.

  10. Soften butter, so that it is spreadable.

  11. After dough has been rolled out to the gigantic rectangle, spread the softened butter all over.

  12. Sprinkle brown sugar over entire buttered rectangle. Use more if you like more.

  13. Now sprinkle the cinnamon over the now sugary, buttery, doughy, rectangle.

  14. Bake until the rolls are slightly browned and not doughy. This will vary according to your oven. Just don’t overbake.

  15. 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.

  16. When rolls are done baking, take ‘em out and cover them in the delicious icing.

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