On Wednesday my SIL Taska came over and we made Cinnamon rolls. It's her recipe, and they were delicious. I think that I didn't have my milk quite warm enough for the yeast, and I also rolled them out a little too thin, so they weren't as big and fluffy as I like, but they were still beautiful...and yummy, yummy, yummy! I am a bread-a-holic, no doubt about that! The frosting was really good too. It had less cream cheese in this recipe that I normally use, and I think I liked it better. Here is the recipe:
CINNAMON ROLLS
1 c warm milk
1 1/4 oz. packet yeast (we didn't have a packet, so we used 2TB + 2 1/4 tsp)
2 eggs
1/3 c melted butter
1/2 c sugar
1 tsp salt
4 c flour
1/2 c softened butter
1 c dark brown sugar
3 TB cinnamon
chopped nuts, raisins, etc.
Dissolve yeast in warm milk. Once yeast has dissolved, about 5 minutes, add it to the bowl of a heavy duty mixer then add the sugar and mix on low. While it is still mixing, add the eggs then the melted butter. Once mixed well add the salt and flour one cup at a time. Mix until the dough is no longer stuck to the sides of the bowl. **If you mix too long the bread will be tough. Once the dough is done place in a lightly floured bowl, cover and set in a warm place to let rise double in size (about an hour or so). While dough is rising mix dark brown sugar and cinnamon in a bowl, and soften 1/2 c butter to room temperature. Once dough has risen, roll out into a rectangle on a floured surface between 1/4 and 1/2" thick. Spread 1/2 c softened butter the entire area of dough, then sprinkle with the cinnamon-brown sugar mixture, chopped nuts and/or raisins. For large cinnamon rolls roll the dough from the shortest side to shortest side, for smaller rolls, roll from longest side to longest side. I used a string to cut the rolls in about a 1 1/2" inch size. Place on a lightly greased baking pan, cover and set in a warm place to rise again for 30-45 min. When ready, bake at 400 degrees for 12-15 minutes.
FROSTING
1/2 c softened butter
2 oz. softened cream cheese
1 1/2 c powdered sugar
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
CINNAMON ROLLS
1 c warm milk
1 1/4 oz. packet yeast (we didn't have a packet, so we used 2TB + 2 1/4 tsp)
2 eggs
1/3 c melted butter
1/2 c sugar
1 tsp salt
4 c flour
1/2 c softened butter
1 c dark brown sugar
3 TB cinnamon
chopped nuts, raisins, etc.
Dissolve yeast in warm milk. Once yeast has dissolved, about 5 minutes, add it to the bowl of a heavy duty mixer then add the sugar and mix on low. While it is still mixing, add the eggs then the melted butter. Once mixed well add the salt and flour one cup at a time. Mix until the dough is no longer stuck to the sides of the bowl. **If you mix too long the bread will be tough. Once the dough is done place in a lightly floured bowl, cover and set in a warm place to let rise double in size (about an hour or so). While dough is rising mix dark brown sugar and cinnamon in a bowl, and soften 1/2 c butter to room temperature. Once dough has risen, roll out into a rectangle on a floured surface between 1/4 and 1/2" thick. Spread 1/2 c softened butter the entire area of dough, then sprinkle with the cinnamon-brown sugar mixture, chopped nuts and/or raisins. For large cinnamon rolls roll the dough from the shortest side to shortest side, for smaller rolls, roll from longest side to longest side. I used a string to cut the rolls in about a 1 1/2" inch size. Place on a lightly greased baking pan, cover and set in a warm place to rise again for 30-45 min. When ready, bake at 400 degrees for 12-15 minutes.
FROSTING
1/2 c softened butter
2 oz. softened cream cheese
1 1/2 c powdered sugar
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
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