Fluffy, sticky, and warm cinnamon rolls!
By November 20, 2018Published:
- Yield: 10 Rolls (10 Servings)
- Prep: 30 mins
- Cook: 25 mins
- Ready In: 55 mins
Hot, sticky, and tasty
- 1 Cup whole milk Lukewarm
- 1/3 Cup butter unsalted, melted
- 1/2 Cup sugar granulated
- 2 1/4 Teaspoon Instant yeast one packet
- 2 whole eggs
- 4 Cups all purpose flour
- 1 Teaspoon salt
- 1 Cup brown sugar packed
- 3 Tablespoons ground cinnamon
- 1/2 Cup butter softened
- 8 Ounces cream cheese
- 6 Tablespoons butter softened
- 2 Cups powdered sugar
- 1 Teaspoon vanilla extract
- 1 pinch salt
- Grease (or butter) a 9x13 inch baking dish.
In a small bowl whisk together the brown sugar with the cinnamon.
In a large bowl whisk together the lukewarm milk, melted butter, 1/2 cup sugar, and sprinkle the top with yeast. Wait 1 minute.
Add the eggs and whisk to combine.
Add the flour and the salt to your yeast mixture to make your dough, mix. Once thoroughly combined, let it rest for 10 minutes.
Roll the dough out onto a well floured surface. Use plenty of flour as this stuff is incredibly sticky. Roll it out until it is about 1/4" thick and about 16 inches long by 12 inches wide.
Spread 1/2 cup of soft butter over the dough, then sprinkle with the cinnamon sugar mix covering completely.
Starting at the long edge, away from you, roll the dough towards you. Onced rolled into a log shape, cut the rolls into 2 inch slices and place them into the pan for baking (feel free to re-form them as necessary).
Cover and let the rolls, about 1 hour. This is a good time to preheat your oven to 350 and make your icing.
Place your rolls in the oven and bake until golden brown, about 25 minutes.
Mix butter and cream cheese until smooth (if necessary, warm it in the microwave to facilitate blending). Add the remaining ingredients and mix until smooth. Add a splash of milk if too thick.
Spread icing over rolls when they are warm out of the oven.
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