~Cookin' In The Kitchen Since 2003~

Wednesday, November 10, 2010

Cinnamon Rolls {how to}

1 c. sugar
1t. Salt
3 pkg or 3 T. yeast
7-7 1/2 cups flour
2 c. milk
1 c. Butter
2 eggs

In a mixer combine sugar, salt and yeast. 
In 2 qt. sauce pan slowly heat milk and butter until very warm {butter does not need to melt.}
With mixer at low speed, gradually beat milk mixture into dry ingredients. 
Beat at medium speed 2 minutes more.
Beat in eggs and 2 c. flour.
Continue beating 2 minutes more.
Mix in 4 ½ c flour to make a soft dough.
Turn dough onto lightly floured surface. {approx 1/2-1 cup}
Knead until smooth and elastic, about 10 minutes.
Shape into a ball and put into a large greased bowl.
Turn mound of dough to grease top.
Cover and let raise until double, about 1 hour. {put in oven with light on}
Punch down dough.
Roll out onto floured counter into a large rectangle.
Sprinkle with brown sugar and cinnamon mixture and raisins if desired. 
Roll up in a nice roll, sealing edges at the outside edge.
Cut into aprox. 1" rolls with a long piece of string. {This is easier than using a knife!}
Place 12 rolls onto a baking sheet and let raise till double. {this can take up to an hour and is torture. Go take a nap or something.} {also, I like to sit them in the sunshine comeing through the kitchen window. If this is not possible, place back in the oven with light on.}Bake at 400 degrees for about 12-14 minutes or til lightly browned. Cool.
Frost when slightly warm.

Cream Cheese Frosting:
1/2 cup butter 
1 brick cream cheese
1 tsp vanilla
1/2 lb powdered sugar
A little milk to thin until desired consistency. {a little milk goes A LONG way.}

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