Cinnamon Rolls II
flour, sugar, brown sugar, milk, butter, eggs, cream cheese, yeast, cinnamon, vanilla
Ingredients
1 cup milk 1/2 cup butter 1 cup water 1 tablespoon active dry yeast 1 cup white sugar 1 teaspoon salt 2 eggs 6 cups all-purpose flour
2 teaspoons ground cinnamon 2 cups dark brown sugar 1/2 cup butter, softened
2 cups confectioners' sugar 1 (3 ounce) package cream cheese, softened 1 tablespoon butter, softened 1/2 teaspoon vanilla extract 3 tablespoons milk
Directions for Cinnamon Rolls II Recipe
Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter; stir until melted. Add water and let cool until lukewarm. In a large bowl, combine the milk mixture, yeast, white sugar, salt, eggs and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Divide dough into two pieces. Roll each piece into a 12x9 inch rectangle. In a bowl, stir together the cinnamon and brown sugar. Spread each piece with half of the butter, half of the brown sugar and cinnamon mixture. Roll up dough, using a little water to seal the seam. Cut each roll into 12 slices using a very sharp knife or dental floss. Place rolls onto two 9x13 inch greased baking pans. Cover and let rise until almost doubled, about 1 hour. Meanwhile, preheat oven to 375 degrees F (190 degrees C). Bake in preheated oven for 20 to 25 minutes until golden brown. To make frosting; combine confectioner's sugar, cream cheese, butter and vanilla. Add milk gradually until frosting reaches a spreading consistency. Spread over warm (but not hot) cinnamon rolls.
Read the full directions on Allrecipes.com
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