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Cinnamon Rolls
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| Cinnamon Rolls | |
| 1 cup | warm milk |
| 2 | eggs, room temperature |
| 1/3 cup | margarine, melted |
| 4 ½ cups | all purpose flour, sifted |
| 1 teaspoon | salt |
| ½ cup | white sugar |
| 1 package | active dry yeast |
| Filling: | |
| 1 cup | brown sugar, packed |
| 2 ½ tablespoons | ground cinnamon |
| 1/3 cup | butter, softened |
| Frosting: | |
| 3 ounces | cream cheese, softened |
| ¼ cup | butter, softened |
| 1 ½ cups confectioners’ (powdered) sugar | |
| ½ teaspoon | vanilla extract |
| 1/8 teaspoon | salt |
Directions:
1. Dissolve the yeast in the warm milk in a large bowl. Mix in the sugar, margarine, salt, and eggs. Add the flour in quarters and mix well. It will get a little tough, but keep at it until it’s well mixed! If it starts to get way too hard to mix anymore, dust your hands with some flour and finish mixing it by hand.
2. Knead the dough into a large ball and put it back into the bowl. Cover it with a dish cloth and let it rise in a warm place for about an hour, or until doubled in size.
3. Preheat your oven to 400 degrees F (200 degrees C).
4. Roll dough into a large rectangle (Make sure not to roll it too thin, or it will rip when you roll it up). Spread dough with the softened butter and sprinkle the brown sugar and cinnamon mixture evenly over it. Roll the dough up and cut into 10 rolls, discarding the two end bits. This will leave you with 8 good sized rolls.
5. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about thirty minutes.
6. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together the ingredients for the frosting. Spread or drizzle it on warm rolls before serving.
I hope you enjoy this recipe!!
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