Lea's Cinnamon RollsUser Submitted Recipe
1 cup warm milk (110° F)
1/2 cup white sugar
1 pack (8 grams) of dry active yeast
1 teaspoon salt
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups bread flour (greatly preferred over all-purpose flour. A little more may be necessary while blending to get the right consistency.)
2 cups brown sugar, packed
2/3 cup butter, softened
5 teaspoons ground cinnamon
8 ounces cream cheese, softened
1/2 cup butter, softened
3 cups confectioner’s sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1. Preheat oven to 200°.
2. In a warmed mixer bowl, dissolve sugar in warm milk then stir in the yeast. Let sit for 10-15 minutes. Mixture will get foamy on top. Add the salt, eggs and butter and mix well.
3. Use a dough hook attachment on the mixer. Add flour a little at a time until blended. Continue kneading until dough no longer sticks to the bowl, approximately 2 minutes. Finish kneading by hand. Dough will be a little sticky.
4. TURN OVEN OFF.
5. Cover the dough with a moist kitchen towel. Let rise in oven for approximately 1 hour. The dough will almost double in size.
6. Mix brown sugar and cinnamon. Roll dough into a 16x21 inch rectangle and brush evenly with butter. Evenly spread sugar/cinnamon mixture.
7. Roll dough (21 inches long) and cut into 12 pieces, approximately 1 ¾ inches thick. (Dental floss may make the cutting easier.)
8. Line 9x13 inch glass baking dish greased with butter or margarine. Place rolls evenly in pan.
9. Cover and let rise in the warm oven until nearly doubled, approximately 30 minutes. 1
10. Remove baking dish and preheat oven to 350 degrees.
11. Bake for 20-25 minutes until golden brown.
12. While rolls are baking, beat together cream cheese, butter, confectioner’s sugar, vanilla extract and salt until creamy.
13. When rolls are done, flip them over onto a sheet pan and remove the baking dish so the drippings ooze over the rolls.
14. If serving rolls soon, spread frosting over warm rolls. If freezing rolls, divide icing into individual servings, wrap in plastic wrap and freeze. Wrap rolls separately. Place a serving of icing on each roll prior to microwaving.
1 Dough can be stored in refrigerator overnight. Cover well with plastic wrap and foil. Let sit out to warm approximately 30 minutes before baking.