Cinnamon Rolls II
Recipe information
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Cooking:
30 min.
Recipe Icon - Master recipes
Servings per container:
24
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Source:

Ingredients for - Cinnamon Rolls II

1. Milk - 1 cup
2. Butter - ½ cup
3. Water - 1 cup
4. Active dry yeast - 1 tablespoon
5. White sugar - 1 cup
6. Salt - 1 teaspoon
7. Eggs - 2
8. All-purpose flour - 6 cups
9. Ground cinnamon - 2 teaspoons
10. Dark brown sugar - 2 cups
11. Butter, softened - ½ cup
12. Confectioners' sugar - 2 cups
13. Cream cheese, softened - 1 (3 ounce) package
14. Butter, softened - 1 tablespoon
15. Vanilla extract - ½ teaspoon
16. Milk - 3 tablespoons

How to cook deliciously - Cinnamon Rolls II

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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).

5. Stage

Bake in preheated oven for 20 to 25 minutes until golden brown.

6. Stage

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. Miriam Villegas