December 11, 2010

Cinnamon Rolls

I usually make the bang-on-the-counter kind of cinnamon rolls.  Kendra at Preschoolers and Peace shared this from scratch recipe with me.  I made it for Thanksgiving morning.  How good was it?  Well let's just say my family won't let me make the bang-against-the-counter kind of rolls again.  Yes, they're that good!

Cinnamon Rolls
1 T. dry yeast
1 C. warm milk
1/3 C. white sugar
1/2 C. melted butter
1 tsp. salt
2 eggs
4 C. flour
Dissolve yeast in warm milk. Add the rest of the ingredients and mix well. Knead into a ball. Let rise until double in size. When ready, roll out to about 1/4 inch thick. Spread with filling.

1/4 C. butter, softened
1 C. brown sugar
3 T. cinnamon

Spread butter on dough evenly. Sprinkle sugar and cinnamon over dough evenly. Roll dough up. Slice roll into 1 inch slices. Place on a greased pan. Let rise again until doubled. bake 10 min. at 400 degrees.

1/2 C. butter, softened
1 1/2 C. powdered sugar
1 oz. cream cheese
2 T. whipping cream
1 tsp. vanilla extract
pinch of salt

Beat until fluffy. When rolls are hot, spread lots of icing on them.

If baking in the morning make the dough, let rise, then make the rolls.  Instead of letting them rise again, just wrap them up and put in the fridge.  The next morning put them in the oven while it's preheating.  When the oven is preheated start the timer.   Makes a 9x13 pan...about 16-18 scrumptious rolls!   

These are soooo delicious!   The best!  


Angie said...

These sound wonderful, but how many do they make? Trying to decide if I need to double recipe for our family get-together....
Thanks for posting!

Anonymous said...

These will make a wonderful Christmas morning breakfast!

~Kelly in MN

Monica said...

You made them the night before but skipped the second rising? What did you do with them? Put the in the fridge? I would like to make these for Christmas morning. Thank you!

Carmen at Old House Homestead said...

Sorry for skipping some details ladies. I'll fix that in the post soon.

Angie -- They made a 9x13 pan. About 18-ish.

Monica -- I made the dough, let it rise, made the rolls, then put them in the pan, covered them, and put in the fridge. In the morning while the oven was preheating I sat the pan in the oven then started the timer for baking when the pre-heat beaper beaped.

Lori said...

I wanna try this, but I don't have whipping cream. sad! I will soon!

Anonymous said...

Carmen, I made two batches of these so far and they are awesome! The first batch I started the milk was a little warm and I thought they were not going to rise so I started a second. Then the first did rise so I had two batches! Yay!! I froze the second batch after I baked them. I also did not have whipping cream and used Cool Whip in place of it. It was still very good! Thanks for the recipe!

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