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So Good Cinnamon Rolls Recipe

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This recipe for So Good Cinnamon Rolls, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Emily Guffey
Added: Tuesday, April 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
DOUGH:
1 (1/4 ounce) package dry yeast
1 cup warm milk
1/2 cup granulated sugar
1/3 cup butter
1 teaspoon salt
2 egg
4 cups flour

FILLING
1 cup packed brown sugar
2 1/2 tablespoons cinnamon
2 tbsp white flour
1/3 cup butter, softened

ICING
8 tablespoons butter
1 1/2 cups powdered sugar
1/4 cup cream cheese
1/2 teaspoon vanilla
1/8 teaspoon salt

Directions:
Directions:
1. For the rolls, dissolve the yeast in the warm milk in a large bowl. 2. Add sugar, butter, salt, eggs, and flour, mix well. 3. Knead the dough into a large ball, using your hands dusted lightly with flour. 4. Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size. 5. Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide. It should be approx 1/4 thick. 6. Preheat oven to 400 degrees. 7. To make filling, combine the brown sugar, flour and cinnamon in a bowl. Spread the softened butter over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface. 8. Working carefully, from the long edge, roll the dough down to the bottom edge. 9. Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan. 10. Bake for 10 minutes or until light golden brown. 11. While the rolls are baking combine the icing ingredients. 12. Beat well with an electric mixer until fluffy. 13. When the rolls are done, spread generously with icing.

Personal Notes:
Personal Notes:
This is even easier if you use your bread machine to make the dough. If you want dense rolls, just roll them, cut them and bake them right away. For lighter rolls, let rise a second time in the pan. You can also freeze these for later after you cut them (to freeze: place on sheet pan, then move to a freezer bag after they're solid); just let them thaw and rise (if you want the second rise) before you bake.

 

 

 

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