Directions: |
Directions:Heat milk and butter till melted (don't get too hot) add to a mixer with a dough hook, add sugar and salt, add yeast and eggs. Mix till combined. Gradually add flour until the dough clears the bowl. The dough should be soft and slightly sticky. Knead for 3-4 minutes. Transfer dough to a lightly greased bowl. Cover with a kitchen towel or lightly greased plastic wrap. Let rise until doubled, about 1 hour. Stir together brown sugar and cinnamon, set aside. Roll dough into a large rectangle, about 18x 24. Spread 1/2 c. softened butter on dough, sprinkle with brown sugar mixture, lightly pat with hands. Starting with long end, roll up the dough as tightly as possible, pinching the seam to seal. Using a large scraper, cut the roll in 4 equal pieces, then cut each of the 4 pieces into three slices, 12 total. Place the rolls evenly on a large parchment lined baking sheet. If the ends come loose tuck them in. Cover and let rise until double. Bake at 350º for 18-20 minutes, until light golden brown, rotating half way through. Let rolls cool about 10 minutes before frosting. For the frosting; whip together butter and cream cheese, add vanilla, gradually add powdered sugar until thick and creamy, gradually add milk until you have a consistency you like. Can add a little maple sugar spice. Frost rolls. |
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Notes: |
Personal
Notes: This is the cinnamon roll recipe the Double Decker coffee bus uses. It is a soft, fluffy cinnamon roll. Angie and the Mori family have blessed us many times with their recipes and love of cooking. If I want a cinnamon roll from the bus, I have to call ahead and have them save me one, they sell out fast.
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This recipe for Cinnamon Rolls is from