Directions: |
Directions:Make the dough enough in advance so that it has time to rise in a refrigerator for 3 to 12 hours, usually the night before you plan to devour the rolls. Scald the 1 c milk, then add and stir in the 7 T butter and let cool. Meanwhile, combine the yeast, 2 t sugar, and warm water and let stand 3 to 5 min. In a mixing bowl, beat the eggs, 7 T sugar and salt. WHen the milk and butter have cooled to lukewarm, add them and the yeast to the mixing bowl. Add the four and beat for 5 min to produce a sticky dough. Place dough in a foil or plastic covered bowl in the refrigerator overnight.
Get up at the crack of dawn, or at least 2 hours before you want to eat the rolls. Scrape out the dough onto a well floured counter top. The dough should have become much less sticky, but a fair amount of flour will be required when rolling it out. Roll into a rectangle approx 14" x 22". Spread the 3/4 c butter evenly over the dough, except for a 1/2" border along the top long side. Mix the brown sugar and cinnamon and spread evenly over the butter. Moisten the top unbuttered edge with water or milk. Sprinkle dough with water. Roll, beginning with bottom long side. Seal the long roll at the top edge and cut into 8 to 12 pieces. Place rolls on end in a well buttered metal pan, about 8 to 9 x 13 pan. Cover with buttered wax paper and place in a warm spot until risen, about 45 min to an hour. Go back to bed or go outside to look at all those early rising birds.
When the rolls have risen, bake them at 325 until their internal temp is about 165-170, about 30 to 40 min. The sweet dough burns easily, so if the rolls start to get too dark, cover them with a piece of brown paper while they continue to bake. While the rolls are baking, make the frosting. Cream the butter and cream cheese and add the vanilla and sugar. Add more sugar or a tablespoon of milk at a time to bake frosting of a smooth, soft consistency. Spread it on the rolls as soon as you take them from the oven. Eat, but resist eating two in one sitting! |
This recipe for Cinnamon Rolls w/ cream cheese frosting is from