"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cinnamon Roll Recipe

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This recipe for Cinnamon Roll, by , is from Years Of My Favorite Recipes to Pass On, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 c warm milk
1 T dry yeast
2 T sugar
3 T soft butter
1 egg
3 c all purpose flour
1/2 salted butter
1 C brown sugar
3 T cinnamon
4 oz cream cheese soft
1/4 c salted butter, soft
1 c powdered sugar
1/2 t vanilla
1-2 T milk

In a bowl of stand mixer, combine warm milk, yeast and sugar. Let sit 10 minutes. Add salt, butter and eggs and 3 c all purpose flour. turn mixer on low.
Once the flour starts to incorporate into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl . The dough mixture should be tacky, but not stick to your hands. It should be soft. add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and should go by the feel. Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until doubled in size, about an hour. Lightly grease a baking sheet, punch down and roll into a large rectangle. Brush dough with 1/2 c melted butter, in a small bowl, combine brown sugar and cinnamon, sprinkle on top of the butter. Roll dough in a tight lengthwise so you have a long roll of dough. Use plain dental floss or a sharp knife, cut into 1 inch slices. Put on greased sheet, cover again and let rise, 30 to 45 minutes. Bake 325 about 14 minutes.
While baking, mix cream cheese and butter in a bowl until light and fluffy, whip in powdered sugar and vanilla. Add enough milk to drizzle. Frost the rolls while still warm.




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