"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cinnamon Rolls Recipe

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This recipe for Cinnamon Rolls, by , is from The Taylor Family Cookbook Project, 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!

Contributor:  
Contributor:  
Jackie Williams

Category:
Category:

Ingredients:  
Ingredients:  
Dough
1 cup warm milk
1 tbsp instant dry yeast (or 1 packet rapid rise yeast)
2 tbsp white granulated sugar
1 tsp salt
3 tbsp salted butter (softened)
1 large egg
3 cups all-purpose flour

Filling
1/2 cup salted butter (melted)
1 cup brown sugar
2 tbsp ground cinnamon

Glaze
4 oz cream cheese (softened)
1/4 cup salted butter (softened)
1 to 1 1/2 cup powdered sugar
1/2 tsp vanilla extract
1 to 2 tbsp milk

Directions:
Directions:
In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and egg. Add in flour. Using a dough hook, turn the mixer on to a low speed.

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 you should go by feel.

Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.

Lightly grease a baking sheet. Punch down the dough and roll into a 12x18 inch rectangle.

Brush the dough with 1/2 cup melted butter. In a small bowl, combine brown sugar and cinnamon. Sprinkle on top of the melted butter. Roll up tightly lengthwise so you have one long roll. Use plain dental floss or a sharp knife to cut the dough into 12 one-inch slices.

Places slices onto a lightly greased 9x13 pan. Cover and let rise 30-45 minutes.

Preheat oven to 325. Bake the rolls for about 14 minutes, until just kissed with brown on top.

While the cinnamon rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Add enough milk to achieve a drizzle-like consistency.

Frost the rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days.

Number Of Servings:
Number Of Servings:
12 cinnamon rolls
Preparation Time:
Preparation Time:
2 hours; cook time: 14 minutes

 

 

 

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