"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Braided Cinnamon Rolls Recipe

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This recipe for Braided Cinnamon Rolls , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Holly Coco


1 pkg. active dry yeast
1 c warm milk
c sugar
1/3 c butter, melted
1 tsp salt
2 eggs
4 c flour

1 c packed brown sugar
2 Tbsp cinnamon
1/3 c butter

c butter
1 c powdered sugar
c cream cheese
tsp vanilla
1/8 tsp salt

Rolls: dissolve yeast in warm milk. Add sugar, butter, salt, eggs & flour. Mix well. Kneed dough into large ball w/lightly floured hands. Place in covered bowl to rise in warm place, about 1 hour or till doubled in size. Roll dough onto large greased baking sheet-flatten to make a rectangle approx 14 x 10 inches (or covering most of the sheet―if you have a larger pan, roll it thinner). Filling: combine brown sugar and cinnamon in bowl. Spread softened filling butter down the center 1/3 length of dough. Sprinkle brown sugar cinnamon onto butter in center section. Make cuts along the two remaining sides of the dough about 1 inch apart
(I end up with about 13 strips fringing off of each side). Alternating sides, fold the strips in an angle across the filling. Cover braided loaf and allow to raise approx. 15 minutes. Bake at 400 for approx. 2025 minutes or till lightly browned. While braided roll bakes, combine icing ingredients. Beat well with mixer until fluffy. When braid is removed from oven, coat the entire length generously with icing.

Personal Notes:
Personal Notes:
This has become a traditional favorite on Christmas Day.
Enjoy this decadent confection that is better than you can buy at those
specialty stores!




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