Cinnamon Rolls by
Source: All Recipes
Ingredients
Dough:
* 3/4 cup milk
* 1/4 cup butter, softened
* 3 1/4 cups all-purpose flour
* 1 (.25 ounce) package instant yeast
* 1/4 cup white sugar
* 1/2 teaspoon salt
* 1/4 cup water
* 1 egg
Cinnamon Filling:
* 1 cup brown sugar, packed
* 1 tablespoon ground cinnamon
* 1/2 cup margarine, softened
* 1/2 cup raisins (optional)
If you want Cream Cheese Frosting my recipe is as follows:
*4-6 oz of soften cream cheese
*1/2 tbs vanilla extract
*1 cup powder sugar
* milk to make moist and to the consistency you like.
Instructions
Directions
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine. I will usually turn my oven on to warm prior to starting so I can place the dough in the oven covered. Is a lot better then just covering it.
Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in a large baking dish.(You can use a knife to cut but I have found a small piece of dental floss is better and doesn't smash the roll). Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees.
Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm
If you want Cream Cheese Frosting:
Add soften cream cheese and vanilla and beat well. Add powder sugar and a little bit of milk. Mix thoroughly and if needing mixture to be more runny, add a little more milk until you get the consistency you like. I usually don't use more then 1/4 cup.
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine. I will usually turn my oven on to warm prior to starting so I can place the dough in the oven covered. Is a lot better then just covering it.
Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in a large baking dish.(You can use a knife to cut but I have found a small piece of dental floss is better and doesn't smash the roll). Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees.
Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm
If you want Cream Cheese Frosting:
Add soften cream cheese and vanilla and beat well. Add powder sugar and a little bit of milk. Mix thoroughly and if needing mixture to be more runny, add a little more milk until you get the consistency you like. I usually don't use more then 1/4 cup.
Servings: 12 Serving Size: 1 roll