Ingredients
1 (1/4 ounce) package active dry yeast
1 cup warm milk
½ cup granulated sugar
⅓ cup butter
1 teaspoon salt
2 eggs
4 cups flour
Filling:
1 cup packed brown sugar
2½ tablespoons cinnamon
2 tablespoons flour
⅓ cup butter, softened
Icing:
½ cup butter
1½ cups powdered sugar
¼ cup cream cheese
½ teaspoon vanilla
⅛ teaspoon salt
Instructions
For the rolls, dissolve the yeast in the warm milk in a large bowl. Add sugar and 1 cup of the flour. Stir gently, cover and set aside to rise until double in size, about 30-45 minutes.
Add butter, salt, eggs, and remaining flour, mix well.
Turn the dough out onto a lightly floured surface and knead about 5 minutes. Dough will be slightly sticky.
Place in a greased bowl, cover and let rise in a warm place (I put mine in the microwave) about 1 hour or until the dough has doubled in size.
IF YOU HAVE A BREAD MACHINE: Skip the above steps and put ingredients in according to the machine’s directions. Put on the ‘dough’ setting.
Punch dough down and roll out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide. It should be approx ¼ thick.
To make filling, combine the brown sugar, cinnamon and flour in a bowl.
Spread the softened butter over the surface of the dough, then sprinkle the brown sugar mixture evenly over the surface.
Working carefully, from the long edge, roll the dough into a cylinder.
Place seam-side down on a flat surface. Cut the dough into 1¾ inch slices, and place in a lightly greased baking pan (I usually don’t measure the slices, I just cut it into 12 even pieces). You want the rolls to be barely touching, not too crowded. If you’re pan isn’t big enough, just put some in another pan.
Let rise until almost double in size, about 30 minutes (If not baking immediately, cover with plastic wrap and refrigerate overnight. Allow to return to room temperature before baking).
Bake at 375 F for 20-25 minutes or until just golden.
While the rolls are baking combine the icing ingredients. Beat well with an electric mixer until fluffy. I suggest you make the icing fresh so it’s smooth and fluffy. I made it the night before and stored it in the fridge and I ended up having to add milk and mix again for it to soften up.
When the rolls are done and cooled slightly, spread generously with icing.
1 (1/4 ounce) package active dry yeast
1 cup warm milk
½ cup granulated sugar
⅓ cup butter
1 teaspoon salt
2 eggs
4 cups flour
Filling:
1 cup packed brown sugar
2½ tablespoons cinnamon
2 tablespoons flour
⅓ cup butter, softened
Icing:
½ cup butter
1½ cups powdered sugar
¼ cup cream cheese
½ teaspoon vanilla
⅛ teaspoon salt
Instructions
For the rolls, dissolve the yeast in the warm milk in a large bowl. Add sugar and 1 cup of the flour. Stir gently, cover and set aside to rise until double in size, about 30-45 minutes.
Add butter, salt, eggs, and remaining flour, mix well.
Turn the dough out onto a lightly floured surface and knead about 5 minutes. Dough will be slightly sticky.
Place in a greased bowl, cover and let rise in a warm place (I put mine in the microwave) about 1 hour or until the dough has doubled in size.
IF YOU HAVE A BREAD MACHINE: Skip the above steps and put ingredients in according to the machine’s directions. Put on the ‘dough’ setting.
Punch dough down and roll out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide. It should be approx ¼ thick.
To make filling, combine the brown sugar, cinnamon and flour in a bowl.
Spread the softened butter over the surface of the dough, then sprinkle the brown sugar mixture evenly over the surface.
Working carefully, from the long edge, roll the dough into a cylinder.
Place seam-side down on a flat surface. Cut the dough into 1¾ inch slices, and place in a lightly greased baking pan (I usually don’t measure the slices, I just cut it into 12 even pieces). You want the rolls to be barely touching, not too crowded. If you’re pan isn’t big enough, just put some in another pan.
Let rise until almost double in size, about 30 minutes (If not baking immediately, cover with plastic wrap and refrigerate overnight. Allow to return to room temperature before baking).
Bake at 375 F for 20-25 minutes or until just golden.
While the rolls are baking combine the icing ingredients. Beat well with an electric mixer until fluffy. I suggest you make the icing fresh so it’s smooth and fluffy. I made it the night before and stored it in the fridge and I ended up having to add milk and mix again for it to soften up.
When the rolls are done and cooled slightly, spread generously with icing.
