. . . there is no need to ever experiment with another recipe again! I found these one year when I had a Better Homes & Gardens subscription.
These cinnamon rolls are perfect in every way! The texture of the roll itself is perfect. (I even goofed one time and made them without the eggs.–I was afraid I had ruined them, but they were more “bready,” and we almost liked those better!) The cinnamon and sugar filling is beyond amazing!! and the cream cheese frosting–wow, I think if there were no roll, I would still make the frosting!! It is to-die-for!!
Anyway! We’ll be making these on Easter morning!
Rise: 20 minutes
Bake: 20 minutes
Ingredients
- 4 to 4-1/2 cups all-purpose flour
- 1 package fast-rising active dry yeast
- 2/3 cup milk
- 2/3 cup water
- 1/2 cup sugar
- 1/2 cup cooking oil
- 1/2 teaspoon salt
- 2 egg yolks
- 1/4 cup butter or margarine, softened
- 1/3 cup sugar
- 4 teaspoons ground cinnamon
- Cream Cheese Icing (see recipe below)
Directions
1. In a large mixing bowl, combine 2 cups flour and yeast. In small saucepan, combine milk, water, the 1/2 cup sugar, oil, and salt. Heat; stir over medium heat till just warm (120 degree F to 130 degree F).
2. Add milk mixture and egg yolks to dry mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl often. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
3. Turn dough out onto a floured surface. Knead in enough remaining flour to make a moderately soft dough that’s smooth and elastic (3 to 5 minutes). Cover and let rest 10 minutes.
4. Roll out dough to form a 14×12-inch rectangle. Spread with softened butter or margarine. Sprinkle with a mixture of 1/3 cup sugar and cinnamon.
5. Roll up, jelly-roll style, starting from long side. Seal seam. Slice into 12 pieces. Place in greased 13x9x2-inch baking pan. Cover; let rise in warm place till nearly doubled (20 minutes).
6. Bake in a 375 degree F oven for 20 minutes or until golden. Cool slightly; remove from pan. Frost warm rolls with Cream Cheese Icing. Serve rolls warm or cool on a wire rack. Makes 12 rolls.
Cream Cheese Icing: In a medium mixing bowl, beat one 3-oz. package cream cheese, softened; 3 tablespoons butter or margarine, softened; and 1/2 teaspoon vanilla until light and fluffy. Beat in 1 tablespoon milk. Gradually add 1-1/2 cups sifted powdered sugar until icing is spreading consistency.
Nutrition Facts
- Servings Per Recipe 12
- Calories 427,
- Total Fat (g) 20,
- Cholesterol (mg) 62,
- Sodium (mg) 188,
- Carbohydrate (g) 58,
- Percent Daily Values are based on a 2,000 calorie diet
