Cinnamon Rolls

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3/4 cup butter, unsalted
(1-1/2 sticks)
1 cup milk
3/4 cup sugar
1 tsp. sugar
1-1/4 tsp. salt
3 envelopes,
1/4 oz.
ea. active dry yeast
(7-1/2 tsp.)
1/2 cup warm water
5 large eggs
8-1/2 to
9-1/2 cups all-purpose flour
5 cups brown sugar, firmly packed
1-1/4 cups butter, unsalted
(2-1/2 sticks)
3 Tbsp. cinnamon, ground
1/2 lb. cream cheese, softened (8 oz.)
1/4 cup whipping cream
1 tsp. vanilla extract
4 cups confectioner's sugar, sifted
Heat butter, milk, 3/4 cup sugar, and salt in small saucepan over low heat until butter is melted; set aside to cool until lukewarm.

In a large mixing bowl, sprinkle yeast over warm water, add 1 tsp. sugar, stir, and set aside for 10 minutes or until mixture is bubbly.

Add lukewarm milk mixture and eggs to yeast mixture and beat until well mixed. Stir in 1 cup of flour at a time, using enough to form a stiff dough. Turn out onto a floured board and knead until smooth and satiny, approximately 10 minutes.

(Alternatively, place dough into an electric mixer with a dough hook and knead until the dough cleans the sides of the bowl, about 5 minutes.)

Place the dough in a very large buttered bowl, turn to butter the top, and cover loosely with a kitchen towel. Set bowl in a warm place and allow dough to rise until doubled in bulk, approximately 1 hour.

Punch dough down and roll out into a large rectangle, 24 inches by 36 inches.

filling and assembly
Butter two 9-inch by 13-inch glass baking dishes.

Beat together brown sugar, butter, and cinnamon until well mixed.

Spread evenly over the surface of the dough. Roll up from 24-inch end and cut at 2-inch intervals to make 12 rolls.

Place 6 rolls in each buttered dish and cover loosely with a kitchen towel. Set in a warm place and allow to rise until doubled in bulk, approximately 1 hour.

Preheat oven to 350°.

Bake for about 20 to 30 minutes or until puffy and browned. Remove from dishes and place on racks; cool to room temperature.

Beat together cream cheese, whipping cream, and vanilla until well mixed; add confectioner's sugar and beat until smooth and soft (not stiff).

Frost the rolls and serve immediately.

12 servings : Charles Nyström Sublett

  • add chopped nuts to the filling

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