Description
I make these the night before and bake them in the morning. My family and friends can’t stay out of them. They are very moist and decadently rich.
Ingredients
- 1 cup milk
- ½ cup butter
- 1 cup water
- 1 tablespoon active dry yeast
- 1 cup white sugar
- 1 teaspoon salt
- 2 large eggs eggs
- 6 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 cups dark brown sugar
- ½ cup butter, softened
- 2 cups confectioners’ sugar
- 1 (3 ounce) package cream cheese, softened
- 1 tablespoon butter, softened
- ½ teaspoon vanilla extract
- 3 tablespoons milk
Instructions
- Warm the milk in a small saucepan until it bubbles
- then remove from heat. Mix in the butter; stir until melted. Add water and let cool until lukewarm.
- In a large bowl
- combine the milk mixture
- yeast
- white sugar
- salt
- eggs and 2 cups flour; stir well to combine. Stir in the remaining flour
- 1/2 cup at a time
- beating well after each addition. When the dough has pulled together
- turn it out onto a lightly floured surface and knead until smooth and elastic
- about 8 minutes.
- Divide dough into two pieces. Roll each piece into a 12×9 inch rectangle. In a bowl
- stir together the cinnamon and brown sugar. Spread each piece with half of the butter
- half of the brown sugar and cinnamon mixture. Roll up dough
- using a little water to seal the seam.
- Cut each roll into 12 slices using a very sharp knife or dental floss. Place rolls onto two 9×13 inch greased baking pans. Cover and let rise until almost doubled
- about 1 hour. Meanwhile
- preheat oven to 375 degrees F (190 degrees C).
- Bake in preheated oven for 20 to 25 minutes until golden brown.
- To make frosting; combine confectioner’s sugar
- cream cheese
- butter and vanilla. Add milk gradually until frosting reaches a spreading consistency. Spread over warm (but not hot) cinnamon rolls.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 2 hrs 25 mins
Servings: 24