These cinnamon rolls are something my mom has passed down to us. It is the definition of comfort food for me. Mom was well known for these, as she was always sharing them. She is a giver! I love making cinnamon rolls. They are such a treat and make everyone happy.
Cinnamon Rolls
2 cups milk
1 cube butter (1/2 cup)
1 cup sugar
pinch salt
2 tablespoons yeast
1/2 cup luke warm water
2 beaten eggs
6-8 cups of flour
Filling:
1 cube butter (1/2)
brown sugar
cinnamon
Frosting:
1/4-1/2 cup butter, melted
4 cups powdered sugar
1 tsp vanilla extract
1 tsp almond extract
1-2 tablespoons milk (to make it the consistency you want)
Scald the milk in a saucepan. Remove from heat and add the butter, sugar and salt. Let butter dissolve and milk cool. While cooling, soften the yeast in the water. When it is luke warm add the yeast/water and beaten eggs to the milk mixture. Pour all of it into your bosch/mixer. Slowly add the flour until it is a smooth yet slightly sticky dough. Oil the top, cover and let rise until double.
Divide the dough in half. Roll half of the dough into a large rectangle (about 12X17--I try to get it as big as possible because that is just more surface area for yummy stuff to gather). Spread with 1/4 cup of butter and sprinkle brown sugar generously over the entire thing. Then sprinkle cinnamon. With hands on the longest side, roll the dough up and cut into 12 slices (I use thread to cut it). Place on a greased baking sheet (12 per sheet). Repeat with other half of dough. Cover both pans and let rise till double.
Bake at 350 for about 15-20 minutes. You just want them to be barely brown on top and sides. Make frosting by mixing all the frosting ingredients together. Frost while still warm.
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| Currently this is how Paige is funding her love of dance. Lance has hired her to make them for his weekly Tuesday morning Master Rooter Plumbing meetings. She makes cinnamon rolls on Monday nights, bakes them on Tuesday mornings and Lance takes them to his Tuesday morning meetings. |
