Tuesday, June 30, 2015

Cinnamon Rolls


There's nothing better than Cinnamon Rolls for a great weekend breakfast. I rarely make them, but that's what makes them special. I got this recipe from someone who used to work at The Biltmore. I guess this is how they make their cinnamon rolls as well. This recipe makes a lot of cinnamon rolls (like 2 dozen) so I recommend cutting it in half (or only making it if you have a party to go to)




Ingredients for the dough
  • 1 1/4 oz dry yeast
  • 1 cup warm milk
  • 1/2 cup granulated sugar
  • 1/3 cup butter
  • 1 tsp salt
  • 2 eggs
  • 4 cups flour
Ingredients for filling
  • 1 cup packed dark brown sugar
  • 2 1/2 Tbsp cinnamon
  • 1/3 cup butter
Ingredients for icing
  • 8 Tbsp butter
  • 1/4 cup cream cheese
  • 1/2 tsp vanilla
  • 1/8 tsp sat
  • 1 1/2 cup powdered sugar
Directions
  1. Dissolve yeast in milk in a large mixing bowl. Add sugar, butter, salt, eggs and flour to form the dough. Mix well and knead dough until smooth. Let dough rise until doubled (about 40 minutes
  2. Meanwhile, make the filling by mixing the cold butter, brown sugar and cinnamon together. Set aside until ready to use. It should be grainy, not smooth
  3. After rolls have risen, roll out dough into a rectangle. Spread filling over the surface (you can add nuts or raisins if desired) and roll dough into a spiral. Cut into individual rolls and place, on a baking sheet to rise again.
  4. After dough has risen, bake at 350 for 20 minutes until done.
  5. Meanwhile, mix all ingredients for icing until smooth. Spread on cinnamon rolls as soon as they come out of the oven.



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