Cinnamon Rolls

It is the first weekend in October.  For us, this means that it is General Conference (to find out what this is, check out http://www.lds.org/?lang=eng)  Traditionally, I make cinnamon rolls for either the Saturday or Sunday sessions.  These don't claim to taste like Cinnabon, but they are my favorite.  The bread is easy.  I have never measured the filling, but I will give it a shot.

 

 

Cinnamon Rolls

 

2 packages active dry yeast OR 2 scant Tablespoons

1/2 cup warm water

1 can (12 ounces) evaporated milk plus enough warm water to make 2 cups

1/3 cup sugar

1/2 cup oil

1 Tablespoon salt

7-8 cups all-purpose flour

 

Filling:

1 stick (1/2 cup) butter, softened

1 cup brown sugar

2-4 Tablespoons cinnamon

 

*if you want whole wheat, substitute whole wheat flour and use honey instead of sugar*

 

Dissolve yeast in warm water.  Stir in milk/water combo and the sugar.  Let it sit until it is bubbly (about 5 minutes).  This is called proofing the yeast.

 

To the yeast mixture, add the remaining ingredients, using the lesser amount of flour.  Knead for about 5-10 minutes, or until the dough is smooth and elastic.  I like a sticky dough - it makes a lighter bread.

 

Scrape dough into an oiled large bowl.  Turn the dough over so the oily side is up.  This keeps the dough from drying out.  Cover with plastic wrap and place the bowl in a warm place. 

Let it rise until double, anywhere from 1/2 hour to 1 hour.

 

Punch down the dough and divide in half.  Roll one half into a rectangle on a lightly floured surface.

Spread half of the softened butter on the rectangle.

Sprinkle half of the brown sugar and cinnamon on the butter.

From the long end, roll the dough into a log.

With a serrated knife, cut the dough log into 1-2 in pieces.

Place cut side down about a 1/2 inch apart on a buttered baking dish.

Repeat with the other half of dough.

*If you don't want that many cinnamon rolls (it makes about 25), take the second half of the dough and roll it to a rectangle.  Roll it up without the filling - oh yeah, you will only need 1/2 of the butter, brown sugar and cinnamon - and place in a loaf pan.  Let rise about 20 minutes.  Bake in a loaf pan at 350 degrees for 35 minutes, or until golden brown.*

 

Heat oven to 375 degrees.

 

Let the cinnamon rolls rise in the pan for about 20 minutes. 

 Bake in the 375 degree oven until golden brown, 25-30 minutes, until golden brown.

  Spread the rolls with cream cheese frosting while warm.

 

 

Cream Cheese Frosting

 

1 package (8 ounces) cream cheese, softened

4 Tablespoons (1/2 stick) butter, softened

3 cups confectioners sugar

2 teaspoons vanilla

 

Place the cream cheese and butter in the bowl of a mixer.  Blend until smooth and fluffy-ish.  Add the sugar and the vanilla.  Blend until fluffy.