Pat's Homemade Cinnamon Rolls
Description
These homemade cinnamon rolls can be made the night before and baked in the morning for a moist and decadently rich breakfast treat.
Ingredients
•
1 cup milk
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1/2 cup butter
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1 cup water
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1 tablespoon active dry yeast
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1 cup white sugar
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1 teaspoon salt
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2 eggs
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6 cups all-purpose flour
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2 teaspoons ground cinnamon
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2 cups dark brown sugar
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1/2 cup butter, softened
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2 cups confectioners' sugar
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1 (3 ounce) package cream cheese, softened
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1 tablespoon butter, softened
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1/2 teaspoon vanilla extract
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3 tablespoons milk
Directions
1
Warm 1 cup of milk in a small saucepan until it just starts to bubble, then remove from heat. Add ½ cup of butter and stir until melted. Add water and let cool until lukewarm.
2
Place lukewarm milk mixture, yeast, white sugar, salt, eggs, and 2 cups flour in a large bowl; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, mixing well after each addition.
3
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
4
Divide dough into two equal pieces. Using a floured rolling pin, roll each piece into a 12x9-inch rectangle.
5
Stir cinnamon and brown sugar together in a bowl. Spread each piece of rolled dough with ¼ cup butter and half of the cinnamon sugar mixture.
6
Roll up dough, using a little water to seal the seam.
7
Cut each roll into 12 slices using a very sharp knife. Arrange rolls cut-side down onto two 9x13-inch greased baking pans. Cover with greased plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
8
Preheat the oven to 375 degrees F (190 degrees C).
9
Bake cinnamon rolls in preheated oven until golden brown, 20 to 25 minutes.
10
Meanwhile, make the frosting: Beat confectioners sugar, softened cream cheese, 1 tablespoon softened butter, and vanilla together in a bowl. Add milk gradually until frosting reaches a spreading consistency.
11
Spread frosting over warm (but not hot) cinnamon rolls.
12
Serve and enjoy.