Wednesday, December 29, 2010

Cinnamon Rolls

These are the other half of my Christmas brunch tradition. Breakfast casserole and cinnamon rolls with OJ and fruit spells Merry Christmas. Yum, yum, yum.

2 ¼ tsp yeast
1 cup warm milk (105’)
½ cup sugar
1/3 cup butter, melted
1 tsp salt
2 eggs
4 to 4 ½ cups flour
1 cup packed brown sugar
2 ½ TB cinnamon
1/3 cup butter, softened
½ cup butter, softened
1 ½ cups powdered sugar
2 oz (¼ cup) cream cheese
½ tsp vanilla extract
1/8 tsp salt

Dissolve the yeast in the warm milk in a large bowl. Add the sugar, butter, salt, eggs and flour. Mix well. Knead the dough into a large ball, using hands dusted lightly with flour. Put in a bowl, cover, and let rise in a warm place about one hour, or until dough has doubled in size. Roll the dough out onto a lightly floured surface until it is approximately 21 inches long and 16 inches wide. It should be about ¼ inch thick. Make the filling by combining the brown sugar and cinnamon in a bowl (this is important!). Spread the butter evenly over the surface of the dough, and then spread the sugar mixture evenly over the surface. Working carefully from the 21-inch side, roll the dough to the bottom edge. Cut the rolled dough into 12-14 rolls and place in a greased 9x13 pan, evenly spaced. May refrigerate rolls overnight at this point, if desired.

If refrigerated, bring to room temperature before baking. Bake for 15 minutes at 400 degrees, or until light brown on top edges (watch them). While the rolls bake, combine the icing ingredients.  Beat well with an electric mixer until fluffy. Cool the baked rolls slightly before coating them generously with icing. 

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