CinnamonRolls
New!  Printable Recipes
IMG7242 IMG6259
gingerbred cookies
holiday copper cookie cutters
IMG3445
IMG5
gift wrap collection
candle
IMG6032
Free Shipping with Gift Cards!
ribbon collection
IMG6775
stocking
festive tissue paper
IMG6743
linens & throws
linen tea towel
IMG6401
baking packaging
IMG7134
chocolate cinnamon rolls gift
candlecolorsphoto1
candle
tour our

Tuesday, November 30, 2010

Recipes | Homemade Cinnamon Rolls with Cream Cheese Icing


My Mom is famous for her cinnamon rolls - she makes them, it seems, on a weekly basis.  The are soft, buttery, gooey and sweet.  They are great to make ahead of time in large batches and freeze for gifts - perfect for hostess gifts or impromptu holiday brunches.

Mom's Homemade Cinnamon Rolls

2 packages of active dry yeast
1 tsp. of sugar
1 cup of warm water
.......
1 can of evaporated milk
2/3 cup of melted butter
3/4 cup of sugar
4 tsp salt
6-8 cups of flour
.....
1/2 stick of softened butter
1 1/2 cups of sugar
3 tablespoons of cinnamon

In a small bowl, combine yeast, sugar and warm water.  Let the yeast activate.

In the bowl of a Kitchen Aid mixer fitted with the dough hook, combine milk, butter, sugar, salt and flour (starting with 6 cups and add more, if necessary).  Stir in yeast mixture.  "Kneed" dough with dough hook on med-low for 5-8 minutes, adding flour as necessary, until it forms smooth elastic dough.  You may need to turn it out onto a floured board and kneed by hand until it is completely smooth.

In a large bowl greased with vegetable oil, place the dough in the bowl and cover with a warm damp kitchen towel.  Let the dough rest and rise for 2 hours in a warm place until it has doubled in size.  Sometimes I'll turn my oven on 250 degrees and let the bowl sit on top of it.

After 2 hours, punch the dough down and let it rest for 5 minutes.  Next, turn it out onto a floured surface and roll it into a rectangle (approx. 15" x 20").  Spread it with softened butter, then sprinkle it with the sugar and cinnamon.

Roll the dough into a log and cut into 1 1/2 inch slices (that look like a pinwheel).  Place them spiral side down into a buttered baking dish - I like to put them in a pie dish - it makes an easy presentation.

Again, let them rise covered with piece of parchment paper sprayed with cooking spray (to keep it from sticking) for about 1 hour.

Take off the parchment and bake at 350 degrees for 18-22 minutes until slightly brown on the edges.

Cream Cheese Icing

4 tablespoons of cream cheese
8 tablespoons of butter, softened
2 cups of powdered sugar

In the Kitchen Aid fitted with a paddle attachment, whip cream cheese, butter and powdered sugar until smooth.  Add a little water, if necessary, to get desired consistency.

3 comments:

  1. These look delicious! I was thinking of making them tomorrow...except I wasn't sure what size can of evaporated milk. The smaller or larger can?

    Thanks!

    ReplyDelete
  2. Yes, I am also wondering which size evaporated milk. I tried these for Easter and the dough didn't rise. I'm wondering if it's because I used just the small can of evaporated milk.
    Thank you!

    ReplyDelete
  3. Thank you for the recipe, just loved it! I am experimenting with fillings which is alot of fun.. yum yum!! thank you, thank you!

    ReplyDelete

m38
The Everyday Occasions Store:
m15
m16
m18
m21
home entertaining and ifestyle expert
pinterest
twitter
instagram
my email newsletter
rss feed
facebook
reindeer cookies
m37
IMG4146
m60
breakfast
m65
chocolate molten cakes in cupcake
IMG6817
IMG6270
IMG4235
IMG6330
IMG6952
ribbon
IMG6
CinnamonRolls m36 m11 IMG4080 everyday
Subscribe