Friday, August 19, 2011

Cinnamon Rolls

Serves 12

1 package dry yeast (2 tbsp)
1 cup warm milk
½ cup granulated sugar
1/3 cup butter
1 tsp salt
2 eggs
4 cups flour

1 cup packed brown sugar
2 ½ tbsp cinnamon
1/3 cup butter

½ cup butter
1 ½ cups powdered sugar
¼ cup cream cheese
½ tsp vanilla
1/8 tsp salt

Dissolve yeast in the warm milk. Mix well for a couple of minutes. Add sugar, butter, salt, eggs, beat well. Slowly add flour 1 cup at a time. Mix well.

Knead dough into a large ball using your hands dusted with flour. Take out butter and cream cheese so they can become room temperature.

Place dough in a bowl, cover and let rise for 1 hour. (If you are making this a day ahead spray dough with Pam non-stick spray and place in zip-loc bag, then continue on in the morning)

Preheat oven to 400 degrees.
Roll out dough until it is 21x16 inches about 1/4 “ thick. Spread 1/3 cup butter over dough, spread filling over the butter. Roll up. Cut into 12 sections. Place in a pre-greased baking dish. Bake for 20-25 minutes depending on your oven.

While baking make up your icing. Place butter and sugar in a mixing bowl. Mix well, add in vanilla and salt. Mix. Add cream cheese and mix well. Set aside in fridge until ready.

Once the rolls are done ice and serve.

The Lineman’s Wife

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