Cinnamon rolls are a yummy breakfast. Freshly made ones are even better.
2 1/4 tsp yeast
1 c milk lukewarm
1/2 c granulated sugar
1/3 c butter, softened
1 tsp salt
4 c all-purpose flour
1 c brown sugar packed
3 Tbs cinnamon
1/3 c butter softened
Cream cheese icing
6 Tbsbutter softened
1 1/2 c powdered sugar
1/4 c cream cheese at room temperature
1/2 tsp vanilla
1/8 tsp salt
Mix the yeast in the warm milk in a large bowl. Let it sit for about 5 minutes. If the yeast is good, it will start to foam.
To the bowl of your mixer add the sugar, butter or margarine, salt, eggs, and flour and mix until well incorporated.
Pour the milk/yeast mixture over the flour mixture and using the dough hook, mix well until well incorporated.
Place the dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
Combine the brown sugar and cinnamon in a bowl.
Grease a 9×13 inch baking dish.
Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide. Make sure the dough is about 1/4 inch in thick.
Spread the 1/3 cup of butter evenly over the dough, then sprinkle with the sugar evenly over the surface of the dough.
Cut the dough into 1 1/2 inch slices, and place in a lightly greased baking pan. You can also use thread to cut into slices. Place the cut rolls in the prepared pan. Cover with a clean kitchen towel or plastic wrap and let them rise for another 30 minutes, or until doubled in size.
Place the baking pan in the oven and bake for 20-30 minutes or until golden brown at 350 degrees.
Mix icing ingredients in a medium bowl. This recipe makes a generous amount of icing for the rolls.