Tuesday, June 9, 2009

Yummy Cinnamon Rolls

Cinnamon Rolls
1 pkg. dry yeast
1/4 c. warm water
1 c. scalded milk
3/4 c. sugar
1/2 tsp. salt
1/4 c. butter
3 1/2- 5 c. Flour

4 TB. butter

Soften yeast in warm water, set aside. Stir scalding milk, sugar, salt, and 1/4 c. butter together in a large bowl. Let cool to about 110* F. Stir in 1 1/2 c. of flour. Beat well; Add yeast mixture, beat well. Stir in remaining flour until not sticky. Knead on floured surface until smooth and elastic. Let rise until doubled. Roll dough into large rectangle about 1/2" thick. Spread with butter, sprinkle with cinnamon and sugar. Roll and cut into 1" slices. Put on greased pan and let rise. Bake at 375* for 20 minutes.

Cream cheese Frosting
8 oz. cream cheese
1/2 c. butter; softened
1 tsp. vanilla
3 c. powdered sugar
2-3 TBS milk

Combine butter and cream cheese, mix well. Add vanilla and sugar and mix again. Then add milk for desired consistency.

I always crave cinnamon rolls but I never seem to have the right ingredients. So one night I took like 5 recipes for them and mixed and matched and came up with my very own cinnamon roll recipe. My husband will only eat like 1 sweet treat when I make them (if that) but he ate two the night I made these and then one with his breakfast the next morning. I must say that this one is a keeper. I make a cream cheese frosting for everything! Really everything, cookies, cupcakes, these cinnamon rolls and each one is a slight bit different but only in the measurements, they all have about the same ingredients. To get the frosting look I put it in a big zip lock back and cut a pretty good sized chunk off one corner and pipped the frosting on, you don't even need to wait for them to cool, Cinnamon roll frosting tastes better a little melted.

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