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LOCATION: Recipes >> Breads Yeast >> Cinnamon Rolls 15

Print this Recipe    Cinnamon Rolls 15

Cinnamon Rolls
Yields 12 large rolls

3/4 cup unsalted butter
3/4 cup +1 tsp sugar
3 (1/4-oz) pkgs active dry yeast
5 large eggs
1 cup milk
1 1/4 tsp salt
1/2 cup warm water
8.5 to 9.5 cups flour

5 cups packed brown sugar
3 Tbsp ground cinnamon
1 1/4 cups unsalted butter

1/2 lb cream cheese, softened
1 tsp vanilla
1/4 cup whipping cream
3 to 4 cups powdered sugar, sifted

For the dough, heat the butter with the milk, 3/4 cup of the sugar
and the salt in a small saucepan until the butter is melted. Set
aside to cool. In a large mixing bowl, sprinkle the yeast over the
warm water, add the remaining teaspoon of sugar, stir and set aside
for 10 minutes, until the mixture is bubbly. Add the lukewarm
milk mixture and the eggs and beat until well combined. Add the
flour a cup at a time, stirring and using enough flour to form a
stiff dough. Turn out onto a floured board and knead until smooth
and satiny, approximately 10 minutes (or place in a bowl of an
electric mixer and knead with a dough hook until the dough cleans
the sides of the bowl, approximately 5 minutes). Place the dough
in a very large buttered bowl, turn to butter the top, and allow
to rise, covered loosely with a kitchen towel, in a warm place
until doubled in bulk, approximately 1 hour. Punch down the dough
and roll out into a large rectangle, 24x36 inches.

Butter 2 9x13 inch glass baking dishes. For the filling, beat
together the brown sugar, butter and cinnamon until well combined.
Spread evenly over the surface of the dough. Roll up lengthwise
and cut at 2 inch intervals to make 12 rolls. Place 6 rolls in
each buttered dish. Cover loosely with a kitchen towel, in a warm
place until doubled in bulk, about 1 hour. Preheat the oven to
350 degrees. Bake the rolls for about 20 to 30 minutes or until
puffed and browned. Cool to room temperature on racks. For the
frosting, beat the cream cheese, cream and vanilla until well
combined. Add the powdered sugar and beat until smooth and soft,
not stiff. Frost the rolls and serve immediately.

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