Whew! Cinnamon rolls require a lot of patience…the Pillsbury Doughboy doesn’t get nearly enough credit for his efforts. While I wholeheartedly understand why so many people choose to just crack open a can on Sunday morning and toss those pre-made jobbies in the oven, sometimes you just have to have the real deal. Hey, if nothing else, it’ll make you appreciate that little dough guy all the more (or maybe your Great Grandma Eunice). This one took a few trials, but at least the house smells fabulous!
1 c + 2 Tbs Milk, warmed
8g Dry Active Yeast (one packet)
2 Eggs, room temperature
1/3 c Butter, melted
4 1/2 c +3 Tbs Bread Flour
1 tsp + 1/4 tsp Salt
1/2 c Sugar
1/3 c Brown Sugar
3 Tbs Cinnamon
1/4 tsp Nutmeg
1/4 c Butter, softened or melted
2 1/4 oz Cream Cheese, softened
3 Tbs Butter, softened
1/2 tsp Vanilla Extract
1 c + 2 Tbs Confectioners’ Sugar, sifted
Dissolve yeast in warm milk in a large bowl. Add eggs, 1/3 c melted butter, salt, and sugar. Add flour and knead dough into a large ball. Cover and let rest until doubled in size (about one hour). Combine brown sugar, cinnamon, and nutmeg in a small bowl. Set aside. Butter a 9×13 metal baking dish and set aside.
Turn out dough onto lightly floured surface and roll into a 15 x 20 rectangle. Spread with 1/4 c of softened/melted butter, then sprinkle evenly with cinnamon mixture. Roll up dough, then use string (or dental floss) to slice into 12 rolls. Place rolls into prepared pan. Let dough rise an additional 30 minutes.
Bake rolls at 375 for 25-30 minutes, until golden. As rolls bake, prepare frosting by creaming together softened cream cheese, butter, and vanilla, then beating in the confectioners’ sugar. Spread icing on the rolls while still warm from the oven and devour.
Yield: 12 Rolls