I make these the night before and bake them in the morning. My family and friends can't stay out of them. They are very moist and decadently rich.
Ingredients
- milk: 1 cup
- butter: 0.5 cup
- water: 1 cup
- active dry yeast: 1 Tbsp
- white sugar: 1 cup
- salt: 1 tsp
- eggs: 2 piece
- all-purpose flour: 6 cups
- ground cinnamon: 2 tsp
- dark brown sugar: 2 cups
- butter: 0.5 cup (softened)
- confectioners' sugar: 2 cups
- cream cheese: 1 pack (3 ounce pack, softened)
- butter: 1 Tbsp (softened)
- vanilla extract: 0.5 tsp
- milk: 3 Tbsp
Metric Conversion
Stages of cooking
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Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter; stir until melted. Add water and let cool until lukewarm.
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In a large bowl, combine the milk mixture, yeast, white sugar, salt, eggs and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
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Divide dough into two pieces. Roll each piece into a 12x9 inch rectangle. In a bowl, stir together the cinnamon and brown sugar. Spread each piece with half of the butter, half of the brown sugar and cinnamon mixture. Roll up dough, using a little water to seal the seam.
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Cut each roll into 12 slices using a very sharp knife or dental floss. Place rolls onto two 9x13 inch greased baking pans. Cover and let rise until almost doubled, about 1 hour. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
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Bake in preheated oven for 20 to 25 minutes until golden brown.
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To make frosting; combine confectioner's sugar, cream cheese, butter and vanilla. Add milk gradually until frosting reaches a spreading consistency. Spread over warm (but not hot) cinnamon rolls. Miriam Villegas
