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Cinnamon Rolls




Source of Recipe


Combination of magazine recipe and my own adjustments.






List of Ingredients



• Cinnamon Rolls:
  
• 2 envelopes active dry yeast
  
• 1 3/4 cups very warm water
  
• 2 teaspoons salt
  
• 3 tablespoons oil, divided
  
• 1 large egg
  
• 5 1/2 cups flour, approx.
  
• 1/2 cup cold, unsalted butter
  
• 1/2 cup whipping cream
  
• 3/4 cup powdered sugar
  
• Cinnamon Sugar:
  
• 1/4 cup sugar
  
• 2 teaspoons cinnamon
  
• Struesal:
  
• 1/2 cup sugar
  
• 1/2 cup packed brown sugar
  
• 1/4 cup flour
  
• 1/4 cup butter
  
• Cream Cheese Frosting:
  
• 3-oz package cream cheese, softened
  
• 1 tablespoon milk
  
• 1 teaspoon vanilla
  
• dash salt
  
• 2 1/2 cups powdered sugar
  






Instructions



1. Cinnamon Rolls: Sprinkle yeast over warm water in large bowl of electric mixer, stir until yeast is dissolved. Add salt, 2 T. oil, the egg and about 2 cups flour. Beat until blended. Gradually beat in as much of the remaining flour as needed to form a soft dough. Turn out on lightly floured surface. Knead about 5 minutes, until dough is smooth and elastic, sprinkling surface with more flour as necessary.
   
2. Grease large bowl with the remaining 1 T. oil. Place dough in a bowl and turn to oil all sides. Cover loosely with plastic wrap and a cloth towel. Let rise in a warm, draft-free area about 1 hour until doubled.
   
3. Put cream and powdered sugar in the bottom of a jelly roll pan or a 9x13x2-inch baking pan.
   
4. Punch down dough, knead in bowl several times. On lightly floured surface roll dough into a 14x24-inch rectangle.
   
5. Dot with butter, sprinkle with Cinnamon Sugar, then Streusel. Roll tightly, jelly-roll style. Cut crosswise into 24 pieces.
   
6. Arrange cut sides down in prepared pan. (Rolls will spread). Cover and let rise in warm place 50 to 60 minutes, until double in size.
   
7. Meanwhile heat oven to 375 degrees. Bake 35 minutes or until lightly browned. Remove from oven, spread with Cream Cheese Frosting. Cool at least 20 minutes. Serve warm.
   
8. Cinnamon Sugar: In a small bowl or storage container with a tight lid mix sugar and cinnamon until well blended. Store tightly covered at room temperature. Keeps indefinitely.
   
9. Streusel: Mix sugars and flour until well blended. Stir in butter and mix to resemble course crumbs. Store covered in refrigerator. Makes about 1 1/2 cups.
   
10. Cream Cheese Frosting: Blend cheese, milk, vanilla and salt. Gradually add sugar, beating until frosting is smooth and of spreading consistency. If necessary, stir in additional milk, 1 teaspoon at a time.
    






Final Comments


*For Pecan Sticky Buns - Make yeast dough for Cinnamon Rolls. While it is rising, mix 1/2 packed dark brown sugar, 1/4 cup dark corn syrup, and 1/4 cup softened butter until blended. Spread evenly in the bottom of a jelly-roll pan. Sprinkle 2 cups pecan halves over bottom of pan. Fill, roll and cut dough as directed and arrange in pan over pecans. Let rise, then bake as recipe directs. Omit Cream Cheese Frosting. Cool at least 20 minutes before serving. Serve warm.