These Cinnamon Rolls do not disappoint. They are fabulous. Two years ago I came across this recipe from Sisters Cafe. I make these for all sorts of gatherings and functions, I take them to family and friends at the Holidays and at least once a month we make and eat them.2 c. milk
2 cubes butter
2 pkg yeast (4 1/2 tsp.)
1/3 c. warm water
1 1/3 c. sugar
1 tsp. salt
4 beaten eggs
8 c. flour
Filling: 1 cube softened butter and cinnamon and sugar
Heat milk and 2 squares of butter together until butter is melted. Cool and set aside. Mix yeast and warm water; let stand 5 minutes. Add cooled milk, 1 1/3 c. sugar, 1 tsp. salt, 4 beaten eggs. Add 4 c. flour and mix and gradually add 4 additional cups flour. Dough should be firm, but sticky. Cover with a cloth and put in a warm place and raise 1 1/2 - 2 hours. Dough should nearly be doubled in size. Divide dough in half and empty onto floured surface and knead a little. Roll dough into rectangle about 1/2 inch thick. To this half of dough, spread on 1/2 square of softened butter, completely covering dough. Then sprinkle a coating of sugar over entire piece of dough. Then a layer of cinnamon. Be generous with the cinnamon; this is what makes it tasty. Roll into a long roll. Pinch edges together and slice with dental floss. Place on a cookie sheet covered with a silpt or parchment paper. Do the same thing to the second half of dough. Cover with a clean dishtowel and put in a warm place, free of drafts for 2 to 5 hours to raise - they should double in size. Bake at 350 for 10 minutes or until barely browned. Remove from oven and let set for 5 minutes. Drizzle with glaze while still warm. Makes 3 - 4 dozen.
Butter Cream Glaze:
1 cube softened butter
1 tsp. vanilla
dash of salt
dash of cream of tarter
1 1/2 lbs of powdered sugar
scalded milk or cream
Add all together...adding milk a little at a time, alternately with the powdered sugar until desired consistency is reached. For cinnamon rolls, it needs to be a little thinner than regular icing.
ENJOY!!
