Cinnamon Rolls - best ever

This is a family handed down recipe. You will not need to have another, because this is the best ever.

Cinnamon Rolls - best ever
Cinnamon Rolls - best ever

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    Cup Warm milk in a mixed bowl

  • 1

    tblp. or one pkg of dry yeast

  • 2

    tblp. white sugar

  • 1

    tsp. salt

  • 3

    tblp. salted butter softened

  • 1

    large egg

  • 3

    cups all-purpose bread floor

  • Filling

  • 1/2

    cup salted butter melted

  • 1

    cup brown sugar

  • 2

    tblp. cinnamon - ground

Directions

In the mixer stand bowl add all ingredients in order given. Using the bread hook mix until all ingredients have formed a ball. The dough should be sticky but not stick to your fingers. Transfer the dough to a lightly greased large bowl, cover, sit in a warm place for 1 hour, or until it is doubled. Lightly grease the baking pan, 9X13 glass. Punch down the dough, on a lightly floored board - roll out until it is about 1/2 thick. About 12"x18"., brush with the 1/2 cup melted butter. Mix together the brown sugar and cinnamon, sprinkle all over the dough. Roll up like a jelly row. 18" side to 18" side. With a very sharp knife - cut them in 1 inch pieces and line up in the pan. Place in a warm place covered. Let them raise again for 30 minutes. Now ready to bake in a 325 degree oven for 14 to 15 min. While the rolls bake make the glaze for the top. With a hand mixer cream cheese and the butter in a bowl until light and fluffy. Then added the powered sugar while mixing. Add vanilla and enough milk to achieve a drizzle like consistency. Frost the rolls while they are still warm and serve. They will last about 4 or 5 days in the refrigerator.

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