Ok, these were killer Cinnamon Rolls yesterday with my Carrot cake frosting on them! YUM!
Cinnamon Rolls and Frosting
Ingredients for Dough:
- 1 Pkg Active Dry Yeast
- 1/2 Cup Warm Water (105 – 115 degrees F.)
- 1/2 Cup Lukewarm milk (scalded then cooled)
- 1/2 Cup Sugar
- 1/3 Cup Butter softened
- 1 Tsp. Salt
- 1 Egg
- 3 1/2 – 4 Cups All-Purpose Flour
Dissolve yeast in warm water in large bowl. Stir in milk, sugar, shortening, salt, egg and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly foured surface; knead until smooth and elastic, about 5 minutes. Place In greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 hours. (dough is ready if an indentation remains when touched.)
Punch down dough and roll dough into rectangle, 15×9 inches, o lightly floured surface; spread with 2 TBLSPs of softened butter or margarine. Mix 1/3 Cup of Sugar and 4 tsps. of ground cinnamon and sprinkle over dough. Roll up tightly, beginning at the 15-inch side. inch edge of dough into roll to seal well. Stretch roll to make even. Cut into nine 1 1/2 inch slices. Place slightly apart in greased square pan, 9x9x2 inches, let rise until double, about 40 minutes.
Heat oven to 375 * F. Bake until golden brown, 25-30 minutes, depending on your oven – I try to just keep an eye on them because like yesterday – one minute they may not be done and the next minute they are! When you remove from oven I also always rub butter, margarine or Crisco all over the top and then I immediately tip the pan upside down over wax paper and rub butter, margarine or crisco over the edges and the bottom before breaking them apart. (you only want to go over the edges that could get tough, not the inside soft edges.) Spread rolls with frosting while the rolls are still warm.
- 1 Cup Butter softened
- 1 pkg (8 oz) Cream Cheese Softened
- 4 Cups Confectioners Sugar
- 1/2 Cup Caramel Ice Cream topping
- 1 – 2 TBLSP Milk