One of my most popular posts had to do with my quest for the perfect cinnamon roll recipe. I am happy to report that the search is over and I have the gooey flavorful recipe here for all to enjoy! This recipe is curtesy of my friend Megan, a happy mom and wonderful chef.
Meg's "Sin"amon Rolls
2 Pkgs. yeast
1 tsp Sugar
1 Cup warm water
2/3 Cup Sugar
1 Cup warm milk
2/3 Cup melted butter
2 tsp. salt
2 eggs- beaten
6 1/2 -7 1/2 Cups Flour
Filling:
1/2 Cup melted butter
1 1/2 Cups Brown Sugar
3 3/4 Tablespoons Cinnamon
For Pan:
1/2 Cup melted butter
1/3 Cup white sugar
1. In a small bowl dissolve 2 pkgs of yeast, 1 tsp. sugar, and 1 cup warm water. Set aside.
2. In a Large bowl, mix 2/3 cup sugar, 1 cup warm milk, 2/3 cup melted butter, 2 tsp. salt, and 2 beaten eggs. Stir well and add in your yeast mixture.
3. Slowly add 6 1/2 -7 1/2 Cups flour. Make sure not to add too much flour. Lightly flour your hands and knead dough for about 8 minutes. In a large, lightly greased bowl set dough aside to cover and rise until doubled (approximately 1 1/2 hours.)
4. Punch dough and let rest for 5 minutes (I love this part! :)
5. Roll dough on a lightly floured surface into 15 x 20 inch rectangle. Brush with 1/2 cup butter. Mix together 1 1/2 cups brown sugar and 3 3/4 Tablespoons cinnamon and sprinkle liberally over dough.
6. Roll dough and pinch to seal edges
7. Cut into 12-15 slices. (Note: I like to use string or dental floss to make this job easier.)
8. Coat the bottom of a large cookie sheet or 2 small cookie sheets with 1/2 cup margarine and then sprinkle 1/3 cup white sugar on the bottom of the pan. This gives the cinnamon rolls an amazing carmal-like coating on the bottom!
9. Place rolls close together in pan and cover. Allow 45 minutes to rise.
10. Bake at 350 degrees for 15-20 minutes, or until golden brown.
11. Frost when cool
Frosting:
6 oz softened cream cheese
1/2 Cup butter
3 Cups powdered sugar
1 teaspoon vanilla
1/4 teaspoon salt
