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Home cooking from a simpler time
Cinnamon Rolls
1 TBL SAF instant yeast
1/2 cup sugar
2/3 cups warm water (110 degrees F)
2/3 cups warmed milk
1/2 cup margarine, melted
1 tsp salt
1 jumbo egg at room temp, slightly beaten
5 cups all-purpose flour
3 TBL butter
1/3 cup brown sugar
4 tsp heavy cream
2 tsp light corn syrup
1 stick (4 oz.)softened butter
1 cup brown sugar
3 TBL ground cinnamon
4 oz. cream cheese, softened
2/3 stick butter, softened
2 cups confectioner's sugar
1 tsp vanilla
1/8 tsp salt
Mix all dough ingredients except flour in a mixing bowl. Add flour and stir until mixed. Knead for 5 to 10 minutes. (Longer makes them chewier.) Put in a warm place and let rise until doubled in size.
Melt butter for caramel and add brown sugar, cream, and corn syrup. Heat and stir until sugar disolves, but no longer. Grease or apply non-stick spray to a 9" x 13" pan, pour caramel into pan and spread around.
Punch down and roll dough to 15" x 20". Cover evenly with cinnamon mixture and roll starting on a short side. Divide with a knife into six rolls and place rolls evenly in pan.
Proof for about an hour until rolls have about doubled. Bake at 350 for about 25 minutes, or until internal temperature of rolls in is 180 degrees.
Mix frosting ingredients until smooth and creamy. Let cinnamon rolls cool about 20 minutes before frosting. Or, if they look too good to wait, frost them as soon as you're ready to eat them.