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Cinnamon Rolls II

SUBMITTED BY: PAT MYERS PHOTO BY: Allrecipes

"I make these the night before and bake them in the morning. My family and friends can't stay out of them. They are very moist and decadently rich."

RECIPE RATING:

Read Reviews (133)

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PREP TIME	30 Min
COOK TIME	25 Min
READY IN	1 Hr 55 Min
Original recipe yield 2 dozen

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 cup milk
1/2 cup butter
1 cup water
1 tablespoon active dry yeast
1 cup white sugar
1 teaspoon salt
2 eggs
6 cups all-purpose flour
2 teaspoons ground cinnamon
2 cups dark brown sugar
1/2 cup butter, softened
2 cups confectioners' sugar
1 (3 ounce) package cream cheese, softened
1 tablespoon butter, softened
1/2 teaspoon vanilla extract
3 tablespoons milk

DIRECTIONS

Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter; stir until melted. Add water and let cool until lukewarm.
In a large bowl, combine the milk mixture, yeast, white sugar, salt, eggs and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Divide dough into two pieces. Roll each piece into a 12x9 inch rectangle. In a bowl, stir together the cinnamon and brown sugar. Spread each piece with half of the butter, half of the brown sugar and cinnamon mixture. Roll up dough, using a little water to seal the seam.
Cut each roll into 12 slices using a very sharp knife or dental floss. Place rolls onto two 9x13 inch greased baking pans. Cover and let rise until almost doubled, about 1 hour. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Bake in preheated oven for 20 to 25 minutes until golden brown.
To make frosting; combine confectioner's sugar, cream cheese, butter and vanilla. Add milk gradually until frosting reaches a spreading consistency. Spread over warm (but not hot) cinnamon rolls.

REVIEWS

Reviewed on Dec. 30, 2006 by GCRIM

Great recipe - even easier to pull off the second time around. A few lessons I discovered: 1)... MORE

Reviewed on May 4, 2008 by mrsduenes06

This recipe is the best one I've ever tried for cinnamon rolls, and I'm really picky. I did,... MORE

Reviewed on Nov. 12, 2007 by Josie

This recipe is easily halved :) As for refrigerating the night before baking, I let the dough... MORE

Reviewed on Mar. 8, 2007 by Breanna

I made this recipe for my boyfriend and his co-workers, (they're firemen). They absolutely... MORE

Reviewed on Dec. 26, 2006 by JOLLIETTE

These were well worth the effort. As for making ahead of time, I wasn't sure at what point to... MORE

Reviewed on Oct. 24, 2006 by Catameringue

Amazing! Had great fun making them (such stickiness..!), even more pleasure in consuming... MORE

Reviewed on Dec. 2, 2004 by ERICAANN2

These are absolutely divine! I was very nervous about these, as they were my first cinnamon... MORE

Reviewed on Jan. 17, 2006 by LUV2COOK77

I forgot to add the egg until 15 minutes into the dough cycle so I pulled out the dough and... MORE

Reviewed on Dec. 23, 2005 by PRACTICINGJOY

We loved these cinnamon rolls AFTER I used a whole EIGHT ounce package of cream cheese for the... MORE

Reviewed on Dec. 13, 2002 by BELLSHA

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