Cinnamon Rolls

Cinnamon Rolls

In a small bowl, mix and let start to rise/bubble up 

1/2 C warm water
2 T dry yeast


Add to a stand mixer:

1 1/2 C. lukewarm milk
1/2 C. sugar
2 eggs
1/2 C soften shortening or 1/2 C melted butter
2 tsp. salt

*add yeast mixture

Gradually add:
7 C flour 

(I add 4 cups and mix and then the remaining 3 cups)

Cover with a towel. Let rise 1 1/2 X. (I recommend a warm spot in the house or the garage in the summer) Punch down. Roll into one large rectangle piece, 1/2" thick.  Spread with 1/2 cup softened butter, coat with a layer of brown sugar over the butter & sprinkle cinnamon on top of the brown sugar. Roll up.  Cut in 1" pieces. Arrange on a greased jelly roll pan. 

Bake 375* 10-15 minutes. Start checking after 10 minutes. 

Buttercream

1 C. salted butter
3 tsp. vanilla
4 C. powdered sugar
4-5 T heavy cream  (or 1/2 & 1/2)

Cream butter until light & creamy.  Add sugar, cream, and vanilla

Another option:

Cream Cheese Frosting

8 oz cream cheese 

1/2 C butter, softened to room temperature 

1 tsp vanilla 

3 C powdered sugar 

2-3 T milk

                  It will look lumpy and unappealing, until the flour is added. This is normal. 

                                                  Here is after 4 cups of flour are added

The dough after all the flour is added

I roll it in a large rectangle. Approximately  20"X 24"

Spread 1 stick of softened butter over dough

Cover with brown sugar and sprinkle with cinnamon

Roll up and try to make as even as you can 

Cut into rolls

Line with parchment paper 

Bake

Frost