I make these the night before and bake them in the morning My family and friends cant stay out of them They are very moist and decadently rich
Prep Time
1 hr 30 mins
Dificult
Medium
Servings
2 hrs 25 mins
Ingredients
Instructions
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.
Miriam Villegas
Editor's Note:
To make these ahead of time
follow the recipe up to step 4. Arrange on baking sheets but do not let the rolls rise. Cover rolls with greased plastic wrap and refrigerate overnight. The rolls will rise slowly during the night. The next morning
remove the plastic wrap
set the baking sheets on the counter
and set aside for about 20 minutes while preheating the oven. Bake as directed.
