Elanore's birthday breakfast request, which we shared with some folks who wanted the recipe...
DOUGH:
yeast (1 pkg, or 1 scant Tbsp.)
1 C. warm milk
1/2 C. sugar (I use 1/3 C.)
1/3 C. butter, melted
1 tsp. salt
2 eggs
4 C. flour
If you have a bread machine, process above ingredients in whatever manner your bread machine requires. If not, dissolve yeast in milk. Add other ingredients. Mix well. Knead dough into a large ball. Rise 1 hour.
Process dough in one of two ways, depending on if you want huge Cinnabon-style cinnamon rolls, or smaller-sized ones. For the former, roll the entire ball of dough into one rectangle, 21 in. long by 16 in. wide, 1/4 in. thick. For the latter, divide the dough into two balls, and process them similarly, but the rectangles will be less thick.
Spread softened butter (1/3 C. total) over entire surface of the rectangle(s). Sprinkle with a mixture of 1 C. brown sugar combined with 2-3 Tbsp cinnamon.
Roll rectangle (from the 21" side) to bottom edge. For huge rolls, cut the single roll into 1 3/4 in. slices and place 6 per baking pan. Bake 15-18 minutes. For smaller rolls, cut each of the two rolls in half and then in half again and then in thirds to make 12, and place in rows of four on a baking dish. I use a Pampered Chef stoneware bake pan. The small ones bake in less time... maybe 10 minutes. Bake at 400 degrees.
Once slightly cooled, frost rolls with icing. (See recipe below.)
ICING:
1/2 stick butter, softened
1 box cream cheese, softened (I use Neufchatel.)
1 1/2 C. powdered sugar (I don't use this much.)
1 tsp. vanilla extract
1/8 tsp. salt (opt., I omit)
Combine ingredients and beat icing until fluffy. Coat rolls.
It is our family's tradition to make these rolls on Easter morning. We make a "cross" out of frosted cinnamon rolls (on a large rectangular platter), and we make a "tomb" out of unfrosted ones stacked up on each other. (The "stone" rolled away is made of sausage patties.)
DOUGH:
yeast (1 pkg, or 1 scant Tbsp.)
1 C. warm milk
1/2 C. sugar (I use 1/3 C.)
1/3 C. butter, melted
1 tsp. salt
2 eggs
4 C. flour
If you have a bread machine, process above ingredients in whatever manner your bread machine requires. If not, dissolve yeast in milk. Add other ingredients. Mix well. Knead dough into a large ball. Rise 1 hour.
Process dough in one of two ways, depending on if you want huge Cinnabon-style cinnamon rolls, or smaller-sized ones. For the former, roll the entire ball of dough into one rectangle, 21 in. long by 16 in. wide, 1/4 in. thick. For the latter, divide the dough into two balls, and process them similarly, but the rectangles will be less thick.
Spread softened butter (1/3 C. total) over entire surface of the rectangle(s). Sprinkle with a mixture of 1 C. brown sugar combined with 2-3 Tbsp cinnamon.
Roll rectangle (from the 21" side) to bottom edge. For huge rolls, cut the single roll into 1 3/4 in. slices and place 6 per baking pan. Bake 15-18 minutes. For smaller rolls, cut each of the two rolls in half and then in half again and then in thirds to make 12, and place in rows of four on a baking dish. I use a Pampered Chef stoneware bake pan. The small ones bake in less time... maybe 10 minutes. Bake at 400 degrees.
Once slightly cooled, frost rolls with icing. (See recipe below.)
ICING:
1/2 stick butter, softened
1 box cream cheese, softened (I use Neufchatel.)
1 1/2 C. powdered sugar (I don't use this much.)
1 tsp. vanilla extract
1/8 tsp. salt (opt., I omit)
Combine ingredients and beat icing until fluffy. Coat rolls.
It is our family's tradition to make these rolls on Easter morning. We make a "cross" out of frosted cinnamon rolls (on a large rectangular platter), and we make a "tomb" out of unfrosted ones stacked up on each other. (The "stone" rolled away is made of sausage patties.)
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