Cinnamon Rolls


2 cups water, warm 2 tbsp. yeast 1/3 cup sugar 3/4 cup oil 3 eggs 2 tsp. salt 1 tsp. vanilla

8 cups flour


Mix warm water, yeast and sugar and let it sit until foamy. Add in the rest, mixing well. Add flour a little at a time to make soft dough. Knead until smooth. Set it aside while preparing the butter and sugar mixture, but no longer than 30 minutes. Divide dough in half and on a floured surface roll out each piece into a 12X15 rectangle. Evenly spread the butter and sugar. Tightly roll up and cut each dough into 12 even slices, making 24 rolls in all. Place side by side in two 9X13 pans. Let them rise until double, an hour or longer. Just before baking pour 1 cup whipping cream, room temperature, over the rolls. Bake at 375 F for 15-20 minutes. After rolls are slightly cooled off, spread with cream cheese frosting. Makes 24 rolls.


Butter Filling

1 cup butter

2 cup brown sugar

1 tbsp. cinnamon


Bring butter to room temperature, then transfer to a small mixing bowl, combining sugar and cinnamon.


Before Baking

1 cup whipping cream, room temperature


Cream Cheese Frosting

1 cup cream cheese

1/2 cup butter

4 cup icing sugar

2 tsp. vanilla


Get cream cheese and butter to room temperature, then cream well. Slowly add in the icing sugar and vanilla. Spread on the cooled cinnamon rolls.




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