Cinnamon Rolls II

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.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 331 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

Bake in preheated oven for 20 to 25 minutes until golden brown.

Step 3

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Step 4

Serve and enjoy.

Step 5

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.

Step 6

Divide dough into two pieces. Roll each piece into a 12x9 inch rectangle.

Step 7

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.

Step 8

Roll up dough, using a little water to seal the seam.

Step 9

Cut each roll into 12 slices using a very sharp knife or dental floss. Place rolls onto two 9x13 inch greased baking pans.

Step 10

To make frosting; combine confectioner's sugar, cream cheese, butter and vanilla. Add milk gradually until frosting reaches a spreading consistency.

Step 11

Spread over warm (but not hot) cinnamon rolls.