Cinnamon Rolls

Cinnamon Rolls

Dough:

3 tsp active dry yeast and ¼ C warm water (between 90 – 110 degrees F)

1 Cup warm milk (heat milk until its about 90 – 100 degrees F)

2 eggs, room temperature

1/3 C butter, melted

4 ½ C all purpose flour

1 teaspoon salt

½ C white sugar

2 ½ tsp salt

filling:

1 C brown sugar, packed

2 ½ T ground cinnamon

(½ C walnuts or pecans)

1/3 C butter, melted

frosting:

3 ounces cream cheese, softened

¼ C butter, softened

1 ½ C powdered sugar

½ tsp vanilla extract

1/8 tsp salt

Dough directions:

1. activate the yeast-place the active dry yeast in the ¼ C of warm water, stir until yeast is dissolved. Let it rest until yeast foams (aprox. 5-10 min.)
2. Combine all of the rest of the ingredients and mix until consistency is smooth. Let the dough sit for 20 min to allow for the yeast to have a head start and then knead for about 10 min
3. heat the oven to 200 degrees and then TURN IT OFF. Place a small bowl of water in the oven and then cover dough with a moist towel. Place in the oven for 1 hr. dough should double in size.

Filling directions:

1. Roll out dough onto a lightly floured surface into a 16 x 21 in rectangle.
2. In a small bowl mix together the cinnamon, brown sugar and nuts.
3. Spread 1/3 C of melted butter over the dough, then evenly sprinkle the cinnamon/sugar/nut mixture over the dough.
4. Heat oven to 200 degrees
5. Roll up the dough and cut into 12 rolls.
6. Place rolls on a jelly roll pan
7. TURN OFF THE OVEN
8. Place pan in the oven and let rise for 30 min. (makes sure the water bowl is still in the oven)
9. Take rolls out of the oven and preheat the oven to 350 and bake for 20 min. (or for a more golden color, preheat to 400 and bake for 15)

Frosting directions:

1. mix ingredients until there are no lumps
2. spread frosting to warm rolls before serving