Cinnamon Rolls

I like to make my cinnamon rolls with pecans...and serve them warm  with cream cheese frosting.

They are the best cinnamon rolls! Delicious!

Takes a bit of time to make them but if you like cinnamon rolls, obviously, it will be time and effort well spent.

Enjoy!

INGREDIENTS

1/4 cup milk, warm
2 tsp yeast
1 tsp sugar
2 eggs
2 cups milk
1/2 cup vegetable oil
5-5-1/2 cups flour
1 tsp salt

Filling:
1 cup whipping cream
1/4 cup margarine, melted
1 cup brown sugar
2 tbsp. cinnamon
1/2 cup chopped pecans, optional

DIRECTIONS   

Dissolve yeast into the 1/4 cup of warm milk; add sugar and let stand until foamy. (This will ensure the yeast is working. If yeast doesn't foam and rise, it's probably old and won't make the dough rise).
 
Place eggs into a large mixing bowl; add yeast, milk and about 2 cups of flour and beat  with a mixer until dough starts to form bubbles. 

Slowly add the oil, and continue beating adding more flour, then once it becomes to heavy for the beaters to handle, knead in the remaining flour by hands to form a soft, smooth dough.  

Cover the bowl with a clean kitchen towel and let dough rise until doubles in size, (1 hour or more, depending on how warm the kitchen is).

For the cinnamon filling:

Meanwhile, in a small bowl, mix together brown sugar and cinnamon; set aside.

Prepare 2 - 9x13 inch pans; grease pans with margarine, sprinkle with a tablespoons of cinnamon and sugar mix, and drizzle a few spoons of whipping cream on top of the sugar. (I never really measure. Hope the picture helps.)



Divide dough in two; Roll out half the dough into about, 9x13 inch rectangular, with the thickness, between 1/4 inch to 1/2 inch.
 


Brush with melted margarine and sprinkle with half of the cinnamon and sugar mixture.

Repeat with the rest of the dough.


 


Starting at the one nearest you, roll up the dough tightly as a jelly roll.  (Pinch the end  so it doesn't unravel when you slicing the roll)



Using a sharp knife, slice into 1 inch thick slices and place rolls in the pan. 



Drizzle the remaining whipping cream over the rolls and sprinkle rolls with chopped pecans.

 
(I just sprinkled the pecans on the top of each roll, but you can spread it on top of the cinnamon and sugar mixture before rolling it into a jelly roll, then slice them, or you can omit the pecans all together… whatever suits your fancy.)

Cover pans and let rise for 30 minutes.

Bake at 350 F. for 20 minutes or until golden brown. Let cool in the pan.

Serve warm  with Cream Cheese Frosting (recipe bellow).
 
Makes: 24-26 rolls



Cream Cheese Frosting:
4 oz. (120 gr.) cream cheese, softened
5 tbsp. icing sugar

1/2 tsp vanilla extract   
5-6 tbsp. milk

Mix together cream cheese, icing sugar, vanilla and milk to make a smooth, creamy sauce. (I don't like the glaze very sweet. Fill free to use more icing sugar if you like sweeter). 

Serve as frosting on cinnamon rolls.

   

Happy Baking!!

Leia’s Culinary Treasures