Cinnamon Rolls II

4.5
(735)

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.

200
200
200
200
Prep Time:
30 mins
Cook Time:
25 mins
Additional Time:
1 hrs 30 mins
Total Time:
2 hrs 25 mins
Servings:
24
Yield:
2 dozen

Ingredients

  • 1 cup milk

  • ½ cup butter

  • 1 cup water

  • 1 tablespoon active dry yeast

  • 1 cup white sugar

  • 1 teaspoon salt

  • 2 eggs

  • 6 cups all-purpose flour

  • 2 teaspoons ground cinnamon

  • 2 cups dark brown sugar

  • ½ cup butter, softened

  • 2 cups confectioners' sugar

  • 1 (3 ounce) package cream cheese, softened

  • 1 tablespoon butter, softened

  • ½ teaspoon vanilla extract

  • 3 tablespoons milk

Directions

  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.

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

  3. Divide dough into two pieces. Roll each piece into a 12x9 inch rectangle. 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. Roll up dough, using a little water to seal the seam.

  4. Cut each roll into 12 slices using a very sharp knife or dental floss. Place rolls onto two 9x13 inch greased baking pans. Cover and let rise until almost doubled, about 1 hour. Meanwhile, preheat oven to 375 degrees F (190 degrees C).

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

  6. To make frosting; combine confectioner's sugar, cream cheese, butter and vanilla. Add milk gradually until frosting reaches a spreading consistency. Spread over warm (but not hot) cinnamon rolls.

    close up view of Cinnamon Rolls with icing in a baking dish
    Miriam Villegas

Editor's Note:

To make these ahead of time, follow the recipe up to step 4. Arrange on baking sheets but do not let the rolls rise. Cover rolls with greased plastic wrap and refrigerate overnight. The rolls will rise slowly during the night. The next morning, remove the plastic wrap, set the baking sheets on the counter, and set aside for about 20 minutes while preheating the oven. Bake as directed.

Nutrition Facts (per serving)

331 Calories
10g Fat
56g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 331
% Daily Value *
Total Fat 10g 13%
Saturated Fat 6g 32%
Cholesterol 42mg 14%
Sodium 181mg 8%
Total Carbohydrate 56g 20%
Dietary Fiber 1g 4%
Total Sugars 31g
Protein 5g
Calcium 39mg 3%
Iron 2mg 10%
Potassium 91mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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