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Creamy Cinnamon Rolls

Sweet Roll Dough:

  • 3½ to 4 cups flour
  • 1 pkg active dry yeast or rapid rise yeast
  • 1 cup milk
  • ¼ cup sugar
  • ¼ cup shortening
  • 1 tsp salt
  • 2 eggs
  1. Mix 2 cups of the flour and yeast.
  2. Heat and stir milk, sugar, shortening and salt until warm.
  3. Add to flour mixture; add eggs.
  4. Beat at low speed for 30 seconds.
  5. Beat 3 minutes at high speed.
  6. Stir in as much of the remaining flour as you can mix in with a spoon.
  7. Knead in enough of the remaining flour to make a moderately still dough. Knead until smooth.
  8. Shape into ball. Place in greased bowl; turn.
  9. Cover and let the dough rise for 45-60 minutes.
  10. Punch down then divide in half.
  11. Cover and let rest for 10 minutes.
  12. Roll into a 12x8 inch rectangle.

Note: If using rapid rise yeast, rise time will be half what is stated. Also, you may roll out all the dough at one time if desired; just double the size.

Creamy Cinnamon Rolls:

  • 3 tablespoons butter, melted
  • 2/3 cup brown sugar
  • 2 tsp cinnamon
  • 3/4 cup whipping cream
  1. Grease two round 9x1½ inch pans.
  2. Brush dough with 3 tablespoons melted butter.
  3. Mix brown sugar and cinnamon together then sprinkle over dough.
  4. Roll up dough starting from the longest end.
  5. Using a little water, pinch together ends and seal edges.
  6. Taking a piece of thread, place under the rolled dough where you want to make the cut. Pull thread up around the sides. Crisscross thread across top of roll pulling quickly as though tying a knot.
  7. Place rolls in prepared pan.
  8. Cover and let rise until double in size (about 30 minutes).
  9. Take the ¾ cup whipping cream and pour half over each pan of rolls.
  10. Bake in 375° oven for 18-20 minutes.

Frosting:

  • 1 cup powdered sugar
  • 2 tablespoons butter, melted
  • 2 tablespoons milk
  • ½ tsp vanilla

Combine all ingredients and spread over cinnamon rolls.