Family Favorite Cinnamon Rolls Recipes

BEST CINNAMON ROLLS

Steps:

• Dissolve yeast in warm milk. In another bowl, combine sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Mix brown sugar and cinnamon. Punch down dough; divide in half. On a lightly floured surface, roll 1 portion into an 11x8-in. rectangle. Brush with 2 tablespoons butter; sprinkle with half the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices; place in a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°., Bake until golden brown, 20-25 minutes. Cool on wire racks., For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners' sugar. Spread over tops. Refrigerate leftovers.

FAMILY FAVORITE CINNAMON ROLLS

Steps:

• In bread machine, add all dough ingredients and select white bread button.
• (This dough can be mixed manually, but you must knead the dough and let it rise until doubled in bulk.) When the bread machine cycle is over, roll dough out on floured board to a 22x14 inch rectangle.
• Brush the dough with melted butter.
• Combine filling ingredients and sprinkle on top of dough.
• Roll dough in a jellyroll fashion, starting with long edge.
• Seal edges, and cut into 10-20 rolls.
• Place cut side down, side by side, in greased and sugared 8 inch round pan, or glass baking dish.
• Cover and let rise in warm place until doubled, about 45 minutes.
• Bake at 350* for 20-25 minutes.
• Drizzle with icing, and serve warm.
• (This dough can be refrigerated after it has risen twice (doubled in bulk twice). Cover with plastic wrap and refrigerate overnight. Let dough come to room temperature before baking.).