Donna's Cinnamon Rolls
1 1/4 oz dry yeast
1 cup sugar
1 cup warm milk
1/3 cup butter, softened
1 tsp salt
4 cups flour sifted
2 Tbsp cinnamon
1 cup brown sugar - (packed)
1/3 cyo butter, softened
1 1/2 cup pecans, finely chopped
8 cups butter, softened (no substitutes)
1 1/2 cups powdered sugar
1/4 cup cream cheese, softened
1/2 tsp. vanilla
1/8 tsp salt
1 (I brown my pecan in butter for a few minutes before using)
2 The dough can easily be prepared in your bread machine, just follow your manufacturer's order of ingredients. I put the ingredients in the night before, and then roll out and bake in the morning. OR 1.For the rolls, dissolve the yeast in the warm milk in a large bowl. 2.Add sugar, margarine salt, eggs, and flour, mix well.
3.Knead the dough into a large ball, using your hands dusted lightly with flour.
4.Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
5.Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.
6.It should be approx 1/4 thick.
7.Preheat oven to 400 degrees.
8.To make filling, combine the brown sugar and cinnamon in a bowl.
9.Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.
10.Working carefully, from the long edge, roll the dough down to the bottom edge. 11.Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan. 12.Bake for 10 minutes or until light golden brown.
13.While the rolls are baking combine the icing ingredients.
14.Beat well with an electric mixer until fluffy.
15.When the rolls are done, spread generously with icing.
Note: I have been known to use Duncan Hines Cream Cheese Frosting in place making icing
Pairs Well With
These are THE BEST cinnamon rolls! The recipe is from Todd Wilbur's MORE TOP SECRET RECIPES. Ooooey, goooey and rich! Most people really like my cinnamon rolls