Cinnamon Rolls with Butter Cream Frosting
Easy delicious and moist cinnamon rolls for Conference Weekend. Travel well also.
Sharon George's Cinnamon Rolls
- 1/3 cup sugar
- 3 Tablespoons yeast
- ½ cup oil
- 1 1/2 cups warm water
- 2 beaten eggs
- 1 ½ teaspoons salt
- 5 ¼ cups sifted flour
- ¼ cup melted butter
- 1 ½ tablespoons cinnamon
- ½ cup sugar
- ½ cup chopped nuts (optional)
- ¾ cup raisins (optional)
Kathy Stentzel's Butter Cream Frosting
- 8 oz. Cream cheese -softened
- 1/2 cup Butter
- 2 teaspoon vanilla
- 3 cups powder sugar
Prepare Bread for Rolls
In a large bowl mix 1/3 cup sugar, yeast and oil with warm water until dissolved. Cover and let stand in warm place 15 minutes. (Yeast will grow rapidly)
Blend eggs into yeast mixture. Add salt to sifted flour then gradually add to yeast mixture to make soft dough.
Knead dough 5 minutes on lightly floured surface. Roll dough into rectangular shape about ¼” (.6 cm) thick. (Here, I use a Bosch machine to mix my dough)
Cinnamon Center for the Rolls
Brush dough with melted butter. Combine cinnamon and sugar, sprinkle over dough, then sprinkle on chopped nuts and raisins.
Carefully roll up dough, and cut 1” (2.6cm) slices with string or knife. Place in an ungreased rectangular pan. Let rolls rest about 10 minutes.
Bake at 425° F (218 C) 10 minutes or until golden brown. Frost with Cream Cheese Frosting
Butter Cream Frosting application
Mix Butter Cream ingredients together with blender until light and fluffy. Spread on warm, not hot, rolls. (For the frosting I use my Kitchen Aid mixer)
Personal Note: This recipe will make 15 rolls that fit into a half sheet baking pan.
I can make two batches in about 1 hour 15 minutes, which includes washing up all utensils and mixing bowls. Placing a few drops of Dawn liquid degergent into my bread mixing bowl loosens up the dough from the bowl and paddles while I mix the frosting. Then cleanup is much simplier and quicker.