Cinnamon Rolls with Butter Cream Frosting
Easy delicious and moist cinnamon rolls for Conference Weekend. Travel well also.
Ingredients
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
Cinnamon Center
- 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
Instructions
Prepare Bread for Rolls
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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)
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Blend eggs into yeast mixture. Add salt to sifted flour then gradually add to yeast mixture to make soft dough.
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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
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Brush dough with melted butter. Combine cinnamon and sugar, sprinkle over dough, then sprinkle on chopped nuts and raisins.
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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.
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Bake at 350° F (218 C) 15 minutes or until golden brown. Frost with Cream Cheese Frosting
Butter Cream Frosting application
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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)
Recipe Notes
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.