- Servings : 4
- Prep Time : 30m
- Cook Time : 25m
- Ready In : 1:55 h
A tasty tea time treat.
- 1 cup(s) milk
- 1/2 cup(s) butter
- 1 cup(s) water
- 1 tablespoon(s) active dry yeast
- 1 cup(s) white sugar
- 1 teaspoon(s) salt
- 2 eggs
- 6 cup(s) plain flour
- 2 teaspoon(s) ground cinnamon
- 2 cup(s) dark brown sugar
- 1/2 cup(s) butter, softened
- 2 cup(s) icing sugar
- 85 grams cream cheese, softened
- 1 tablespoon(s) butter, softened
- 1/2 teaspoon(s) vanilla extract
- 3 tablespoon(s) milk
Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter; stir until melted. Add water and let cool until lukewarm.
In a large bowl, combine the milk mixture, yeast, white sugar, salt, eggs and 2 cups flour; stir well to combine. Stir in the remaining flour, 1⁄2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic.
Divide dough into two pieces. Roll each piece into a 12x9 inch rectangle. In a bowl, stir together the cinnamon and brown sugar. Spread each piece with half of the butter, half of the brown sugar and cinnamon mixture. Roll up dough, using a little water to seal the seam.
Cut each roll into 12 slices using a very sharp knife or dental floss. Place rolls onto two 9x13 inch greased baking pans. Cover and let rise until almost doubled, about 1 hour. Meanwhile, preheat oven to 190°C. Bake in preheated oven for 20 to 25 minutes until golden brown.
To make icing; combine icing sugar sugar, cream cheese, butter and vanilla. Add milk gradually until icing reaches a spreading consistency. Spread over warm cinnamon rolls.