Cinnamon Rolls – Julie Bonner

 1 c. milk

1/2 c. butter

1 c. water

1 T. active dry yeast

1 c. white sugar

1 tsp. salt

2 eggs

6 c. all-purpose flour

2 tsp. ground cinnamon

2 c. dark brown sugar

1/2 c. butter, softened

2 c. confectioner’s sugar

1 (3oz.) package cream cheese, softened

1 T. butter, softened

1/2 tsp. vanilla extract

3 T. 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, about 8 minutes — Divide dough into two pieces. Roll each piece into a 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 375 degrees. Bake in preheated oven for 20-25 minutes until golden brown. To make frosting; combine confectioner’s sugar, cream cheese, butter and vanilla. Add milk until frosting reaches a spreading consistency. Spread over warm (but not hot) cinnamon rolls.


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