Cinnamon Rolls

Ingredients

3/4 cup milk
1/4 cup butter
3 1/2 cups all purpose flour
1 (.25 ounce) packet Rapid Rise Yeast
1/4 cup white sugar
1/2 tsp salt
1/4 cup very warm water
1 egg
1/4 cup butter, softened
1 to 1 1/2 cups dark brown sugar
2 tbsp ground cinnamon

Method

Heat milk and butter in a sauce pan until butter melts and mixture starts to bubble. Remove from heat and let cool to lukewarm.

In a separate large bowl, combine 2 1/2 cups flour, yeast, salt and sugar. Mix well.

Add warm milk and warm water to flour mixture, stir to begin to combine, add in egg, and mix well. Add in remaining flour a little at a time until well combined. Once dough has combined, knead well for 3-5 minutes. If dough is still sticky, add more flour, a spoonful at time. Dough should be easy to work with and not overly sticky.

Place dough in a bowl that has been lightly oiled or buttered, cover top of bowl with a damp cloth, and sit in a warm draft free spot to rest for approximately 15 minutes.

Roll dough out onto a floured surface into a rectangle approximately 12"x9" in size. Spread softened butter over surface of dough. Sprinkle with brown sugar and cinnamon. Roll dough up and pinch seam to seal. Cut into 12 equal size pieces. Place into a 13x9" pan that has been lightly brushed with butter. Cover and let rise at least 30 minutes (60 minutes is great if you have the time).

Preheat oven to 375 degrees F.

Bake rolls for approximately 17-20 minutes until lightly browned. Remove from oven. Spread with Cream Cheese Frosting immediately.

Cinnamon Rolls