Ingredients
Scale
Dough
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1/2 cup warm water
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2 TBL yeast
-
1 TBL sugar
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4 slightly beaten eggs
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1/2 pound butter (2 sticks)
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2 cups milk
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1/2 cup sugar
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2 tsp salt
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8 cups flour
Filling
-
1 1/2 cups melted butter
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4 TBL Cinnamon
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1 1/2 cups sugar
Icing
- 1 tsp vanilla
- 1 cup melted butter
- Pinch of salt
- 1 1/2 box powdered sugar
- Milk to desired consistency
Instructions
- In the bowl of your mixer, mix together the water, yeast and sugar then let stand for 5 minutes.
- In a glass bowl, put the 1/2 pound butter (two sticks) and 2 cups milk and microwave until butter is just melted.
- Add 4 slightly beaten eggs, 1/2 cup sugar and 2 tsp salt to milk mixture blending well.
- Add this mix to your yeast mixture.
- One cup at a time, pour 4 cups of flour and mix well. Then add the next 4 cups of flour but at 1 tablespoon at a time. Mix for five minutes.
- Put dough in metal oiled bowl and let raise for 30 minutes. Punch the dough and let raise for another 30 minutes.
- Divide dough into two parts.
- Roll out one half onto floured board into an 8 x 12 rectangle. Spread half of your melted butter (3/4 cup) onto dough keeping 1/2 inch seam dry. I use a pastry brush. Mix together your cinnamon and sugar. Sprinkle half of the cinnamon sugar onto the buttered dough.
- Roll up dough lengthwise and then with a long piece of dental floss, cut into 1 to 1 1/2 inch slices.
- Repeat with second half of dough
- Lay in a jelly roll or 9 x 13 pans. Bake at 350 degrees for 20-25 minutes.
- Prepare frosting with frosting ingredients above. “Frost” the cinnamon rolls with the frosting. I like to do this when the rolls are still slightly warm.
Nutrition
- Serving Size: 1 roll
- Calories: 414
- Sugar: 58g
- Sodium: 448mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 124mg