“I’m Nuts Over You” Cinnamon Rolls

I know, i know…another cinnamon rolls.  But upon quick glance of the ingredients measures, this cinnamon roll recipe of Penny Stone from her book, 365 Quick, Easy & Inexpensive Dinner Menus looks promising, very “compelling” actually to give it a try.  So I did…and it was all worth the time, efforts, and costs.  I’ve done this recipe twice already…and believe me, this is the next “yumm” thing to Cinnabon.

CINNAMON ROLLS
Prep. Time: 2 1/2 hours
Cook Time:  10 -20 minutes

2 cups milk, scalded and cooled to room temperature (I used tall can evaporated milk and enough water to measure 2 cups, zapped to lukewarm instead)
1 cup sugar
1 cup flour
2 pkgs. active dry yeast (I use 2 tablespoons)
3/4 cup butter, melted
2 eggs, beaten
4 1/2 cups flour
2 teaspoons salt
cinnamon and sugar, mixed together (I combined 3/4 cup packed brown sugar and 3 tablespoons ground cinnamon)

Combine the first four ingredients in bowl, mixing well.  Let rise for 1 hour.  Add the next 5 ingredients, mixing well.  Let rise, covered with a moist towel (plastic cling wrap works great too!), in a warm place until doubled in bulk (about 1 hour).  Turn dough out on a lightly floured surface.  Knead dough until smooth and elastic.  Roll dough out on a floured surface.  Spread soft butter or margarine (1/4 cup butter or margarine) over dough.  Sprinkle cinnamon and sugar over butter.  Roll dough as for a jelly roll and cut into 1/4″ to 1/2″ slices.  Place in a greased baking pan (i still lined mine with parchment paper) and let rise until doubled in bulk (about 45 minutes).

Bake at 375 degrees for 10 minutes or until golden brown.  Frost while warm and serve immediately.

FROSTING CINNAMON ROLLS:

2-3 cups powdered sugar
1 tablespoon butter, softened
2 tablespoons milk (I use liquid coffee creamer)
1 teaspoon vanilla

Start with 2 cups powdered sugar combined with butter, milk and vanilla.  If icing is too runny, add more powdered sugar and continue stirring until smooth.  Drizzle over cinnamon rolls while rolls are still warm.

(Again, if you have extra cream cheese frosting, you can use that instead.)

and after ovening and frosting…YUMMMY!

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