Growing up, my mom made a big batch of these every Saturday afternoon for Sunday breakfast. They are the best cinnamon rolls! Over the years, I have tried many different recipes, but none have compared to this one. This recipe will make 2 sheet pans full of cinnamon rolls. I usually half the recipe for our family and it is plenty.
Sunday Cinnamon Rolls
Dissolve 3 Tbsp. yeast in 3/4 cup warm water. Sprinkle with about 2 Tbsp. white sugar to help it along. Allow to set while mixing dough.
Heat in microwave (about 3 minutes):
• 2 cubes (1 cup) butter
• 2 cups milk
• 3/4 cup sugar
• 1 Tbsp. salt
Pour into mixing bowl and add:
• 4 cups flour
• 3 eggs
• yeast mixture
• about 4 more cups flour
Knead about 5 minutes in mixer
Remove dough hook, cover with damp towel and allow to raise until double – about 1 hour, or more.
Spray counter, thoroughly (flouring it will dry out dough). Remove dough from bowl; pat or roll out into rectangle -about 1/2 inch thick. spread with melted butter, sprinkle lightly with white sugar, then brown sugar and cinnamon. Roll up from long side and pinch clsoed at the end. The wider your rectangle, the bigger the rolls will be. Slice into about 1 – 1 1/2 inch slices and place on greased cookie sheet. Allow to raise again about an hour or so.
Bake in preheated oven 375-400 about 10-15 minutes. Watch them closely the first time until you see how you want them and how your oven bakes.
Cream Cheese Frosting:
(I make a whole batch of this, but only use half and freeze the rest for the next week.)
• 8 oz. cream cheese, softened
• 1/4 cup butter, softened
• 2-3 tsp. milk
• 1 tsp. vanilla
• 2-4 cups powdered sugar.
Mix well. Frost cinnamon rolls. Enjoy!
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