Charlene's Recipe

Cinnamon Rolls

Category: Whitsons

Makes 12 rolls

ROLLS:
1 1/4 oz pkg active dry yeast
1 cup warm milk (105 F to 110 F)
1/2 cup granulated sugar
1/3 cup butter or margarine, melted
1 tsp salt
2 eggs
4 cups all purpose flour
FILLING:
1 cup packed brown sugar
2 1/2 Tbsp cinnamon
1/2 cup butter or margarine, softened
ICING:
1 stick butter or margarine, softened
1 1/2 cup powdered sugar
1/4 cup (2 oz) cream cheese, softened
1/2 tsp vanilla extract
1/8 tsp salt

For the rolls, dissolve the yeast in the warm milk in a large bowl. Mix together the sugar, butter, salt and eggs. Add flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until the dough has doubled in size. Roll the dough out on a lightly floured surface. Roll the dough flat until it is about 21 inches long and 16 inches wide. It should be about 1/4 inch thick. Preheat oven to 400 F. For the filling, combine the brown sugar and cinnamon in a bowl. Spread then softened butter evenly over the surface of the dough, and then sprinkle the cinnamon and sugar evenly over the surface. Working carefully from the top (the 21 inch side), roll the dough down to the bottom edge. Cut the rolled dough into 13, 4 inch slices and place 3 across the 4 down in a lightly greases 13x9 inch pan. Let rise again until double in size (about 30 minutes). Bake for 10 minutes or until light brown to top. While the rolls bake, combine the icing ingredients. Beat well with an electric mixer until fluffy. When the rolls come out of the oven, coat each generously with icing.