Homemade Cinnamon Rolls
2 packages yeast (active dry)
1 T sugar
¾ cup milk
½ cup sugar
1 tsp salt
¾ cup sour cream
6 cups flour
Filling¾ cup sugar
¾ cup brown sugar
4 tsp cinnamon
1 ½ tsp nutmeg or cloves
½ cup finely chopped pecans (optional)
½ cup raisins (optional)
Frosting2 cups powdered sugar
4 TB butter
4 oz cream cheese, softened
1 tsp vanilla
1 tsp maple syrup
Directions for Cinnamon Rolls
Melt ½ cup butter in a saucepan, add milk to warm and ½ cup sugar.
Beat eggs slightly with whisk and add to yeast mixture.
Add the butter, milk and sugar mixture, stir together.
Add sour cream.
Add 5 cups flour and mix in last cup as needed to form a soft dough. Knead about 10 minutes until dough is soft and elastic.
Place dough in a greased bowl and cover. (spray bowl with cooking spray). Let rise until doubled in size, about 1 hour.
Punch down dough to deflate. Let rest about 10 minutes.
Roll out dough to 18x20 inches on floured surface. Brush with ½ cup melted butter. Lightly brush far edge with water.
Boil 1 cup water and add raisins. Boil raisins for 2 minutes, drain and place on paper towel to absorb additional moisture.
Mix together sugar, cinnamon, nutmeg or cloves.
Sprinkle sugar mixture over the butter on dough. Then sprinkle raisins and nuts over the sugar.
Roll dough into a jellyroll longways and seal the seam.
Cut dough into equal pieces 12 to 16 depending on thickness try not to exceed 1 ½ inches in width.
Place pieces in 9x13 inch greased baking dish (use cooking spray)
*** over night baking method*** cover dish with plastic wrap and place in refrigerator overnight. Next morning, let rolls set at room temperature 30 minutes to 1 hour. Bake at 375 for 25-30 minutes or until golden brown.
***Regular baking method*** bake at 350 for 25-30 minutes or until golden brown.
Let stand 5 minutes before frosting.
FrostingMix cream cheese and butter until smooth, add powdered sugar, mix until smooth add vanilla and syrup, continue to mix until smooth.