The dough comes from a recipe I found in this old Fleischmann cookbook I discovered in a antique shop. I love this little book because the recipes are easy to follow and it explains how to bake with yeast in a simple yet informative manner.
Keep It Simple Stupid. Words to live by.
In a pot heat up 1/2 cup of milk and stir in 1/2 cup of sugar and 1/4 cup of butter.
Cool to lukewarm.
In a large bowl measure in 1/2 cup of warm (not too warm!) water, and sprinkle in 2 packages of active dry yeast.
Of course I had to use Fleischmann’s.
Because yeast is a living plant it likes a warm even temperature. Too much heat can kill it’s action & too little can slow it down. I tested the milk and water on my wrist to make sure the temperatures were comfortably warm.
Now add two beaten eggs to the bowl…
and 2 cups of flour.
No fancy mixers or bread machines here!
Not that I wouldn’t love a fancy mixer someday…
Give it a few good stirs…
now add the remaining 1 1/2 cups of flour.
Stir it until it becomes a slightly stiff dough.
Turn your dough out on a lightly floured surface and kneed it until it becomes smooth and elastic.
If you don’t know what that is suppose to feel like just kneed it for 8 minutes. That should be enough time to get the job done.
Now place your dough in a greased (Pam or butter) bowl. Cover and let your dough rise in a warm place for about an hour.
When your dough is done rising it should be double in bulk and if you poke it with your finger the dent should remain. If the dent disappears give it another 10 minutes to rise.
Now punch your dough down and fold the edges of your dough to the center to make another ball.
Separate your dough into two and turn it out on a lightly floured surface.
Roll your dough into the shape of a rectangle.
Mine looks more like a long oval and it worked out just fine.
Grab a stick of room temperature butter and slather half of it on your dough.
Now sprinkle a few handfulls of brown sugar over the butter…
(The more brown sugar you use the more gooey your cinnamon rolls will be)
and top it with a few good shakes of cinnamon.
Now finish this off with a handfull of pecans…
and carefully, slowly roll.
Now slice your roll into 1 1/2 inch thick slices…
(Don’t forget to roll out, butter up and sprinkle cinnamon, sugar and pecans on your other piece of dough!)
Place your rolls in a greased 9 by 12 inch baking dish. Cover and let these rise and double in size for about an hour.
It’s all down hill from here!
You can do the poke test again.
Perfect! Now pop these into a 375 degree oven for about 25 minutes.
While those are baking lets make our frosting!
In a bowl combine 4 ounces of cream cheese with 1/4 cup of melted butter…
Just when you though you could put the butter away.
and 1 1/2 cups of powdered sugar, 2 teaspoons of milk and 1/2 teaspoon of vanilla.
Give it a good mix.
If it’s too thick for you go ahead and add a bit more milk.
Some people like more of a glaze on their cinnamon rolls. I’m definitely a frosting person.
Fresh out of the oven!
Let your rolls cool a bit before frosting them.
Some things are just worth every single bite regarless of the amount of butter in them. These cinnamon rolls happen to be one of those things.
Holy smokes I will never buy pre-made cinnamon rolls again. Unless I’m in a hurry…
Grab a glass of milk and enjoy!
- 1/2 cup of milk
- 1/2 cup of sugar
- 1/4 stick of butter
- 1/2 cup of warm water
- 2 packages of dry active yeast
- 2 eggs beaten
- 4 1/2 cups flour