Monday, March 2, 2009

Basic Sweet Rolls with Cream Cheese Frosting

I actually got up at 5:30 this morning to make these for Ian to take to work for his team. I love this recipe and the cream cheese frosting makes these cinnamon rolls

It took me 2 hours from start to drool (wish I could eat them!).

Basic Sweet Rolls (from Bosch)

1/2 cup water
1 1/2 cup milk
1/2 pound butter or margarine
6 cups flour
2 eggs, slightly beaten
1/2 cup sugar
2 tsp. salt
2 Tbs. SAF yeast (heaping)
aprox. half stick of butter or margarine, melted
brown sugar
Frosting (see below)

In small saucepan, melt butter with milk and water over low heat. Put into mixing bowl and add 4 cups flour, eggs, sugar and salt. Mix well. Add 2 cups flour and yeast. Mix well. Scrape down sides of bowl and then mix in more flour until sides of the bowl come clean.

Knead for 3-4 minutes.Place dough in greased bowl and let raise until doubled (about 30-40 minutes).

Punch down and turn out onto oiled counter. Roll out 3/4 inch thick (about 12"x24"), spread with melted butter, brown sugar and cinnamon.

Start at longer edge and roll. Cut into 24 rolls and place in 2 9x13 pans (greased).

Let rise for additional 30 minutes and bake at 375 for about 20 minutes.

Cream Cheese Frosting ( from My Kitchen Cafe)

8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk

Combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency.

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