Quiver’s Legendary Cinnamon Rolls ~ courtesy of Jean, Quiverof10

Dough:
1 T. Dry Yeast
1 Cup warm milk
1/3 C. white sugar
1/2 C. melted butter
1 tsp. salt
2 eggs
4 C. flour

Dissolve yeast in warm milk. Add the rest of the ingredients and mix well. Knead into a ball. Let rise until double in size. When ready, roll out to about 1/4 inch thick. Spread with filling.

Filling:
1/4 C. butter, softened
1 C. brown sugar
3 T. cinnamon

Spread butter on dough evenly. Sprinkle sugar and cinnamon over dough evenly. Roll dough up. Slice roll into 1 inch slices. Place on a greased pan. Let rise again until doubled. bake 10 min. at 400 degrees.

Icing:
1/2 C. butter, softened
1 1/2 C. powdered sugar
1 oz. cream cheese
2 T. whipping cream
1 tsp. vanilla extract
pinch of salt

Beat until fluffy. When rolls are hot, spread lots of icing on them.

To make these the night before needed, skip the final rising step. Let rise overnight in the fridge. In the morning, bake!

TO make slicing easier I use dental floss. Just slip it under the roll, criss cross and pull. Nice, even slices 🙂

Jean

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