this recipe is from the Our Best Bites cookbook. I was introduced to it by my sister in law, Courtney. (:
1 cup milk
4 Tbs butter
3 1/4- 3 1/2 cups flour
1 (.25oz) package rapid rise yeast/ ~2 1/4 tsp
1/4 cup white sugar
1/2 tsp salt
1 cup brown sugar, packed
1 1/2 Tbs ground cinnamon
1/2 cup butter, softened
1 1/2 cup powdered sugar
2 Tbs melted butter
1/2 tsp vanilla
1-2 Tbs milk
-Dough- Place milk and 4 Tbs butter in a microwave safe bowl, heat on high for 1 1/2 minutes. Butter should be at least partially melted. Stir and set aside. In a large mixing bowl whisk together 2 cups of flour, yeast, white sugar, and salt. When milk mixture has cooled to warm add it to flour mixture along with egg while the beater is is running. Beat until well combined, about 1 min. Add remaining flour only until dough is barely leaving the sides of the bowl. It should be very soft and slightly sticky. Continue knead the dough for 5 mins. Turn dough out on a floured surface and let rest for 10 mins while you prepare the filling.
-Filling- Make sure butter is softened well. Mix with both brown sugar and cinnamon.
-Assembly- Roll dough into a rectangle about 12×14 inches. Spread brown sugar mixture over the surface (you may have to crumble it over the surface). Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and the cut into rolls. Place in sprayed 9×13 pan. Coverpan with a clean towel and letraise in a warm place for about 30 minutes. Preheat oven for 350. When rolls have finished rising bake for 15-20 minutes or until lightly golden brown. If desired spread with icing while still warm.
You can also use a cream cheese frosting: 1 (8oz.) pkg cream cheese that has been softened,1/4 cup of softened butter, 1 cup powdered sugar, 1/2 tsp vanilla, 1 1/2 tsp milk.
You can use floss to cut the dough
DONT ADD TOO MUCH FLOUR!!! As my SIL says softer cinnamon rolls = the perfect amount of flour.