Cinnamon Rolls

From the Farm Chicks Cookbook
(for Super Mom)

1 cup milk
2 1/4 teaspoons active dry yeast
1/2 cup granulated sugar
1/2 cup unsalted butter (1 stick), softened
2 large eggs
4 cups all-purpose flour
1/2 teaspoon salt
1 cup packed brown sugar
2 teaspoons ground cinnamon

Make the dough: Heat the milk in a small saucepan over low heat or in a microwave until it is warm, not hot (105 to 115 degrees). Add it to a large mixing bowl. Sprinkle the yeast on top and let it set until dissolved -- approximately 3 minutes. Meanwhile, melt 1/4 cup butter in a small saucepan over low heat or in a microwave. Whisk the granulated sugar, eggs, and melted butter into the milk mixture. Stir in bowl with plastic wrap or a clean damp kitchen towel and let rest for 30 minutes.

Proof the dough: Turn the dough out onto a lightly floured surface and knead for 3 minutes. Lightly oil another large bowl. Place the dough in the bowl; turn to coat with oil. Cover the bowl with plastic wrap and let the dough rise in warm, draft-free area until doubled in volume -- 30 to 40 minutes.

Make the filling and cream cheese icing: While the dough is resting, mix the brown sugar and cinnamon in a small bowl for the filling and set aside. Prepare the cream cheese icing and set aside.

Form the rolls: Butter a jelly-roll pan. Once the dough has risen, punch it down; then transfer it to a lightly floured surface and roll it into a 15X20 inch rectangle. Spread the remaining 1/4 cup butter evenly over the dough using a spatula and sprinkle with the brown sugar and cinnamon mixture. Starting at 1 long side, roll up the dough jelly-roll style, forming a log. Pinch the seam and ends to seal. Use a serrated knife to cut the log cross wise into 12 equal sections. Arrange the rolls about 1 inch apart, spiral side up, in the prepared pan. Cover with parchment paper and a kitchen towel and let rise until doubled in size -- about 1 hour. After 45 minutes, heat the oven to 375 degrees.

Bake the rolls: Once the rolls have risen, uncover them and bake until light golden brown --12 to 15 minutes. Remove from the oven and immediately invert onto a wire rack. Coll 10 minutes. Turn the rolls right side up. Spread with cream cheese icing and serve warm.

Cream Cheese Icing:
Beat 4 tablespoons softened butter with 2 tablespoons softened cream cheese in a medium-size bowl with an electric mixer on medium speed until well blended. Beat in 3/4 cup confectioners' sugar and 1/2 teaspoon vanilla extract until well blended. Cover with plastic wrap until ready to use.

I put the ones we didn't eat in the freezer and they taste just as delicious when heated in the microwave for 25-30 seconds. Warm and gooey, just like fresh baked ones! When Ike and Kate see me sit down to one of these, I'm guaranteed they'll come sit up with me and share the goodness.