- 1 quart whole milk
- 1 cup butter
- 1 cup sugar
- 2 packages active dry yeast, .25 oz packets
- 8 cups all purpose flour + 1 cup
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tbsp salt
- Melted Butter
- 2 cups brown sugar ( +2 more cups)
- Ground Cinnamon
- 3 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1/8 tsp salt
Mix the quart of milk, 1 cup butter, and 1 cup sugar in a pan.
Bring almost to a boil, just “scald” the milk.
Remove from heat and allow to cool until just warm.
Add in the 2 packages of yeast.
Transfer liquid mixture to a bowl and add in the 8 cups flour, baking soda, baking powder, and salt.
Cover bowl with a towel and allow to rise for an hour.
After it has risen, turn out onto a floured surface and add in one more cup of flour, kneading it all in.
Take about 1/2 the dough and roll it out into a rectangle.
Cover with a thin layer of melted butter, sprinkle liberally with the brown sugar and ground cinnamon.
Starting with the long side away from you, roll the dough up towards you. Fold the dough up and pinch it closed. Take a knife and cut about 2 1/2 inch sections.
Place them into a greased pan, almost touching each other.
Follow same process with other half of dough.
Once they are all cut and placed into the pan, allow them to rise for an additional 20 minutes.
Bake in a preheated oven, 400, for about 15 minutes!
While cooking, combine the cream cheese, butter, powdered sugar, vanilla, and salt in a bowl.
Once cinnamon rolls are baked, remove from oven and frost immediately! Serve!!
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