This particular name comes from me, because it took me 3 times on a Saturday making these cinnamon rolls until I finally produced an actual batch that worked. Make sure to read the entire directions before starting cinnamon rolls. Enjoy!
Letting them raise
roll them out
let them raise again
Time to Bake!
1 Tbs. salt
½ cup canola oil
½ cup canned evaporated milk
2 beaten eggs
7-8 cups flour (enough for a soft but not sticky dough)
½ cup (1 stick) melted butter
Cinnamon for dusting
|This is what you want your yeast to look like before use.|
During this time, combine the salt, 4 cups of flour and ½ cup of sugar in the mixer. Add the yeast mixture, evaporated milk, oil, and eggs to the dry ingredients. Mix all ingredients together, adding the rest of the flour 1 cup at a time, until incorporated. Cover and let rest and rise for 30 minutes in the mixer, or until the dough has doubled in size. Cover with a paper towel.
After the dough has risen, punch down the dough and hook back up to your mixer. Beat the dough with the mixer for 5 minutes, and then transfer to a floured surface.
Roll out the dough about 12” wide by 24-30” long, keeping it about ¼”-½” thick. Spread with the melted butter, then sprinkle the remaining 1 cup of sugar and 1 cup of Brown sugar over the rolled dough. Dust liberally with cinnamon.
Roll up and pinch the flap to seal the roll. Cut in about 1” slices. Makes about 12-24 rolls. Arrange in baking pans sprayed with non-stick cooking spray. Let rise until double or triple in bulk. (I normally put 6 rolls on a baking sheet and let rise until the entire baking sheet is covered).
Bake in a 350o oven for 20-30 minutes or until golden brown. Allow to cool for about a half hour before frosting.
1 bag Powdered Sugar
1 stick of butter
1 tsp. vanilla
1 pkg. cream cheese
Mix all ingredients together with electric mixer. Slowly pour milk until the frosting is the consistency that you like.