Cinnamon Rolls

Cinnamon Rolls
 

Dough:

1 T. Yeast

1 c. warm Milk

Dissolve yeast in milk. Add:

1/2 c. Sucanat, or 1/2 t. Stevia

1/2 c. Butter

1 t. Salt

2 Eggs, beaten

4 c. Flour

Add all ingredients, make soft dough, knead, let rise in greased bowl for about an hour. Roll dough out on counter into a 21x16” rectangle. Make filling.

 

Filling:

1/2 c. Sucanat

1 1/2 T. Cinnamon

1 stick Butter Soften

chopped Nuts and or Raisins, optional

Spread softened butter over dough and sprinkle sugar mixing on top. Then put nuts and raisins on if you want them. Roll dough up, starting from the 21” side. Cut with a knife or dental floss. Cut about 30. Place in a greased pan. Bake at 400° F. for about 8 to 10 minutes, or until lightly browned and not gooey. Make icing while rolls are baking.

 

Icing:

8 T. Butter (NOT melted)

1/4 c. Sugar, or Honey

8 oz. Cream Cheese

1/2 t. Vanilla

1/8 t. Salt

Beat together. When rolls come out of the oven coat with icing. Makes a nice and sweet breakfast and a good dessert.

We usually make these on Friday then reheat them the next morning for Shabbat breakfast. When we do this we only bake the rolls for 8 minutes on Friday then reheat them in the

morning at 400° F. for about 8 more minutes to heat them. If you make these a day ahead, DO NOT frost until reheated.