Hi y'all! So on Super Bowl Sunday we made some yummy cinnamon rolls for breakfast. I have some step by step pictures.. I am very bad about remembering to take step by step pictures whenever I cook, but lucky for you I remembered this time!! This cinnamon rolls are so scrumptious y'all! We made a cream cheese icing that is just to die for! But I guess you will have to bake these and see for yourself..
4-4 1/2 cups all-purpose flour
1 packet active dry yeast
1 cup milk
1/3 cup sugar
1/3 cup butter
1/2 teaspoon salt
3/4 cup brown sugar
1/4 cup all-purpose flour
1 tablespoon cinnamon
1/3 cup butter
1/2 cup raisins
1/2 cup chopped pecans, toasted
Preheat oven to 375 degrees.
In a large mixing bowl combine 2 cups of flour and the yeast; set aside. In a small sauce pan heat and stir the milk, sugar, 1/3 cup butter and salt until warm and butter is almost melted; add flour mixture along with eggs. Beat with electric mixer on medium speed for 30 seconds, be sure to scrape the sides of the bowl. Bea on high for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2 to 2 1/2 cups of flour as you can.
Turn dough out onto floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth. Shape dough into a ball. Place dough into a lightly greased bowl, turning once to grease all sides of dough. Cover; let rise in a warm place until dough doubles in size, about an hour.
Punch dough down. turn out onto floured surface. Divide in half. cover and let sit for 10 minutes.
Lightly grease 2 8x8x2 or 9x9x2 inch baking pans; set aside.
For filling, stir together brown sugar, 1/4 cup flour, and cinnamon; using a pastry blender, cut in 1/3 cup butter until mixture resembles crumbs. Add raisins and pecans.
Roll each dough half into a 12x8 inch rectangle. Sprinkle filling over dough, leaving 1 inch unfilled along one of the long sides.
Roll up each rectangle, starting from the filled long side. Pinch dough to seal seams. You can brush some melted butter along the seems to help them stay closed. Slice each roll into 12 equal pieces. Arrange in prepared pans and cover. Let rise until doubled in size, about 30 min.
Bake for about 20-25 min. Cool about 5 min then remove from pans. Spread cream cheese icing.
Cream Cheese Icing
Beat 1 3 ounce package of softened cream cheese wit 2 tablespoons softened butter and 1 teaspoon vanilla. Gradually beat in 2 cups powdered sugar until smooth. Beat in 2 1/2 teaspoons of milk, one teaspoon at a time. If you wish for your icing to be a bit thinner keep adding milk 1 teaspoon at a time till your desired consistency