Cinnamon roll recipe

By Maria Luevanos
(Photos below)
1/2 cup warm water
1 teaspoon sugar
1 pkg dry yeast (2 1/2 teaspoons)
1 cup warm milk
1/2 cup sugar
1/3 cup butter (melted)
1 teaspoon salt
2 eggs
4 cups all purpose flour
raisins/nuts (optional
2 tablespoons of butter
1 tablespoon of cinnamon
raisins/nuts (optional)
Cream cheese Icing:
8 tablespoons butter (1 stick)
1 1/2 cups powder sugar
1/4 cup cream cheese
1/2 teaspoon vanilla
1/8 teaspoon salt
Mix the 1/2 cup of warm water with the teaspoon of sugar and yeast in a cup and let rise.  Mix the warm milk, risen yeast mixture, melted butter, eggs, salt and sugar and add to the flour.  Knead into a soft dough, adding more flour if needed.  Place in a greased bowl and place in a warm place to rise double in size (approximately 30-40 min. depending on type of yeast used).  When double in size place on floured surface and roll into a large circle or square about 1/4 inch thick.  Spread the 2 tablespoons of butter and cinnamon for the filling adding raisins or nuts if preferred.  Roll and cut into 1 1/2 inch segments.  Place small rolls close together on a greased baking sheet and let rise.  When risen place in preheated oven at 400 degrees and bake for 10-15 minutes or until lightly browned. Makes 12-15 rolls.
Place all ingredients in a bowl and mix until smooth.  Ice the cinnamon rolls while still warm.  Enjoy!

Photos by Amer Taleb


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