Friday, June 10, 2011

Cinnamon Rolls with Cream Cheese Frosting

3/4 cup whole milk
1/4 cup margarine, softened
 3 1/4 cups all-purpose flour
 1 (.25 ounce) package instant yeast
 1/4 cup granulated sugar
 1/2 teaspoon salt
 1/4 teaspoon ground cardamom
 1/4 cup water
 1 egg
 1 cup brown sugar, packed
 1 tablespoon ground cinnamon
 1/2 cup margarine, softened
 1/2 cup raisins (optional)
  1.  Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
  2.  In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar, cardamom and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
  3.  Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
  4.  Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in a lightly greased 9x13 baking pan. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375°F.
  5.  Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm
Cream Cheese Frosting Recipe
1/2 cup of butter (1 stick), room temperature
 8 oz cream cheese (1 package), room temperature
 2 to 3 cups of powdered sugar  
1 teaspoon of vanilla extract 
1. With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
2 .Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.

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