When I was 13 we had a lady in our ward who taught early morning seminary in her home. She used to make cinnamon rolls on Fridays for all the kids. Her cinnamon rolls were legendary. I never got to go to her seminary class because they changed teachers the year I turned 14. I felt totally gypped! But I did get to have her cinnamon rolls once at a Christmas party. My whole adult life I have been trying to replicate those legendary cinnamon rolls. After lots of experimenting I have finally found a recipe that I think measures up! Anything less was an utter disappointment! Here it goes.
Ingredients
Dough:
2 1/4-ounce package yeast
1 cup warm water
1 cup scalded milk
1/2 cup sugar
1/3 cup butter
1/3 cup shortening
2 teaspoons salt
2 eggs
7 cups all-purpose flour
Filling:
1 cup melted butter, plus more for pan
1 1/2 cup sugar, plus more for pan
4 tablespoons ground cinnamon
Frosting:
1 1/2 stick of melted butter
1 package of cream cheese
1 tsp vanilla
1 tsp almond extract
3-4 Tbs of cream or half and half (add until you have the consistency you want)
7 cups powdered sugar
Directions
Heat oven to 350 degrees F.
In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, shortening, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
Coat the bottom of baking pans with butter and sprinkle with sugar.
When doubled in size, punch down dough. Roll out on a floured surface into a 30 by 9-inch rectangle. Mix sugar and cinnamon. I like to sprinkle a little bit of my cinnamon and sugar mixture around the edges of the dough to keep the butter from spilling off. Spread melted butter all over dough and sprinkle the rest of the cinnamon and sugar over the buttered dough. Role hotdog style and pinch edges together to seal. Cut into 1 1/2 inch slices.
Place cinnamon roll slices close together in the pan and let rise until the dough is doubled, about 45 minutes. Bake for about 30 minutes or until golden brown.
Mix the melted butter, cream cheese, vanilla, and almond extract together until smooth. Add in the powdered sugar and mix until well incorporated. Add Cream or half and half until the frosting is the desired consistency. I like mine to be a little drippy.
Frost Cinnamon rolls as soon as the come out of the oven allowing the frosting to melt and drip all over the cinnamon rolls.
Enjoy. I know you will!
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