Yummy Cinnamon Rolls

In the search for the best cinnamon roll recipe in the world, I have collected many recipes, but I've never been completely thrilled with any of them. So over the weekend I combined three recipes to make this one. I thought they turned out pretty doggone good. I think I can stop looking now.

Cinnamon Rolls, Karen Style

1 T. instant yeast (SAF is a good brand)
1/2 cup warm water
1/2 cup sugar
2/3 cup warm milk (or 2/3 cup water plus 2 T. non-instant dry milk)
1 tsp. salt
1/2 cup butter, margarine, or crisco*
2 eggs (or 3 T. dry egg powder and 6 T. water)
5 to 5 1/2 cup flour

Filling:
1/2 cup butter
3/4 cup brown sugar
2-3 T. good-quality cinnamon (Korintje or Saigon are both excellent)
1 cup raisins (optional)

Frosting:
4 oz. cream cheese
1/2 cup margarine
1 3/4 cup powdered sugar
1 tsp. vanilla
1/8 lemon flavor

Mix yeast, water, sugar, milk, salt, 1/2 cup butter, and 2 cups of the flour. Mix on medium-high for 2 minutes. Add eggs, one at a time, beating well after each. Add enough remaining flour to make a soft, but not sticky dough. Mix/knead for 10 minutes. Form into a smooth ball and let rise until double, about 1 1/2 hours. (Can refrigerate dough for up to two days before the first rise. Punch dough down occasionally.)

Roll dough into a large rectangle (about 14" by 18"). Spread with 1/2 cup softened or melted butter (softened is a little harder to spread, but melted runs all over the place, so somewhere in between is nice). Mix together the brown sugar and cinnamon and spread evenly over the butter and pat down with your hands. Sprinkle with raisins if desired. Starting with an 18" side, roll the dough up jelly-roll style. Cut the roll into 12 equal slices.

Arrange slices, cut-side-down in a greased 9"x13" baking pan. Cover with greased plastic wrap and let rise until doubled (about an hour, but longer if the dough has been refrigerated). Bake at 375 for 20-25 minutes (mine were done at 22 minutes).

For the Frosting:

This isn't too scientific, but basically, beat the heck out of it. Beat the butter and cream cheese together for 5 minutes with a paddle attachment, and then switch to a whisk attachment. Add remaining ingredients and beat for 10 minutes at medium-high speed. Frost cinnamon rolls while still very warm.


*I know, Crisco is gross, but it really does make a nice, soft roll dough that stays fresh and soft for days. If you use Crisco or unsalted butter, add 1/4 tsp. salt.