Mary Ann's Cinnamon Rolls
1 1/2 Tbsp yeast
1/2 cup sugar
2 cups very warm water
3 Tbsp melted butter
2 tsp salt
2 eggs
5-6 cups of flour (dough will be sticky but coming away from the bowl if using a mixer)
Cinnamony Middle Goodness
1/2 cup sugar mixed with 2 Tbsp cinnamon
1/2 cube melted butter
Couple handfuls of brown sugar
Cream Cheese Frosting
4 oz cream cheese
3 cups powdered sugar
1/4 cup softened butter
1 1/2 tsp vanilla
1 Tbsp milk (can add more if you prefer frosting more runny)
Take the first three ingredients (yeast, sugar, and warm water) and let it sit for approximately 5 minutes. If the yeast is not starting to activate (bubble and smell all yeasty) by this point, dump and try again. Water could have been to cold and not activated the yeast, or too hot and killed it. You want very warm water, but not so warm you couldn't keep your fingers in it.
Once your yeast mixture is bubbling and whatnot, add your butter, salt, eggs and flour. Stir until coming away from the sides of the bowl. Cover with a clean towel and let raise until it doubles, approximately 1 to 1 1/2 hours.
Act surprised that your dough has risen to double it's height--the kids love it. Punch it down, or have your children punch it down. Take out of bowl and put on floured or greased surface (I use butter spray, cuz I don't want to waste my flour and butter just makes things taste better. But you can be healthier than I and use flour).
I also prefer to work with half my dough at a time, more manageable for me and my teeny tiny counter. If you have a nice long counter, feel free to work with the whole doughy mess. For explanation purposes, pretend I've rolled out the whole thing,
Roll out dough into a rectangle shape about 1/4" thick, about 24" long and between 6-8" wide. Cover with melted butter, being careful not to let it run onto the counter.
Not that I do that or anything.
Except every single time.
Sprinkle with cinnamon/sugar mixture and then a couple handfuls of brown sugar (really, just grab a handful and sprinkle. Use as much or as little as your little heart desires).
Now it's time to roll your cinnamon roll. Make sure you are rolling it so it stays long, otherwise you are going to have about 8 ginormous cinnamon rolls instead of 24 good-sized cinnamon rolls. Roll it up. Cut into approximately 1" inch slices (if my dough more than doubles, I occasionally get a few more or just make them a little thicker) using floss, fishing line or string. Place onto greased pan. You can use either a jelly roll pan or a couple of 9x13 pans, whatever you have.
Let cinnamon rolls raise for about 45 minutes or so, until they double in size again.
Bake at 350 degrees for 20 minutes. Watch closely and take them out when they are just barely turning golden brown on top if you want nice soft ones. After they rest for about 10 minutes top with Cream Cheese frosting!
