This recipe is different from the rest of my usual ones because it isn’t fast and easy. I would say it is moderate in difficulty (not extremely hard) and it takes up some extra time, but more people ask me for this recipe than any other. The effort is so worth it though, so I hope you give it a try and tell me how it goes!
Some of you who have eaten this recipe may be wondering why the frosting is white….it usually isn’t. But on this particular day, I couldn’t find any evaporated milk in my pantry for the caramel glaze that I usually dribble over the top. I had to settle for a cream cheese frosting, which isn’t nearly as good. The recipe will show you the caramel glaze…if you like cream cheese frosting, there are a million recipes out there, so you can just look online for one.
Scald in a saucepan-
2 cups milk
1 cube butter
1/2 cup sugar
2 teaspoons salt
In a small bowl, like a regular soup bowl, lightly beat two eggs with a fork. Set aside.
In another small to medium bowl, mix 2 Tablespoons yeast, a 1/2 cup of warm water, and 1 Tablespoon sugar. Let it sit until the yeast is frothy.
When the milk mixture has cooled from scalding hot to warm, dump it in a large mixing bowl, and add the other two mixtures. Add 6 cups of unbleached, natural white flour and stir. The dough will be very sticky. Raise for one hour or until double in bulk.
While it is raising, mix the filling of the cinnamon rolls:
1 cup firmly packed brown sugar
1 cup white sugar
1/2 cup butter, softened
1/4 cup all-purpose flour
1 1/2 tablespoons cinnamon
Pour everything in together and mix with beaters. Set aside.
When the dough is ready, seperate into two large balls. Take one ball, and roll it out into a rectangle (I trim the edges so it is exactly square). Put half of the filling into the rectangle and spread over the whole surface. Roll up the rectangle (so it is long, like a hot dog) and pinch the edges. With a bread knife, slice the roll into 12 slices. Place on a greased cookie sheet. Repeat the process with the second ball of dough.
Cover the rolled dough for another 30-45 minutes. Place in a preheated overn of 350 degrees, and bake 20-30 minutes, or until the rolls are slightly brown. This drips over the edges, so you might want to line your oven with tinfoil.
While they are cooking, make the caramel glaze:
1/2 can evaporated milk
3 Tablespoons brown sugar
1 1/2 – 3 cups powdered sugar (depending on how thick you want your glaze)
1 teaspoon vanilla
Place evaporated milk and brown sugar in a small saucepan. Cook over medium heat until the mixture begins to boil, stirring constantly. Remove from heat and add the sugar and vanilla, beating until smooth. As soon as the rolls are taken out of the over, pour the glaze on. This will drip all over your counter too, so just be ready for a mess. Let cool for five minutes, then they can be devoured (you won’t want to stop)!