Recipe by DrBuzzetta
These cinnamon rolls are delicious!! They remind me of the ones served in malls at a famous chain of restaurants.
Top Review by Eric F.
So when he says these remind him of those from the chain restaurants in the mall, that's no lie! These cinnamon rolls are amazing, forget about your diet, do your best Paula Dean impersonation and pile up a stick of butter next to one of these glorious confections, and put on your fat pants because you're not going to want to stop at one. This is the type of recipe that will make you a breakfast (or dessert) hero to your family, or even your office if you're trying to score some points.
- 12 ounces evaporated milk
- 1 cup half-and-half
- 2 teaspoons yeast
- 1⁄2 cup sugar
- 2 eggs
- 2 teaspoons salt
- 2 cups butter
- 7 cups unbleached all-purpose flour
- 2 1⁄2 cups light brown sugar
- 5 tablespoons ground cinnamon
- 4 tablespoons cornstarch
- 4 ounces cream cheese, room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons lemon juice
- 2 1⁄2 cups powdered sugar
Directions See How It's Made
- In a large bowl, combine the yeast, evaporated milk, and half and half.
- Let stand 5-10 minutes.
- Add the sugar, 1/2 cup (1 stick) butter, salt, 2 cups flour, and 2 eggs. Beat together until very smooth.
- Add remaining flour gradually (1/2 cup at a time) until a soft but not sticky dough is formed that you can work with. Knead the dough for 10 minutes.
- When the dough is smooth, place it in a lightly greased large bowl covered with damp towel and let it rise 60-90 min (or until doubled).
- In a small bowl, mix together brown sugar, cinnamon, and cornstarch until combined.
- Butter two 9 x 13" baking pans.
- Liberally flour a large, clean work surface.
- Punch down the dough to remove air bubbles, divide it in half, and transfer half of dough to work surface. Roll the dough out into a large rectangle about 20 x 30 inches wide.
- Spread 1/2 cup (1 stick) of softened butter over the surface of the dough, leaving a 1-inch strip on the top edge without butter.
- Evenly sprinkle half the cinnamon sugar mixture over the butter and press it down lightly into butter with your hands or the rolling pin.
- Starting with the edge of the dough closest to you, gently roll up the dough into a tight log, moistening the 1-inch top edge and sealing it.
- Cut off any uneven ends.
- Cut roll into 12 equal pieces (a little over 2" wide each).
- Place rolls into greased 9x13 pan.
- Repeat with second half of dough.
- Cover with plastic wrap, then set aside in a warm place to rise 1-2 hours, or until rolls have doubled in size and are almost touching each other.
- Prepare frosting right before baking rolls.
- In a bowl, using an electric hand mixer, beat together remaining 1/2 cup (1 stick) of butter and cream cheese until smooth and creamy.
- Add vanilla and lemon juice and beat until combined.
- Pour in powdered sugar and mix on low speed just until incorporated. Then, increase speed to high and beat for about 3-5 minutes.
- Bake rolls in preheated 350°F oven for 25-30 minutes, or until tops start to brown. Do not overbake!
- Once you remove the rolls from the oven, spread half of the frosting on top of them -- this layer will melt into the rolls.
- Once they've cooled down, spread a dollop of the remaining frosting on each roll.