DAMN GOOD CINNAMON ROLLS
FILLING:
1-1/2 cups packed brown sugar
2 tablespoons cinnamon
4 tablespoons butter, melted (to brush on rolled-out dough)
DOUGH:
1-1/2 cups buttermilk, warmed to about 110 degrees
12 tablespoons butter, melted
6 large eggs, lightly beaten
8-1/2 cups all-purpose flour
1/2 cup sugar
4-1/2 teaspoons active dry yeast (two packets)
FROSTING:
20-24 ounces confectioners' sugar (about 2/3 of a 2-lb. bag)
12 tablespoons stick margarine or butter, softened
1 8-oz. pkg. cream cheese, softened
2 teaspoons vanilla extract
1 teaspoon lemon juice
1. Combine brown sugar and cinnamon for filling. Cover with plastic wrap and set aside. Grease two 13" x 9" baking pans.
2. Whisk together buttermilk, melted butter and eggs in a bowl.
3. In bowl of heavy-duty mixer, combine 4 cups flour, sugar, yeast and salt. Add buttermilk mixture and beat at medium-low speed (using paddle attachment) until mixture is smooth and yeast is dissolved. Add an additional 4 cups flour to the bowl. using dough hook attachment, knead dough at medium-low speed for about 5 minutes. If dough is very sticky, add up to an additional 1/2-cup of flour, or until dough cleans sides of bowl. Continue to knead another 5 minutes.
4. Grease a large bowl and add dough, turning over to coat with grease. Cover bowl and let rise until dough is doubled, about 2 hours (depending on temp.)
5. Punch dough down and divide in half. Roll one half on floured countertop to a 12" x 16" rectangle. Brush 2 tablespoons of the melted butter onto dough. Cover with half the filling, leaving a 1-inch border across the top. Roll up dough tightly, beginning with the side closest to you. Pinch to seal, then turn over to seam is on the bottom. Stretch dough slightly to make the cylinder 18" long, evening it out and patting the ends to make them even.
6. Cut cylinder into 12 equal pieces. Lay the pieces in prepared baking pan. Cover tightly with plastic wrap. Repeat procedure with remaining dough.
7. Adjust oven rack to middle position. Preheat to 350 degrees. Prepare frosting: In mixing bowl, beat frosting ingredients for 4 minutes, or until light and fluffy. Cover and set aside.
8. Let rolls rise until they are nearly doubled in size and pushed together.
9. Press down lightly in the center of each roll to keep the center from rising higher than the rest of the roll during baking. Bake for 25-30 minutes, or until golden brown on top.
10. Remove pans from oven and flip rolls onto wire cooling rack. let rolls sit upside down for 3-5 minutes, then turn them right side up. Put a thin layer of frosting on hot rolls to keep the tops soft.
11. Allow rolls to cool completely. Frost again, or serve extra frosting on the side.
I will have to try your recipe the next time I'm in a baking mood. I just made a banana cake today with cream cheese frosting, not from scratch, but good none the less.
