Big Fluffy Cinnamon Rolls

 
Make these quick-rising rolls for breakfast. There's a spiral of butter, sugar and cinnamon, topped with brown-sugar icing. 

• Servings: 15

Ingredients:

7½ cups	All Purpose Flour
⅔ cup	Sugar
2 pkgs	Quick-rising Yeast
2 tsp	Salt
1 cup	Skim Milk
½ cup	Water
½ stick	Butter, cut up
2	Eggs, at room temperature
	Filling:
	Approximately 1/2 Stick Butter, melted
1 cup	Sugar Mixed With 2 Tsp. Ground Cinnamon
	Brown Sugar Icing:
1 cup	Powdered Sugar
⅓ cup	Brown Sugar, packed
3 Tbsp	Butter, melted
½ tsp	Vanilla
4	or 5 Tsp. Skim Milk

Directions:

Reserve 1 cup of the flour. In a large bowl, mix remaining flour, sugar, yeast and salt. In microwave oven, heat milk, water and butter until mixture reaches 120 to 130 degrees; mix into dry ingredients. Stir in eggs and enough of the reserved flour to make a moderately soft dough. Knead on a floured surface until smooth and elastic, 5 to 10 minutes. Cover and let rest 15 minutes.
Roll out dough on a lightly floured surface to form a 14x20 inch rectangle. For Filling, brush with approximately 1/2 stick melted butter and sprinkle with cinnamon-sugar mixture. Roll up from the long side. Moisten and pinch the seam closed, forming a tube. Using a sharp knife, cut into fifteen, 1 1/4" slices. Arrange on a greased cookie sheet with sides or a jelly roll pan, in five rows of three, placing cut sides of rolls up. Cover and let rise in a warm, draft-free place about 60 minutes or until doubled in size. Bake at 375 degrees about 20 to 25 minutes or until lightly browned.

While still warm, spread with Brown Sugar Icing:

Combine powdered sugar, brown sugar, melted butter, vanilla, and enough milk to make of spreading consistency.

Helpful Tips:

When I discovered baking several years ago, I developed this recipe to bake as a special treat for my little girls and husband. The brown sugar icing adds a nice touch and is lighter than the heavy white frosting that most recipes call for.

Source:: quiltgoddess1