The Farmer Family Cookbook

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My mother-in-law's cinnamon rolls. One will do you really good! I dare you to have two!

Ingredients

• 10.083333333333333 pkg yeast
• .50.041666666666667 cup water water (105F-115F)
• .50.041666666666667 cup scalded milk, cooled
• .330.0275 cup sugar
• .330.0275 cup butter, softened
• 10.083333333333333 tsp salt
• 10.083333333333333 egg
• 3.750.3125 cups flour
• 10.083333333333333 cup brown sugar
• .330.0275 cup butter, softened
• 2.50.20833333333333 tbsp ground cinnamon
• .50.041666666666667 cup butter, softened

Icing:

• 1.50.125 cups powdered sugar
• .250.020833333333333 cup cream cheese, softened
• 10.083333333333333 tsp vanilla
• .1250.010416666666667 tsp salt

Steps

1. Dissolve yeast in warm water in a 2 1/2 quart bowl. Stir in milk, 1/3 cup sugar, 1/3 cup butter, 1 tsp salt, egg, and 2 cups of the flour. Beat until smooth. Stir in enough of the remaining flour to make dough easy to handle. Turn onto lightly floured surface. Knead until smooth and elastic, about 5 minutes. Place in greased bowl, turn greased side up. Cover. Let rise in warm place until double, about 1 1/2 hours. (Dough is ready if indentation remains when touched.)
2. Flatten dough with hands or rolling pin into rectangle 15x9 inches on lightly floured surface.
3. For filling, combine brown sugar and cinnamon in a bowl. Spread 1/3 cup butter evenly over the dough and then sprinkle the cinnamon sugar evenly over the surface. Working from the top, carefully roll the dough down to the bottom edge, lengthwise. Cut the log into 1 3/4 inch slices and place six at a time, evenly spaced, in a lightly greased baking pan. Allow to rise.
4. Bake at 400F for 12 minutes, or until light brown on top. While the second batch of rolls bake, combine the powdered sugar, cream cheese, vanilla, and salt. Beat with an electric mixer until light and fluffy. When the rolls come out of the oven, cool 5 minutes then coat each generously with icing. Serve with leftover icing.