What could be more perfect than the smell of doughy cinnamon rolls puffing up in the oven, watching snowflakes fall out of the window and listening to our prophet and apostles speak?
Crowd Pleaser Cinnamon Rolls
4-4 1/2 cups all-purpose flour
1 package fast-rising active dry yeast
2/3 cup milk
2/3 cup water
1/2 cup sugar
1/2 cup oil
1/2 teaspoon salt
2 egg yolks
1/4 cup butter, softened
1/3 cup sugar
4 teaspoons cinnamon
Cream cheese frosting: see below
In a large mixing bowl, combine 2 cups flour and yeast. In small saucepan, combine milk, water, 1/2 cup sugar, oil and salt. Heat; stir over medium heat till just warm (120-130 degrees F).
Add milk mixture and egg yolks to dry mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl often. Beat on high for 3 minutes. Using a wooden spoon, stir in as much remaining flour as you can.
Turn dough out onto floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes). Cover and let rest 10 minutes.
Roll out dough to form a 14x12 inch rectangle. Spread with softened butter. Sprinkle with mixture of 1/3 cup sugar and cinnamon.
Roll up, jelly-roll style, starting from long side. Seal seam. Slice into 12 pieces. Place in greased 13x9x2 baking pan. Cover; let rise in warm place till nearly doubled (20 minutes).
Bake at 375 for 20 minutes or until golden. Cool slightly; remove from pan. Frost warm rolls with cream cheese icing.
Cream Cheese Icing: In a medium mixing bowl, beat 3 oz. cream cheese (softened); 3 tablespoons butter (softened) and 1/2 teaspoon vanilla until light and fluffy. Beat in 1 tablespoon milk. Gradually at 1 1/2 cups powdered sugar until icing is spreading consistency.
Mmmmm.... I think I need to go eat one now.