Cinnamon Cream Rolls

Submitted by: Emily J. Kempf

Makes: 12 rolls

Dough:

  • 2 packages dry yeast (5 T.)
  • 1 c. warm water
  • 1 c. warm milk
  • 1/2 c. oil
  • 3/4 c. sugar
  • 2 t. salt
  • 1 egg
  • 6-1/2 to 6-3/4 c. flour

Filling:

  • 1/2 c. packed brown sugar
  • 1-1/2 t. cinnamon

Topping:

  • 1-1/4 c. packed brown sugar
  • 3/4 c. heavy whipping cream

In a large bowl, dissolve yeast in the warm water. Add the milk, oil, sugar, salt, egg and 2 cups flour. Mix until smooth. Stir in enough remaining flour to make a smooth dough.

Turn out onto a floured surface; knead until smooth and elastic. Put in an oiled bowl, turning to grease top. Let rise until doubled (1 to 1-1/2 hours). Punch dough down. On a clean, floured surface: roll dough out into an 12x18-in. rectangle. Combine filling ingredients; sprinkle over dough. Roll up jelly-roll style, cut into 12 slices. Combine topping ingredients; pour into two oiled 8-in. pans. Place rolls over topping.

Let rise for 45 minutes. Bake at 350ºF for 15-20 minutes or until golden brown. Enjoy.


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