RIVKA'S CINNAMON ROLLS
2 cups milk
½ cup butter
½ cup sugar
1 Tbsp salt
2 eggs
6 cups all-purpose flour
1 Tbsp. yeast
½ cup butter, softened
½ - 3/4 cup brown sugar (the darker the better)
2 - 3 tsp. cinnamon
Combine milk, 1/2 cup butter, and sugar; warm in microwave until butter is softened and parly melted. If it gets too hot it can kill the yeast when you add it, so you may have to let it cool a bit. Add salt, eggs, flour, and yeast. Mix together until ingredients are well combined. Do NOT knead this dough for any length of time. The dough will be sticky. Spray the top of the dough with cooking spray and cover the bowl with plastic wrap. Place the dough in a warm area and let rise for one hour, or until it doubles in size. Meanwhile, prepare cinnamon filling: Mix together softened butter, brown sugar and cinnamon. When dough is double, punch down the dough and place it onto a well-floured surface. Flour the top of the dough and roll into a rectangle about ¼ to ½-inch thick. Spread with cinnamon filling. Get it all the way out to the edges. Starting at one long side, roll the dough into a log shape. Cut into fifteen rolls. Place rolls cut side down in a greased 9x13 baking dish (three across, five down). Let the rolls rise in the pan for another hour (or skip this step as Rivka does, which is what I did). Bake at 325º for 20-25 minutes, until the tops or the middle rolls are beginning to turn golden. Remove from the oven and cool slightly before glazing (or frosting in my case; recipes below).
Rivka's Glaze:
2 c. powdered sugar¼ - ½ c. milk½ tsp. vanilla (or almond/lemon/maple extract)
Or, my preference:
2 cups milk
½ cup butter
½ cup sugar
1 Tbsp salt
2 eggs
6 cups all-purpose flour
1 Tbsp. yeast
½ cup butter, softened
½ - 3/4 cup brown sugar (the darker the better)
2 - 3 tsp. cinnamon
Combine milk, 1/2 cup butter, and sugar; warm in microwave until butter is softened and parly melted. If it gets too hot it can kill the yeast when you add it, so you may have to let it cool a bit. Add salt, eggs, flour, and yeast. Mix together until ingredients are well combined. Do NOT knead this dough for any length of time. The dough will be sticky. Spray the top of the dough with cooking spray and cover the bowl with plastic wrap. Place the dough in a warm area and let rise for one hour, or until it doubles in size. Meanwhile, prepare cinnamon filling: Mix together softened butter, brown sugar and cinnamon. When dough is double, punch down the dough and place it onto a well-floured surface. Flour the top of the dough and roll into a rectangle about ¼ to ½-inch thick. Spread with cinnamon filling. Get it all the way out to the edges. Starting at one long side, roll the dough into a log shape. Cut into fifteen rolls. Place rolls cut side down in a greased 9x13 baking dish (three across, five down). Let the rolls rise in the pan for another hour (or skip this step as Rivka does, which is what I did). Bake at 325º for 20-25 minutes, until the tops or the middle rolls are beginning to turn golden. Remove from the oven and cool slightly before glazing (or frosting in my case; recipes below).
Rivka's Glaze:
2 c. powdered sugar¼ - ½ c. milk½ tsp. vanilla (or almond/lemon/maple extract)
Or, my preference:
Cream Cheese Frosting:
1 (3 oz) pkg. cream cheese, softened
¼ cup butter, softened
1½ cups powdered sugar
½ tsp. vanilla extract
dash of salt
Beat together all ingredients. Spread frosting on warm rolls before serving.
1 (3 oz) pkg. cream cheese, softened
¼ cup butter, softened
1½ cups powdered sugar
½ tsp. vanilla extract
dash of salt
Beat together all ingredients. Spread frosting on warm rolls before serving.
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