This recipe comes from my (Dorcas) sister in law. This is the recipe she grew up on and it’s a dandy. I love recipes that have been family favorites. These are so so soft and moist. This makes about 3 dozen cinnamon rolls. We provided both a caramel icing and a cream cheese icing option for you to choose from!
Cinnamon Rolls
These are so so soft and moist. Be prepared for a big batch! It makes about 5-6 dozen as written, so feel free to half the recipe. We provided both a caramel icing and a cream cheese icing option for you to choose from!
Ingredients
- 1.5 cups warm water
- 1.5 cups warm milk
- 1.5 cups white sugar
- 3 eggs
- 2/3 cups oil
- 1 tbsp salt
- 10 cups bread flour
- 2 tbsp + 1 tsp yeast
Caramel Icing
- 1.5 sticks butter
- 1.5 cups brown sugar
- 1/4-1/2 cup half and half
- 2.5-3 cups powdered sugar
- 1 tsp vanilla
Cream Cheese Icing
- 8 oz cream cheese, softened
- 1/2 stick butter
- 1/4 tsp salt
- 1 tsp vanilla
- 2-2.5 cups powdered sugar
Instructions
Cinnamon Rolls
- Dissolve yeast in warm water, then add milk, salt, sugar and oil. Mix, then add eggs.
- Gradually add in the flour until combined. You may need extra flour.
- Let it rise for 2 hours.
- Roll out and then add melted butter, brown sugar, and lots of cinnamon.
- Cut and let rise until doubled. Bake at 350 for 15-20 minutes. Makes 5-6 dozen.
Caramel Icing
- Either on the stove or in the microwave, melt the butter and heat up the half and half. This liquid should be warm but not boiling. Remove from heat.
- Add brown sugar and vanilla and stir until dissolved.
- Gradually mix in the powdered sugar until a nice consistency is reached. This should be lump free and fairly thick. If you want to thin it out, just add a little half and half.
Cream Cheese Icing
- In a stand mixer, cream together cream cheese, butter, salt, and vanilla. Then add the powdered sugar in gradually and keep mixing. If you want a thinner icing, you can add a splash of milk.