Submitted by Laura Copeland, Pittsburg, Mo.
• 5 1/2 C all-purpose flour
• 6 Tbsp sugar
• 2 tsp salt
• 2 packs instant yeast (or 5 tsp instant yeast)
• 1 C milk
• 1/2 C water
• 4 Tbsp salted butter
• 2 large eggs
FILLING:
• 1/2 C butter, softened
• Sugar
• Cinnamon
FROSTING:
• 8 ounces cream cheese, softened
• 1/4 C butter, softened
• 2 tsp vanilla
• 2 pounds powdered sugar
Preheat the oven to 200 degrees. Heat milk, water and butter in the microwave in 30-second increments until butter just melts. In a stand mixer, combine dry ingredients and mix. Add heated milk mixture and eggs and allow to knead until a smooth ball forms and pulls away from sides of the mixer. Allow to sit for 5 to 10 minutes. Roll out into a large rectangle and spread softened butter to edges. Sprinkle with sugar and cinnamon. Roll cinnamon rolls and cut into 2-inch sections. Place in a buttered 9-by-13 baking dish and cover with aluminum foil. Turn off the oven and place this in the oven. Allow to proof for 20 minutes. Take off aluminum foil, turn the oven to 375 degrees and bake until finished (about 30 minutes).
For frosting: Cream butter, cream cheese and vanilla in a stand mixer. Slowly add powdered sugar until combined. If the mixture is too thick you may add either milk or cream to thin it to the consistency of your liking.
Makes 12 big rolls
