Saturday, October 2, 2010

Conference Cinnamon Rolls.

Conference Cinnamon Rolls
Tiffany Hopkinson and Camille Simons

2 ½ cups warm water
2 tablespoons yeast
¾ cups sugar
1 teaspoon baking powder
2 teaspoons salt
2 eggs
½ cup butter, melted
6+ cups flour
1 package cream cheese for frosting

Mix warm water, yeast, sugar and 2 cups flour to make a slurry first.  Let is sit while you melt the butter and gather remaining ingredients.

Add baking powder, salt, eggs, and slightly cooled butter to the slurry.  You can add the butter after you add 2 more cups of flour to help cool it.

Add remaining flour to get the dough consistency you want.  Let it sit and rise in the bowl for 15-30 minutes.

Roll into a rectangle so dough is ¼ - ½ inch thick.  Spread with 1 soft cube of butter.  Sprinkle generously with cinnamon.  Sprinkle with brown or white sugar last.

Roll up and cut 1 ½ - 2 inch thick rolls.

Please in a deep glass baking dish (9X13) so rolls are about ½ inch apart.  Let rise another 15-30 minutes.  Bake 350 degrees for 15-20 minutes.

Cream Cheese Frosting
8 ounces cream cheese
2 tablespoons butter
1 teaspoon vanilla and just enough powdered sugar to make it taste sweet. 

Carmel Pecan Frosting
2/3 cups brown sugar
¼ cups butter
2 tablespoons corn syrup
Pecans, chopped
Heat over medium heat.  Drizzle over hot cinnamon rolls.