Two Hour Cinnamon Rolls
These cinnamon rolls are just delicious, and truly simple to make. If you have a stand mixer, use it! If not, be prepared to put some work in--this dough is sticky, dense, and needs to be kneaded for 11 minutes if you're doing it by hand. Follow the steps in order:
- Pour 1 can of evaporated milk into a 4-cup glass measuring cup. Add enough water to bring the total liquid to 2 cups. Add 4 ounces of butter. Microwave for 2 minutes until hot, but not boiling. Meanwhile:
- Into the bowl of a stand mixer, measure 1/2 cup of white sugar, 2 tablespoons of active dry yeast, 1/2 teaspoon of salt, and 3 cups of all purpose flour. Mix to combine. Add 2 eggs and the hot liquid. Mix until well combined. Add flour one half cup at a time to form a dense, smooth but sticky dough. You will need between 5 1/2 and 7 cups of flour, depending on the humidity. Knead by machine for 8 minutes, or by hand for 11 minutes.
- Melt 4 ounces of butter in the microwave. Preheat the oven to 375 degrees.
- On a lightly floured surface, pat the dough into a rectangle 12" high and 24" wide. You can use a rolling pin to get things started. Brush the dough generously with the melted butter. Leave one 24" edge unbuttered. With the butter that remains, brush the interior of a 13" x 24" roasting pan, or use 2 9" x 13" pans.
- Mix 3/4 cup sugar and 1/3 cup of cinnamon. Sprinkle the cinnamon sugar over the dough. Don't sprinkle the sugar on the unbuttered inch margin of dough.
- Carefully roll the dough into a long log. Roll slowly and evenly and tightly. Pinch the last inch into the body of the roll to seal.
- Cut the log into 24 1-inch slices with a very sharp knife. Place 12 slices in each 9" x 13" pan, or all 24 slices into the roaster, cut side down.
- Allow to rest for 15 minutes.
- Bake in preheated oven for about 24 minutes, until the tops of the rolls are golden brown. Allow rolls to cool in the pan for 10 minutes, then remove to a platter.
- While rolls are baking beat 4 ounces of butter, 8 ounces of cream cheese, and 1 teaspoon of vanilla extract until light and creamy. Beat in 1/4 teaspoon salt. Beat in confectioner's sugar one cup at a time until icing is of spreading consistency. Spread on the top of the cinnamon rolls after they've been removed from the pan.