Saturday, March 19, 2016

Cinnamon Rolls + Vanilla Cream Cheese Frosting

Oh, cinnamon rolls!  Sweet spirals of deliciousness!  I like gooey filling, tender bread, and gobs of frosting.  This recipe checks all of those boxes, and it is with the bonus of very little work in the morning.  You do all of the making the night before, and you do the baking in the morning.  Totally doable.

I shared with you guys my quick Biscuit Cinnamon Rolls recipe because mornings can be tough.  If you are dying for a cinnamon roll, and you didn't plan ahead, the biscuit style will scratch the itch.  If you have time to prep the night before, today's recipe is the way to go.

Cinnamon Rolls
makes 12

1 cup milk
2 1/4 tsps active dry yeast or 1 envelope
1/3 butter, softened
1/2 cup sugar
4 1/2 cups flour
1 tsp salt
3 eggs

6 tbsp butter, melted and cooled
1 tbsp cinnamon
1/2 cup brown sugar
1/4 cup sugar

4 tbsp butter, softened
4 oz cream cheese, softened
4 cups powdered sugar
1 tbsp vanilla
milk, as needed

Heat the milk until it is about 110° F.  Stir in the yeast and set aside for 5-10 minutes.  

Melt the butter.  Combine butter, sugar, flour, salt, eggs, and milk mixture.  Knead until a stick smooth ball forms, about 9 minutes.  This can be done in a stand mixer, with a hand mixer, or by hand. 

Lightly oil a large bowl.  Place the dough in to bowl and turn it around to coat. Cover with plastic wrap and place in a warm place until doubled, about 1 hour.

While the dough is rising, combine the sugars  and cinnamon for the filling.

Turn the dough out onto a floured work surface.  Roll out in to a 10x14 inch rectangle.

Pour on the melted butter, spread in an even layer.  Sprinkle with the cinnamon and sugar mixture, leaving one inch on a long end uncovered.

Roll up the dough starting at the long edge with filling.  Roll it toward the edge without filling.  Brush the edge with water, and pinch to seal.

Cut off any ragged ends.  Slice in to 12 equal pieces.  

Place the rolls in a buttered 13x9 inch baking dish.  Cover tightly with plastic wrap, and place in the refrigerator over night.

In the morning, place the rolls on the counter for 30-45 minutes.  Preheat the oven to 350°filling F.  Bake for about 30 minutes, until deep golden brown.

While the rolls bake, make your frosting.  Cream the butter and cream cheese together.  Mix in the powdered sugar one cup at a time. Mix well after each addition.  Add in the vanilla.  Use milk to thin the frosting as needed.

Let the rolls cool for 5-10 minutes.  Spread liberally with frosting.  

***Quick tip...Slice the cinnamon rolls before frosting for easier serving. 

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