Cinnamon Rolls

Have you ever stood in line at your local Cinnabon, trying desperately to hide your face with your hair, praying you don’t run into friends, and rehearsing excuses just in case? Me too. While there’s no shame in satisfying a lingering sweet tooth every once in a while, it definitely helps you feel better about it if you bake the dessert yourself. Plus, if you’re the baker, you can take leftovers to neighbors and coworkers and force everyone to partake in the caloriefest along with you! What? I didn’t say that. Anyway, this is a recipe I found on allrecipes.com. Make it. Eat it. Love it. Give it. Eat more. Drink milk. Brush your teeth.

Here’s everything you need to make them. I had everything in my kitchen already. So these were free. Just the way I like ’em.

First, dissolve active dry yeast in milk that has been heated up to 110 degrees.

Then, mix the milk mixture, eggs, margarine, flour, salt and sugar until completely combined. You can stop mixing it once it resembles a butt.

Then pour the dough into a greased bowl (it’ll be sticky, but don’t give up), cover it with a cloth tea towel and place it in a warm oven until it doubles in size.

While the dough is growing, bring butter to room temperature and mix together brown sugar and cinnamon for the filling.

Hi, dough. You look like you’re doubled in size. I think you’re done growing for now.

Once the dough has risen, turn it onto a floured surface and allow it to rest for ten minutes.

Then, roll it into a 16×21 inch rectangle. If you’re like me and you don’t have a ruler, use an 8 1/2 x 11 piece of paper to eyeball it. Or buy a ruler. Once you think it’s about the right size, spread the butter all over the dough’s surface and sprinkle the cinnamon and sugar mixture over the top and roll it up into a 16-inch log.

Cut it into 12 equal slices.

Arrange the rolls in a greased 9×13 inch greased pan …

… and allow them to double again in size. Once they’re nice and big, bake them at 400 degrees until they’re golden brown.

While they’re baking, beat together cream cheese, butter, powdered sugar, vanilla extract, and salt and spread over warm rolls before serving.

Eat. And double in size.

Ingredients

  • 1 c. warm milk
  • 2 eggs, room temperature
  • 1/3 c. margarine, melted
  • 4 1/2 c. bread flour
  • 1 tsp. salt
  • 1/2 c. white sugar
  • 2 1/2 tsp. yeast

Ingredients (Cinnamon Filling)

  • 1 c. packed brown sugar
  • 2 1/2 tbsp. ground cinnamon
  • 1/3 c. butter, softened

Ingredients (Frosting)

  • 3 oz. cream cheese, softened
  • 1/4 c. butter, softened
  • 1 1/2 c. powdered suger
  • 1/2 tsp. vanilla extract
  • 1/8 tsp. salt

Instructions

  1. Dissolve yeast in milk.
  2. Mix milk mixture, eggs, margarine, flour, salt, and sugar until completely combined.
  3. Put dough in greased bowl, cover, and place in warm oven.
  4. After dough has doubled in size, turn onto floured surface to rest for ten minutes.
  5. Roll dough into a 16×21 inch rectangle and spread with butter.
  6. Mix together cinnamon and sugar and sprinkle over buttered dough.
  7. Roll up dough and cut into 12 rolls.
  8. Place rolls in a lightly greased 9/13 inch pan.
  9. Cover and let rise until nearly doubled in size, about 30 minutes.
  10. Meanwhile, preheat oven to 400 degrees and bake rolls until golden brown.
  11. While rolls are baking, beat together cream cheese, butter, powdered sugar, vanilla extract, and salt and spread over warm rolls before serving.

Fiona

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