Cinnamon rolls are like that childhood best friend that moved away too soon, leaving a twinge of sadness and a stack of Pokemon cards un-traded. We don’t see that friend as much now as adults, but when we do, we reminisce in all of the delightful memories we shared together. The memories I have are of waking up on Saturdays to the alluring smell of cinnamon rolls my dad would make from the Pillsbury can. As anxiety provoking as that can was, it was completely worth the deliciousness that came out of it (especially the one with the orange frosting, that stuff was the bomb).
So when I scrolled by this recipe in my Pinterest To-Dos, it had to be done. And it was completely freakin’ worth it…
- 1 package active dry yeast
- 1 cup warm milk
- ½ cup granulated sugar
- ⅓ cup butter
- 1 tsp salt
- 2 eggs
- 4 cups flour
- 1 cup packed brown sugar
- 3 tbsp cinnamon
- ⅓ cup butter, softened (*adaptation: original recipe called for margarine. I also used closer to 1/2 cup butter, setting aside about 2-3 Tbsp softened butter to spread over dough, leaving the remainder to mix in will filling ingredients.)
- 6 tbsp butter
- 1½ cups powdered sugar
- ¼ cup cream cheese
- ½ tsp vanilla
- ⅛ tsp salt
- Starting with the dough, dissolve the yeast into warm milk in a bowl, set aside.
- In your mixing bowl, mix together sugar, butter, salt, eggs, and flour to the bowl and mix until incorporated well.
- Add your dough hook and pour the milk/yeast mixture in the bowl. Mix well until well incorporated.
- Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
- Once dough has doubled, Roll the dough out on a lightly floured surface, until it is approx 16 inches long by 12 inches wide and about 1/4 inches thick.
- Preheat oven to 350 F degrees.
- For the filling, combine the butter, brown sugar, margarine and cinnamon in a bowl.
- Spread the mixture evenly over the surface of the dough. *This is where I used an additional 2-3 Tbsp softened butter to spread over dough and then top with filling.
- Starting from the long edge, roll the dough down to the bottom edge.
- Using string or floss, cut (place floss beneath dough, bring up each side, cross over and pull, almost as if you are tying a shoe without the knot). Cut the dough into 1½ inch slices (perforate before if helpful), and
- Place rolls in a lightly greased baking pan (I used my round baking pans). Cover pans with a damp towel and let them rise again for another 30 minutes until they double in size once more.
- Bake for 20 minutes OR until light golden brown.
- While the rolls are baking. Mix all the icing ingredients with an electric mixer until fluffy
- When the rolls are done and still warm, spread generously with icing (if you are me, SUPER generously)
- Now eat them all the time!!
Recipe Credit: Jo Cooks