Cinnamon Rolls.

• I made these over Easter weekend, since they take a little time and I am scolded by my husband for making them when he is not around.  These cinnamon buns are THE BEST.  It is worth the effort to make these since they can be made in advance. I have made these for groups, brunches, retreats, and just for breakfasts on the run.   This cream cheese icing will have you  licking the bowl.  
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• 1 cup warm milk (110 degrees F/45 degrees C)
• 2 1/2 teaspoons dry yeast or 1 package
• 2 tsps honey or white sugar
• 2 eggs, room temperature
• 1/3 cup margarine, softened or shortening or butter
• 4 1/2 cups bread flour (I use all purpose and it turns out fine, just add in 3 Tbsps extra milk.) (can sub in half whole wheat flour if desired)
• 1 teaspoon salt
• 1/4 cup white sugar
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• Filling:
• 1 cup brown sugar, packed
• 2 1/2 tablespoons ground cinnamon
• 1/3 cup butter, softened
• Optional: Chopped pecans, walnuts, raisins
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• Icing: 
• 1/2 block cream cheese, (125 g) softened
• 1/4 cup butter, softened
• 1 1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

Step 1: 
If using traditional yeast:

Dissolve the yeast in the warm milk and sugar or honey until foamy, about 10 minutes. 

Mix in the margarine, salt, and eggs, in a large bowl, add in yeast/milk mixture.

Add flour and mix well. 

If using quick rise yeast:
Mix 1/3 your flour with yeast, the sugar, salt and then add very hot milk.  
Add in the eggs, mix, then butter.


Step 2: Knead until smooth and elastic, using a dough hooks on a mixer or your hands for about 6 minutes.

Step 3: Put in a bowl, cover with a moist tea towel or saran wrap, and let rise in a warm place about 1 hour, or until doubled in size. 

(I use my oven that has been heated to 200 degrees and then turned off.)

Step 4: Roll dough into a 16x21 inch rectangle. 

Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. 

OR mix the butter and sugar mix together first and then spread.

Step 5:  Roll up dough and cut into 12 rolls. 

Place rolls in a lightly greased 9x13 inch glass casserole dish. 

Step 6: Cover and let rise until nearly doubled, about 30 minutes.

 Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Place the rolls close together, so you have to pull them apart, or more separated and will be more crisp on the outside.

Step 7: Bake rolls in preheated oven until golden brown, about 15 minutes. 

Step 8: While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Turn buns over when they get out of the oven or the filling that has dripped out will stick them to the pan.

Make ahead option:

Roll the dough with the filling, cut into rolls.  Place in greased glass casserole dish, cover dish with plastic wrap, and place in refrigerator until ready to use.

Place chilled dish and rolls(right from the fridge) into a COLD oven.

Turn on the oven 350 degrees for about 25 minutes or until cooked through.

Freezer Instructions:

The unbaked rolls freeze well 
(I used 2 8-inch square disposable pans and put 6 rolls in each pan.) 

The night before, simply put the pan into the fridge. In the morning, they're ready for the oven. Easy and great to have on a cold morning. I was a little concerned that they didn't look doubled before I baked them this way, but they rose perfectly in the oven. Sure beats having to get up 3 hours before breakfast!

Taken from allrecipes.com; "Clone of a Cinnabon"

Proofing the yeast: your milk should be as hot as a drinkable coffee, add some sugar and sprinkle the yeast granules on top.  It will start to foam after about 10 minutes.   

Knead the dough with your hands or a mixer until the dough is smooth and elastic.  This will have your arms toned by the end.

Roll out the dough and add butter, sugar, cinnamon, (and walnuts).  Leave one seam that has less stuff, that will be your outside seam so that everything will not leak out.  The thinner you make the dough, the more the filling will  be apparent and the tighter the roll.

When the rolls come out of the oven, flip them onto a plate so they don't stick to the dish.  Pull them apart and top them with the cream cheese.