We tried this recipe on Christmas morning. Several years ago, without even realizing it, I started a new Christmas morning tradition of having cinnamon rolls after exchanging presents. Up until this past Christmas it was always a package of canned rolls. This year it slipped my mind to buy a package. So while my husband and oldest daughter slept, my youngest and I made a batch of homemade cinnamon rolls. Everyone was very happy with them.
¼ C. butter, softened
3 ¼ C. all-purpose flour
¼ C. white sugar
1 (.25 ounce) pkg. instant yeast
½ t. salt
¼ C. water
1 large egg
½ C. butter, softened
1 T. ground cinnamon
- Heat milk in a small saucepan until just hot to touch or a few bubbles form around the edge.
- Remove from heat and stir in butter until melted, set aside.
- Combine 2 ¼ cups flour, white sugar, yeast, and salt in a large bowl.
- Add milk mixture, water, and egg; beat well.
- Add remaining 1 cup flour, ½ cup at a time, stirring well after each addition.
- Turn dough out onto a lightly floured surface and knead until smooth, about 5 minutes.
- Cover with a damp cloth and let rest for 10 minutes.
- While dough is resting, mix together brown sugar, butter, and cinnamon in a small bowl, set aside.
- Preheat the oven to 375 degrees F (190 degrees C).
- Grease a 9x13 baking dish.
- Roll dough out on a lightly floured surface into a 12x9-inch rectangle.
- Spread brown sugar mixture over dough.
- Roll up dough and pinch seam to seal.
- Cut into 12 equal rolls and place cut-side up in the prepared baking dish.
- Cover and let rise until doubled, about 30 minutes.
- Bake in the preheated oven until browned, about 20 minutes.
- While the rolls are cooking, prepare the Icing.
- Beat together butter and cream cheese in a large bowl until creamy.
- Blend in milk and vanilla
- Gradually mix in confectioners' sugar and salt until smooth and fluffy.
- Spread over cooked cinnamon rolls.
- Serve warm