Cinnamon Rolls

These cinnamon rolls are surprisingly easy, and taste amazing! They make for the perfect weekend breakfast!

Cinnamon Roll Dough

• 5 cups all purpose flour

• ⅓ cup granulated sugar

• 2 packets Fleischmann’s Rapidrise yeast 

• 1 tsp salt

• 1 ½ cups water

• 6 tbsp unsalted butter

• 1 large egg

Filling

• 1/4 cup butter (softened)

• 1/2 cup packed light brown sugar 

• 1 tbsp cinnamon

• Pinch of salt

Cream Cheese Frosting:

• 4 oz cream cheese 

• ½ cup butter

• 1 3/4 cup powdered sugar

• 1 tsp vanilla extract

• Pinch of

• Add milk to get desired texture but should melt and spread on rolls as is

Cinnamon Roll Dough Directions

1. In kitchen aid bowl add two cups of flour, sugar, yeast and salt

2. In a heat safe measuring cup/pyrex, add 1 ½ cups of water, cut the 6 tbsp of butter into small squares and add it to the water. Heat in the microwave for 30-45 seconds (butter wont melt all the way) use a thermometer, the temp of the water butter mixture should be between 110-120℉

3. Using the dough hook attachment start mixing your flour mixture in the kitchen aid, then slowly start adding the warm water/butter mixture to the bowl.

4. Next pour the egg into the dough, and allow to mix

5. Add two more cups of flour, and mix. Should become thick and sticky

6. Add ½ cup more of flour, and mix. Should become denser but still sticky

7. To a flour dusted surface, add the dough and knead, adding ¼-½ cup of flour, knead until when you press a finger it doesn't stick. If it sticks add another ¼ flour.

8. Once you reach the right consistency shape the dough into a ball, and let rest uncovered for 10-20 minutes.

9. While the dough rests, make the filling, mix the softened butter, light brown sugar, and cinnamon in a bowl, set aside

10. When the 10-20 minutes is up, the dough should be puffed up a bit

11. Place the dough on a lightly floured surface and shape/pat with your hands into a roughly 10X15 inch rectangle 

12. Spread the filling mixture evenly on the entire rectangle of dough

13. Next roll the dough, roll it into a log. Once rolled, place your hands at each end of the log and gently squeeze to compact the log of dough.

14. Using a knife or unflavored floss, cut the log should make 10-12 rolls depending on how many cuts you make. Once cut you may need to use your hands to reshape each roll a bit.

15. Place the rolls into a greased baking dish (you can add 2 tbsp of small cubed butter into the pan as well for more flavor) its ok if the rolls are touching.

16. Overnight see note below. If doing the same day, cover the pan with a towel, and place in a warm spot to rise for an hour.

17. While the rolls rise, preheat the oven to 350℉

18. The rolls should approximately double in size

19. Bake for 30-35 minutes, until they are golden brown

20. While the rolls bake, make the icing. In your mixer add the softened butter, cream cheese, and vanilla extract and whisk until smooth. Then slowly add the powdered sugar, and a pinch of salt. Mix until smooth. 

21. Once your rolls are done cooking, add your icing to the rolls it will slightly melt (in a good way). 

22. And ENJOY!!

**Overnight- after step 15, cover the rolls with plastic wrap and place in the refrigerator overnight. Before baking the next day, allow the rolls to rest at room temperature (covered) for about 45 minutes- 1 hour. They may not puff up too much but that ok, preheat the oven to 350 and bake for 30-35 minutes, ice and enjoy!