Cinnamon Rolls

Warm, sweet, buttery, delicious cinnamon rolls; such a simple treat that everyone loves!  

Dustin and I aren’t overly big on sweets so when I created this I wanted to make it simple, easy to store and quick to grab when we catch a craving. These homemade cinnamon rolls are the perfect warm and sweet breakfast. When made ahead of time these sweet rolls are great for a lazy Saturday morning plus, you don’t have to be a professional baker!

The Dough

Trust me when I say I’m no professional baker! So, if I can make these you can too!

Let’s get started with the yeast mixture. Start by adding the warm water, sugar, and yeast into a small/medium-sized bowl and gently whisk together (you will want a bowl with room for the yeast to expand!). Let the yeast mixture sit for ten minutes to activate. 

Once the yeast mixture is prepared, heat the milk in the microwave for two minutes. Then in a heavy mixing bowl combine the milk, softened butter, salt and sugar, and mix until butter is fully melted and combined. Add eggs one at a time as well as three cups of flour and mix well. Add another two cups of flour and the yeast mixture and mix until all of the flour is combined. Let the dough rest for ten minutes. I like to use this time to switch to a dough hook and clean up a little bit! Continue to mix while slowly adding the remaining two and a half cups of flour. The dough will start to pull away from the sides, but should still be quite sticky. Mix for an additional four minutes. 

Once you’re done mixing the dough, coat a large bowl with two tablespoons of oil. Transfer the dough from the mixing bowl to the oiled bowl and coat the surface of the dough. Place a clean towel over the bowl and let rise in a warm spot for fourty-five minutes. 

The Cinnamon

While the dough rises, this is a perfect time to clean up your workspace and prepare the filling for the cinnamon rolls! For the cinnamon filling mix, this is up to your discretion. I love the flavor, so I use a few extra ingredients! In a small bowl mix together: white sugar, brown sugar, cinnamon, and nutmeg. Right before the dough is ready to be worked, melt one stick of butter in a small bowl.

• 4 TBS Cane Sugar
• 4 TBS Brown Sugar
• 1 ½ TBS Cinnamon
• ¼ TSP Nutmeg

To Prepare the Cinnamon Rolls:

Once the dough has sat for forty-five minutes, lay dough onto a floured surface. Knead ten to fifteen times making sure to not add too much flour to keep the dough nice and soft. 

Using a rolling pin, roll out the dough into a large rectangle, about a quarter-inch in thickness.

Spread melted butter across the flattened dough, and sift on the cinnamon mixture. Roll up the dough, starting with the long side then cut into one-inch slices using a sharp knife. Place in a greased baking dish.

Now here is where you can decide to send these rolls off to the freezer or the oven!

To Bake the Cinnamon Rolls:

First, let the rolls rise for an additional 45 minutes. Preheat the oven to 325 degrees and bake for 16-20 minutes or until they are lightly brown!

To Freeze the Cinnamon Rolls:

Nows the time to freeze! If you are going to freeze your cinnamon rolls, nows the time! One the rolls are ready (before they rise for the second time) cover the pan tightly with plastic wrap and aluminum foil and place them in the freezer. When you’re ready to enjoy, just remember to allow time to defrost and rise for 45 minutes!

The Frosting

In a large mixing bowl add cream cheese, vanilla, butter, and powdered sugar. Combine until smooth!

• 8 oz Cream Cheese
• 1 TBS Vanilla
• ½ Cup Butter 
• ¾ lbs of Powdered Sugar

Frost while warm or frost individually when you’re ready to enjoy! Store in a cool place. Reheat in the microwave for 30-45 seconds to enjoy warm until they’re gone!

I hope you enjoy these soft, sweet rolls with your family.

With Love, Aleana

Prep Time: 20 Minutes
Rest Time: 1 1/2 Hours
Cook Time: 18-20 Minutes
Total Time: 2 Hours 40 Mintues

Ingredients:

Yeast Mixture: 
2 TBS   Quick Rise Yeast
1 TBS   Sugar 
1 C     Warm Water

Dough:
7 1/2 C   Bread Flour
1 1/2 C   Milk
1/2 C     Butter (Softened)
1/2 C    Sugar
2 tsp    Salt
2       Eggs
2 TBS   Olive Oil

Cinnamon Filling:
4 TBS Cane Sugar
4 TBS Brown Sugar
2 TBS Cinnamon
1 TSP Nutmeg

Frosting:
8 oz Cream Cheese
1 TBS Vanilla
½ Cup Butter 
¾ lbs of Powdered Sugar

Directions:
THE DOUGH:
1. Yeast Mixture: In a med.-small bowl gently mix yeast, sugar and warm water. Let sit for 10 Mintues.

2. Heat Milk for 2 Mintues. Set aside.

3.In a heavy mixer combine milk, softened butter, salt and sugar. Mix until butter is melted.

4. Measure out 5 cups of flour. 

5. With the mixer on low add eggs one at a time then 3 cups of flour. Mix well.

6. Add yeast mixture and additional 2 Cups of flour. Mix until all of the flour has been combined.

7. Let rest for 10 Minutes. Change out mixer blade for dough hook.

8. Slowly add in additional 2 1/2 Cups of flour. Mix for 3 minutes.

9. Transfer dough to a bowl, coating dough with olive oil on all sides. Cover with tea towel.

10. Place dough in a warm place and let rise for 45 minutes.

Preparing the Rolls
1. After 45 minutes, the dough should have doubled in size! 

2. On a lightly floured surface knead dough for 2-5 Minutes, adding flour as needed. (Use as little flour as necessary)

3. Roll out dough to a large rectangle about 1/4 inch thick. 

4. Melt 1/2 Cup of butter and spread over the dough evenly. 

5. Mix white and brown sugar and Cinnamon together and spread over dough covering the entire surface. 

6. Using the long side, roll up the dough and cut into 1/2 - 1 inch slices. 

7. Place cut rolls into a greased baking dish and let rise for 45 minutes to an hour.

8. Bake at 325 for 18-20 Minutes or until cooked through. Be carefull not to over cook! You do not want to get them brown.

9. Cover with frosting or frost individually and enjoy!

The Frosting:
1. In a large mixing bowl add cream cheese, vanilla, butter, and powdered sugar. Combine until smooth!