Cinnamon Rolls

In honor of hunting season and our family tradition that goes along with that time, I thought I’d share my cinnamon roll recipe this week. They make the house smell so good and they taste so delicious.

Dough

1 Tbsp dry yeast

1 cup warm milk

1/3 cup white sugar

½ cup melted butter

1 tsp salt

2 eggs

4 cups flour

Dissolve yeast in warm milk. Add the rest of the ingredients and mix well. Knead into a ball. Let rise until double in size. When ready, roll out to about ¼ inch thick. Spread with filling.

Filling

¼ cup butter, softened

1 cup brown sugar

3 Tbsp cinnamon

Spread butter on dough evenly. Sprinkle sugar and cinnamon over dough evenly. Roll dough up. Slice roll into 1 inch slices. Place on a greased pan. Let rise again until doubled. Bake 10 minutes at 400*

Icing

½ cup butter, softened

1-½ cup powdered sugar

1 oz cream cheese, softened

2 Tbsp whipping cream or milk

1 tsp vanilla extract

Pinch of salt

Beat until fluffy. When rolls are hot, spread lots of icing on them.

Tip: Make these the night before needed. Skip the final rising step. Let rise overnight in the refrigerator. In the morning, bake. 
Or let rise first time in bowl in refrigerator overnight then proceed with recipe.

I have tried the overnight rise and it is a time saver but I personally prefer the taste and texture of the rolls from start to finish in one day as opposed to the refrigerator method.