Sometimes I just wake up and need to make Cinnamon Rolls. These are a combination of two recipes with a few more tweaks. Between the two, we have a family favorite! These can be on the table in a couple of hours, so you just need to sneak to the kitchen a little early and your family will wake up to the smell of fresh baked Cinnamon Rolls! You’ll need coffee or a glass of milk to go along.
¾ c milk
¼ butter, softened
3 ¼ c flour*
2 ¼ t (or 1 pkg) instant yeast
¼ c white sugar
½ t salt
¼+ c water
1 c brown sugar, packed
2 ½ T cinnamon
¼ c butter, melted
4 oz Neufchatel/Cream cheese, softened
¼ c butter, softened
1 ½-2 c confectioners’ sugar
1 t vanilla
*sub in 1 c white whole wheat flour (I just like to do this where I can)
Heat the milk in small saucepan until it bubbles, then remove from heat. Mix in ¼ c butter, stir till melted. Let cool to lukewarm.
In large bowl, combine 2/14 c flour, yeast, sugar, and salt; mix well. Add water, egg, and the milk mixture; beat well. Add the remaining flour, ½ cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth – about 5 minutes. (I use a stand mixer with a dough hook for all of this.)
Shape dough into a ball, cover with a damp towel and let rest for 10-15 minutes.
Meanwhile, mix together filling ingredients in small bowl.
Roll out dough on floured surface into a big rectangle 16×21”. Spread filling evenly over dough. Roll dough lengthwise and cut into 12 equal size rolls. (Tip: for even cutting – cut in half, then half again, then thirds.) Place rolls cut side up in lightly greased 9×13 baking pan. (Can also use muffin cups.) Cover with plastic wrap and let rise about 30-40 minutes, beginning to “puff” (original said to let double, but they don’t really get there or need to).
Preheat oven to 375.
Bake at 375 for 18-20 minutes, until beginning to golden.
Beat together Icing ingredients in a small bowl. Spread over warm rolls before serving.