Cinnamon Rolls

Growing up, Mom would make cinnamon rolls, dinner rolls, and bread all the time.  Do you know how great it is to be raised in a home that almost always smells like rising dough or baking bread?  Somehow, that baking-with-yeast-gene passed me by.   My skills kills yeast.  But, since we've been snowed in off and on for the past couple of weeks, my thoughts turned toward warm, sweet, and homey.  I found this cinnamon roll recipe online that promised to be easy and tasty, so I thought I'd give it a try.  

It was sketchy there for a while when I poured the dissolved yeast into the mixing bowl, I had a quick flash of panic.  Maybe the bowl was too cold.  Maybe I should have warmed up the eggs.  But, the dough pulled through and rose nicely.  Phew!   I am a fan of thick, cream cheesy frosting.  I used  another recipe for frosting that I found online.  The whole thing turned out really delicious.

Next time I make them, I'm going to use a tip from my friend, Holly, who used to work for Cinnabon.  She said they sprinkle cinnamon and brown sugar, instead of white sugar, over the dough right before they roll it up.  Sounds like a good idea to me!

Cinnamon Rolls
Dough

2 packages active dry yeast
1 cup warm water (105-115 degrees F)
2/3 cup sugar + 1 teaspoon sugar
1 cup warmed milk
2/3 cup butter
2 teaspoons salt
2 eggs, slightly beaten
7 cups flour, or more if needed

Filling1 cup melted butter, divided
1 3/4 cup sugar, divided (try brown sugar for Cinnabon-like rolls)
3 tablespoons cinnamon

Directions

In a small bowl mix together warm water, yeast and sugar and set aside. In a large bowl, mix milk, remaining 2/3 Cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky). Turn out onto a well-floured board; knead 5-10 minutes. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1-1 1/2 hours. When doubled, punch down dough and let rest 5 min. Roll out on floured surface into a 15x20" rectangle.

Filling: Spread dough with 1/2 Cup melted butter. Mix together 1 1/2 Cup sugar and cinnamon; sprinkle over buttered dough. Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12-15 slices. Coat bottom of a 13x9 inch baking pan and a 8 inch square pan with remaining melted butter, then sprinkle with remaining sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 min. Preheat oven to 350 degrees F. Bake 25 minutes, or until rolls are golden brown. Cool rolls.

Frosting
1 lb. butter
1 lb. cream cheese
2 lbs. powdered sugar
2 tsp. vanilla extract
Directions
Allow margarine and cream cheese to reach room temperature. Beat cream cheese and margarine together in a bowl with a mixer. Slowly add in all powdered sugar. Once all of the sugar is in the bowl mix for at least an additional 12 minutes.  Add vanilla and beat again until smooth and thick. Enjoy!