Cinnamon Rolls with Cream Cheese Icing

Apparently making cinnamon rolls is an easier task than taking a picture of one.  I tried quite a few shots and angles before I gave up and admitted defeat.  Of course, two children both crying for me helped me make the decision to throw in the towel on the picture.  All I have to say is these cinnamon rolls are really good and you will have to fight with yourself to not eat the entire pan!  This recipe makes 12 cinnamon rolls.  I split the recipe in half and make it the night before.  The morning of I bake 6 of them and usually freeze the other 6 to make another weekend.  This recipe takes about 4 hours for the dough aspect and another 30 minutes of baking.  So unless you are an early riser, I suggest starting them the night before you want them for breakfast.

Cinnamon Roll Dough: 
1 1/2 c. warm water (110 to 115 degrees)

1 1/2 tbsp. yeast

1 c. sugar

1/2 c. (1 stick) unsalted butter, room temp.

1/2 c. dry nonfat milk powder

1 tsp. salt

2 large eggs

4 1/4 c. all-purpose flour (more if needed)

Filing For inside of rolls:

¼ stick butter, melted

1/2 c. sugar

1/4 c. ground cinnamon 

Cream Cheese Icing:

4 oz. cream cheese, softened

1 stick melted butter

¼ c. half and half

½ tbsp. vanilla

3. c. powdered sugar


Dissolve yeast in 1/2 c. water with 1 tsp. sugar and let stand for 5 minutes.  In mixer bowl beat the sugar and butter together with paddle attachment.  Add milk powder and salt.  Add eggs one at a time.  Mix in yeast mixture and remaining water.  Add 3 c. flour 1 c. at a time.  Then add in one more cup of flour.  Add 1/2 c. flour to work surface and dump dough onto surface and knead until smooth and elastic.  This is a very sticky dough and though you mix be tempted to keep adding flour, don't.  Try not to overwork it.  Butter large bowl and place dough in a bowl and let rise 2 1/2 hours covered with plastic wrap.  


Butter two 10-inch round cake pans or any round pans with high sides.  Punch down the dough and push out into a large rectangle about 12x18 (ish).  Mix the cinnamon and sugar mixture and set aside in a bowl.  Brush with melted butter and sprinkle the cinnamon-sugar mixture leaving about 1 inch around on all sides of dough.  With the longest part of the rectangle start rolling the dough tightly.  Cut into 12 large cinnamon rolls.  I usually cut the ends off and discard then cut into 12 rolls.  Butter the cake pans and place 6 rolls in each pan.  Now you can place them in the fridge now and wait until the morning to let them rise an additional 1 1/2 hours before baking them or you can let them rise an additional 1 hour now and then bake them.  


For the icing, cream the cream cheese and melted butter with a whisk attachment in a mixer until smooth.  Add in powdered sugar, vanilla and half and half and whisk until smooth and lump free.  


Preheat the oven to 350 degrees and bake 20 minutes.  Then cover with foil and let bake another 5-8 minutes or until cooked just through. You can peak with a fork or knife in the middle roll to check to see if it is cooked through.  Run a knife around the pan and turn them over on a plate and pour over icing.  Serve warm.