Best Cinnamon Rolls EVER!

Since this is my first post, I thought I would make it a good one!  I have always wanted to make homemade cinnamon rolls but honestly, I have been pretty intimidated by it because I always see recipes that call for bread machines and I don't have one and other recipes I've found look so labor intensive, I usually have to sit down while reading them because I get all sweaty. :)

So, I worked up the nerve and found a recipe that I could manage and decided... what's the worst that could happen?  I made these over the weekend and they were a HUGE hit, not only in my household, but among the neighbors, too!  This is my variation of this recipe so you can follow the recipe or change it up a bit to make it your own.  Don't be intimidated by the length of the recipe either.... it's for the dough, the filling, and the icing and it's actually pretty easy.  Either way, enjoy the process and have fun sharing! 

These cinnamon rolls are soft, buttery, and cinnamony (is that a word?) and the icing is thick and creamy.  If you are afraid of making these because you live alone or there are only 2 of you, don't worry... these keep for a few days and are delicious when warmed up in the micro.  Remember, you can always share with your neighbors and friends!  If you have a full house, first dibs go to the chef!

 Cinnamon Rolls  

1 C. milk (I used skim)
1/4 C. butter (I used no salt butter)
3 1/2 C. all purpose flour (divided)
1/4 C.  sugar
1/2 t. salt
2 1/4 t. rapid rise yeast (or 1 packet of rapid rise yeast)
1 egg

To prepare the dough:

-Combine milk and butter in a bowl or mug and heat in the microwave to melt butter completely (you want the mixture warm... NOT hot.  I put mine in the fridge to cool off because mine was too hot).  Once warm, add one egg and beat together.
-Using a mixer, add 3 cups of flour, yeast, sugar and salt.  Mix together all dry ingredients.  Then, add the milk mixture and beat on medium speed until combined.
-Add the remaining 1/2 cup of flour, 1/4 cup at a time.
-Continue beating mixture on medium speed for 5 minutes.
-After 5 minutes, remove the bread hook on your mixer and place a damp paper towel over your bread mixture and let it sit for 10 minutes.

While your bread is resting you can make the cinnamon mixture for the rolls.  You will need the following:

1/2 C. sugar
1/2 C. packed brown sugar
4 T. cinnamon
1/2 C. butter (softened but not melted)

After your dough has rested for 10 minutes:

-Place your dough on a floured surface and roll out to a 9x14 size (your dough she be very pliable and soft)
-Once rolled out, using a knife or spatula (I used an icing spatula), spread the softened butter across your entire dough, covering all surfaces.

Next, sprinkle your cinnamon mixture over the butter, covering every surface.

Then, roll your dough and roll it like you were rolling up carpet or a rug, keeping it even as you go.  When you are done, it should look like a rolled up carpet (but it will smell better).

Pinch the seam together so it doesn't unroll.

Then, cut off the ends, to make the roll even on both sides (I used a pizza cutter to do this).

Next, take your pizza cutter (or you can use dental floss), and cut your dough into 12 equal pieces.

Place each roll onto a greased pie plate (I used a non-stick pie pan but you could use a glass pie plate as well).

Once all of your pieces are on the pie plate/pan, you will need to cover the whole thing again with a damp papertowel and place it in a 200 degree oven for 25 minutes to allow the yeast to do it's thing (to rise).

You are almost done!!

While you wait for the yeast to do it's thing.... you can make the icing. 

Icing Mixture:

1/4 C. butter, melted
1 t. vanilla
1 1/2 C. powdered sugar
1-2 T. milk (if needed)

To make the icing:

-Melt your butter
-Add the melted butter and the vanilla to your powdered sugar
-Stir until combined.  If the mixture is too thick, add 1-2 T. of milk. If the mixture is too thin, add additional powdered sugar until the icing is thick and creamy.

Once the rolls have rested for 25 minutes, heat your oven to 350 degrees and bake for 20 - 25 minutes (mine took 20 minutes and they were perfect!)

Take them out of the oven and let them cool just a little.  You still want them to be warm when you serve them.  Add your icing and take delight in the masterpiece you just created!

Tip:  If you aren't planning on eating all of them right away, I would only frost what you are going to eat.  Sometimes if you re-heat them with the icing on them, the icing melts and then you end up adding additional icing and it could end up being sweet OVERLOAD!

Side note:  I just loved this dough!  I bet this dough mixture can be used for many other breads/desserts so I will try more using this dough recipe and let you know how it turns out!

I hope you love this recipe as much as my family does!

xoxo,
Brenda