Sunday Morning Cinnamon Rolls

Amanda is here. She is adorable. Funny. Sweet. Caring. A jewelry designer. A momma. Okay.. you get it. She rocks. She is sharing this DELICIOUS Cinnamon Roll with us today. Simple ingredients that you probably have in your cupboard to make Sunday’s breakfast look like this…

Cinnamon Bread Dough

2 cups lukewarm water
2 Tbsp yeast
1/2 cup sugar
Mix well. Let set for about 15mins or until bubbly.

Add:
2 eggs
1 Tbsp salt1-2 T. Wheat gluten
1/2 cup oil
7 cups flour

Mix until dough forms. Cover and let rise one hour or more. Punch down & knead.

DIRECTIONS:After dough has risen and been kneaded, roll out into approximately a 15×24-inch rectangle. Brush the melted butter over the top of the dough. Sprinkle brown sugar and then cinnamon over the butter on the prepared dough. Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake. Cut into 1 ½” rolls and place cut side up NOT TOUCHING in prepared pan, flattening them only slightly.

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For rolls: form into balls and put each into a greased muffin tin or onto a greased cookie sheet and cover with plastic wrap sprayed with veg. oil spray and let rise again until double in size (usually about an hour).

For two braids: Cut dough into six equal parts and use three segments for each braid, tucking the ends underneath each braid. Cover with plastic wrap sprayed with veg. oil spray and let rise again until double in size (usually about an hour).

Bake Immediately After Making:Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan). Preheat oven to 350 degrees F. and bake for approximately 20 to 25 minutes until they are a light golden brown.

Remove from oven and spread Butter Frosting {recipe below} over the cinnamon rolls while still warm.

When you take them out, run a stick of butter or margarine over the tops letting it melt along the way.  This dough recipe is what I use for cinnamon rolls, sticky buns, etc. It’s a great basic dough recipe!

• At this point, the cinnamon rolls can be covered with plastic wrap and refrigerated or frozen. Before baking, allow rolls to thaw completely and rise in a warm place if frozen.  I have found that I have to take the unbaked frozen cinnamon rolls out of the freezer 10 to 12 hours before planning to bake. I just put the frozen cinnamon rolls (container and rolls) on my counter (not in the refrigerator) overnight for 10 to 12 hours.
  
• If refrigerated, they can be baked upon removing from the refrigerator. They do a slow rise overnight (in the fridge).

½ C. butter, melted
1-1 ½ C. firmly-packed brown sugar
4 to 5 T. cinnamon In a bowl, combine brown sugar and cinnamon well.  

BUTTER FROSTING:
4 ounces cream cheese, room temperature
½ C. butter, room temperature
2 C. powdered sugar
1 t. vanilla extract

In a medium bowl, combine cream cheese and butter until creamy. Add powdered sugar, vanilla extract, and lemon extract until well-mixed and creamy. Refrigerate frosting until ready to use and then bring to room temperature before spreading.

I made these this past weekend  and they are soooo good and I could eat the frosting by itself (and I have).

Enjoy!

Blessings and love, Amanda

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