Cinnamon Rolls with Amazing Frosting

I love cinnamon rolls.  Do you love them?

I mean, in life, one of the best things is eating the gooey, warm, cinnamony-sweet center out of a cinnamon roll.

And the heavenly smell as you bake them...Warm cinnamon and yeast.  Drool.

As much as I love them, I rarely eat them.  

Have you ever seen those Pillsbury Orange Rolls?  They are AMAZING.  But I could eat the whole canister.  And that is why I don't buy them...any of them.

The Devil

And it's probably a good thing I'm afraid of yeast, because then I would be tempted to make them regularly.  Yeast and the fear of my dough not rising is too much stress for me to deal with in the early morning hours.

So that is why this recipe is so dangerous.  

# 1.  It claims to be a clone of Cinnabon.

# 2.  The dough can be made in a bread maker.

Um...you'll be finding me in a cinnamon-sugar coma; my thighs begging for mercy.

Mmm.  That warm, gooey center.  Heaven.

Cinnamon Rolls with Whipped Cream Cheese Frosting

adapted from Allrecipes

Cookie Mama's Notes:

* I warmed the milk on the beverage cycle of our microwave.  No temp. testing, I just made sure it didn't boil.

* Go here to see how I bring eggs to room temperature fairly quickly.

* Bread machine yeast will say Bread Machine on it.

* If you can, keep your eye on the dough once it's combined into a ball, just to give you an idea of what a "doubled in size" should look like.

* The original recipe has the butter in the filling softened-not melted, and you can spread it over the surface.  I'm used to melting for filling and I did it before noticing the difference.

* I cut off the little ends that stick out from the dough roll.

* Grease your pan with butter or use non-stick cooking spray.

* The original recipe bakes at 400 degrees for 15 minutes.  The comments suggested 350 for 20 minutes and that's what we did! 

* Having a stand mixer is not necessary for the frosting; a hand mixer works great too! 

Dough:

- 1 c. warm milk (110 degrees)

- 2 eggs, room temperature, lightly whisked

- 1/3 c. margarine, melted

- 4 1/2 c. bread flour

- 1 tsp. salt

- 1/2 c. granulated sugar

- 2 1/2 tsp. bread machine yeast

Filling:

- 1c. brown sugar, packed

- 2 1/2 Tbsp. cinnamon

- 1/3 c. salted butter, melted

Place the dough ingredients in the pan of the bread machine in the order recommended by the manufacturer*.  Select the dough cycle; press Start.

*Our's says to add wet ingredients first, combine dry ingredients-except for yeast-add on top of wet ingredients, then sprinkle with yeast.

After the dough has doubled in size, turn it out onto a lightly floured surface, cover* and let rest for 10 minutes.  Meanwhile, combine brown sugar and cinnamon in a small bowl.

* I cover my dough with a clean, dry kitchen towel.

Roll dough into a 16x21 inch rectangle.  Pour melted butter over dough and brush evenly over surface.  Sprinkle evenly with brown sugar/cinnamon mix.  Use your hands as needed!  Roll the dough (length side) evenly and tightly.  Cut into 12 rolls.

Place rolls in a greased 9x13 pan.  Cover and let rise until nearly doubled, 30 minutes - 1 hour.  

Preheat oven 350 degrees.  Bake rolls 20 minutes.  Start making frosting.

Whipped Cream Cheese Frosting

adapted from Not So Humble Pie

- 8 oz. cream cheese, softened

- 3/4 c. powdered sugar

- 1 tsp. vanilla extract

- 1/2 c. heavy cream, cold

In a bowl of stand mixer beat cream cheese, powdered sugar, and vanilla until smooth, fluffy and light.

In a separate bowl, beat heavy cream until stiff peaks form.  Add to your cream cheese mix.  Beat quickly to incorporate completely, but do not over beat!  Your frosting won't be as fluffy!

Spread half over warm rolls.  Dollop a little extra on before serving.  Serious delicious eats!!!

Stop by Creations by Kara to check out my rolls and other delicious treats and amazing projects!