Recipe by Mole
Not quite as fattening as a Cinnabon, but still very, very good. Alot easier to make than it would seem. Don't be intimidated by rolling out the dough, since it rolls rather easily. "Recipe created by Todd Wilbur www.TopSecretRecipes.com"
Top Review by melinderella
Great recipe! It was my first time making cinnamon rolls, so I was a little nervous about how sticky the dough was turning out, but I just followed the recipe and voila, yummy cinnamon rollls!
- 2 1⁄4 teaspoons active dry yeast
- 1 cup warm milk (I use 2%)
- 1⁄2 cup sugar
- 1⁄4 cup butter, softened
- 2 eggs
- 1 teaspoon salt
- 4 cups flour, all purpose
- 1 cup brown sugar, packed
- 2 tablespoons flour, all purpose
- 2 tablespoons cornstarch
- 2 1⁄2 tablespoons cinnamon
- 1⁄2 cup butter, softened (can use Smart Balance spread)
- 1 (8 ounce) package cream cheese, softened (can use 1/3 less fat)
- 1 1⁄2 cups powdered sugar
- 1 tablespoon butter, softened
- 1⁄2 teaspoon vanilla extract
- 1⁄8 teaspoon salt
Directions See How It's Made
- For the Rolls: Dissolve yeast in milk that is between 100-110 degrees F. Add the sugar and let sit (proof) for 5 mins until slightly foamy.
- Melt the butter in the microwave.
- In large bowl, add flour, salt, melted butter, and yeast mixture. (Can also use KitchenAid with dough hook attachment). Mix ingredients on low, adding eggs one at a time, continue mixing until dough ball is formed, knead for about 3-5 minutes, then set aside in bowl covered with moist towel and let rise for 1 hour.
- Now make the filling: Combine brown sugar, flour, corn starch, and cinnamon in small bowl. Mix well.
- After dough has risen, punch down dough and roll out on lightly floured surface until it's abou 20-24 inches long and 16 inches wide. (should be about a 1/4 inch thick).
- Spread softened butter (or Smart Balance Spread) over dough. Top with brown sugar mixture. Working from the long side, roll the dough (like a jelly roll), I go from bottom to top, but do whatever's easiest for you.
- Cut the rolled dough in half, then in quarters. Now you should have 4 equal logs of dough. Cut each log into 3 equal pieces giving you 12 rolls.
- Place 6 rolls on lightly greased 9 x 13 inch pan (so you should have 2 pans of 6 rolls each).
- Cover pans with moist towel (any clean kitchen towel will do) and let rise in a warm place for another hour.
- At this point, you can also refrigerate (covered with plastic wrap) and keep for the next day- just take out of fridge at least 30-45 minutes before baking).
- Preheat oven to 400 degrees F.
- Bake rolls for 15-20 minutes until they are lightly golden on top.
- While the rolls bake, prepare the icing by creaming the cream cheese along with the other ingredients using an electric mixer (I use hand mixer). Combine until smooth and creamy.
- When rolls are done, remove from oven and cool for about 4 minutes, then spread icing on top of rolls. Enjoy.