Good morning, Cinnamon Rolls. I ate two of them as I was blobbing and smearing the rest with sweet and yummy cream cheese frosting. Of course the two I ate were frosted, what kind of question is that?
I looked over at Max and noted his cinnamon roll coloring. I did not share any with him. <sigh>. So, I did not give in to post-holiday-resolution-type guilt, but then did give in to Max. He received, with much love and adoration, a huge blob of his fave: butter.
He doesn’t smell like cinnamon, but these do.
Hello, is there a goddess in the house? Yes, she’s serving (and eating) cinnamon rolls.
Yield: 16 rolls
- 1 prepared bread or pizza dough ball or loaf of frozen bread dough, thawed (both fresh and frozen can be found in the grocery store)
- Flour for dusting
- 1 Cup brown sugar
- 1 Tablespoon cinnamon
- 2/3 stick unsalted butter, softened
Mix the brown sugar and cinnamon in a small bowl and set aside. Don’t worry, the butter gets used too!
- 1 stick unsalted butter, softened
- 1 Cup powdered sugar
- 1/3 Cup cream cheese, softened
- 1 teaspoon vanilla extract
Mix frosting ingredients with an electric mixture until creamy and delicious and set aside.
Preheat oven to 400 degrees. Grease two round baking pans with either cooking spray or butter.
Sprinkle surface with flour and roll out dough to a roughly 5×17 inch rectangle. Spread the dough surface with 2/3 Cup softened butter and sprinkle filling mixture over the top. Roll from the long side, like a jelly roll, until you have a nice, firm log. Slice the log into 16 pieces and lay 8 in each prepared baking pan. Set the pans in a warm spot for the rolls to rise, and double their size, for about an hour. I find the top of the stove is a great spot!
Bake for 15 minutes or until golden brown on top. Blob each roll with frosting and serve warm – YUM!
Have some Hot Cocoawith these!
Recipe inspired by Sandra Lee’s Favorite Food Remakes