Cinnamon Roll Heaven

I have been a cinnamon roll junkie since childhood. But my mother (having six kids) didn't make homemade rolls very often; we were more of a canned-cinnamon-roll family. And it wasn't until this past Christmas that I even attempted to make my own. I generally fail when it comes to all things yeast - but these turned out beautifully. I made them again on Easter, with a few changes - and I thought they were even better this time around. These are best when made the night before you want to eat them. Make the dough, then store the completed rolls in the fridge overnight. In the morning, pull them out one hour before cooking to let the dough rise.

Shopping List:

Flour

Sugar

Brown Sugar

Salt

Yeast

Butter

Eggs

Cinnamon

Powdered Sugar

Cream Cheese

Vanilla

Before you begin, set out two eggs for 15 minutes - or until room temperature

Combine:

2 C. Flour

1/2 C. Sugar

1 tsp. Salt

2 Tbs. Yeast (2 packets)

Stir dry ingredients together, then cut in 1 stick of butter.

Pour in 1.5 C. HOT water (I just used the hottest water my tap could give me)

Mix on medium speed for 2 minutes

Add 2 eggs, room temperature.

Add 1 C. flour

Mix on high for 1 minute

Gradually add in 2-3 cups of flour - until dough is thick and elastic when pulled from side of bowl (I used about 2.5 cups here)

Spray counter with cooking spray (or use flour) and roll dough into large ball

Cover with plastic wrap (sprayed with cooking spray), then a towel, and let sit for 20 minutes

Separate ball into two equal balls

Roll flat into a large rectangle

Spread softened butter all over top, (be fairly generous) and then sprinkle with cinnamon and brown sugar mixture:

1 C. Brown Sugar, packed

2.5 Tbs. Ground cinnamon

Once covered in cinnamon and sugar - roll the rectangle into a long loaf (hotdog -not hamburger) and then slice into 12 rolls

Place the rolls into a greased glass pan

Do the same for the second ball and then bake at 350 degrees until golden brown (about 25 mins)

Rolls are done if they sound hollow when tapped

Once out of the oven, frost with this frosting recipe:

1.5 C. Powdered Sugar

1/4 C. Butter

3 oz. Cream Cheese

1/2 tsp. Vanilla

1/8 tsp. salt

Splash of milk (to thin it to desired consistency)