Cinnamon Rolls

Everyone loves cinnamon rolls, right? I occasionally make them and when I do they disappear quite quickly. This recipe is not my own, but it is the one that I use. These cinnamon rolls are delicious, simple to make, they don’t have yeast in them so there is no wait time, and they can be made in advance. These would be great for Christmas morning; just pull the rolls out of the freezer or refrigerator on Christmas Eve so that they can thaw. Pop them in the oven and have a sweet treat for your Christmas breakfast. We will be having them on New Year’s Day since my husband works on Christmas. Enjoy this recipe from Momswhothink.com. If you make them let me know what you think of them!

What You’ll Need

2 1/2 Cups All-Purpose Flour,

2 Tablespoons Sugar

1 1/4 Teaspoons Baking Powder

1/2 Teaspoon Baking Soda

1/2 Teaspoon Salt

1 1/4 Cups Buttermilk (For this you can use regular milk with some lemon juice.)

6 Tablespoons Butter  (Melted)

Cinnamon Filling:

3/4 Cup Brown Sugar

1/4 Cup White Granulated Sugar

3 Teaspoons Cinnamon

1/8 Teaspoon Salt

1 Tablespoon Butter (Melted)

Cream Cheese Frosting:

4oz Cream Cheese (Room temperature)

4oz Butter (Room temperature)

1 Teaspoon Vanilla

1 Cup Powdered Sugar

Start out by making the cinnamon filling. In a small bowl combine white and brown sugars, cinnamon, salt, and melted butter. The mixture should look like wet sand.

Next, to make the dough whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl combine the buttermilk and 2 tablespoons of melted butter. If you don’t have buttermilk you can make it by combining a tablespoon of lemon juice with 1 ¼ cups milk, allow the mixture to sit for five minutes before adding the butter to it. Add the wet ingredients to the dry ingredients and stir the mixture with a wooden spoon. When the dough looks shaggy knead it until it all comes together.

Now, flour the counter generously so that the dough doesn’t stick and roll the dough out. You can use your hands or a rolling pin. Make a rectangle about 9x12. (I actually use a tape measure to make sure that it is the correct size.

Once the dough is rolled out brush with the 2 tablespoons of melted butter. Sprinkle the dough evenly with the cinnamon filling leaving a ½ inch border. Press the filling into the dough. 

Loosen the dough from the counter carefully and roll the dough into a log. Start on the long side and pinch the seam to seal.

Grease a 9x13 pan before cutting the rolls. Slice the log into 8 pieces and place them into the greased pan.

If you are making these in advance this is the time to freeze or refrigerate the rolls. If you are making the rolls the night before you want to serve the rolls cover the pan and store in the refrigerator. If you are planning to store them any longer than a day do so in the freezer. If you freeze the rolls remove them from the freezer the night before you plan to bake them to ensure that they are thawed.

To bake the rolls pre-heat your oven to 425. Brush the rolls with 2 tablespoons of melted butter (You probably won’t use it all). Bake the rolls for 20-25 minutes, until the edges are golden brown.

While the rolls are baking you can make the icing, but you can definitely make it in advance as well. In a medium mixing bowl combine 1 cup powdered sugar with 4oz of cream cheese, 4oz of butter, and 1 teaspoon of vanilla. Make sure that the cream cheese and butter are both room temperature. Stir until combined. You can use a hand mixer for this part if you like.

Once the rolls are baked allow them to cool for a few minutes, burned mouths are no fun. Spread icing over top of rolls and enjoy! Store the left over rolls and icing in the refrigerator. I find that if you have left over rolls and icing that warming up the icing in the microwave before trying to spread it works great.

Enjoy!