What other word do you need?
Back a few years ago when I was baking every week for the local farmers market, I was making these nearly round the clock and they were always the first thing to sell out. I could never make enough!
They are also one of my very favorite things so I have a hard time not eating every single one when I make them. It's very tough to share.
2 tsp. active dry yeast
1 cup warm milk (110*F-115*F)
1/2 cup sugar
1/3 cup butter, melted
1 tsp. salt
4-4 ½ cups flour
3/4 firmly packed brown sugar
2 tbls. ground cinnamon
1/4 cup butter, melted
1/4 cup butter, softened
1/4 cup cream cheese, softened
1 1/2 cups powdered sugar
1/2 tsp. vanilla extract
1/8 tsp. salt
Note: these can be made in a mixer, but I prefer a bowl, spoon and a little elbow grease.
In a large bowl, combine the yeast and the milk; stir until completely dissolved.
Add the sugar, 1/3 cup melted butter, eggs, salt and 2 cups flour. Beat until ingredients are smooth.
Adding a little at a time, stir in enough of the remaining flour to form a soft sticky dough.
Lightly flour a work surface. Turn out the dough onto the work surface and knead until the dough is smooth and elastic, 6 to 8 minutes.
Lightly grease a large bowl (I like using a stick of butter and rubbing it around the inside). Place the dough into the bowl turning to evenly coat the dough with butter. Cover the bowl with a towel and set in a warm place to let rise until doubled in size. About an hour.
Prepare the filling: In a small bowl, combine the brown sugar and cinnamon until they are well blended.
Lightly grease two 7x11 glass baking dishes, three 8x8 square dishes or if you are like me one 9x13 pan because then it's almost like eating cinnamon roll cake.
Reflour the work surface.
Punch down the dough and turn out onto the work surface. Roll dough in a large rectangle. Mine was around 10x20-ish.
Brush surface with melted butter and sprinkle filling over butter to nearly the edge.
Starting from a long edge, roll up the rectangle jelly-roll style and pinch the seams together to seal them.
Using a sharp knife, cut slices approx 1 1/2 inches thick.
Place the slices in the prepared pans and cover with a towel. Let rise in a warm place until doubled again in size.
Preheat the oven to 350*F. Bake the rolls until they are golden brown, 20-25 minutes.Remove the pans to wire racks and let cool for 5 to 10 minutes.
Prepare the frosting: In a small bowl, combine the frosting ingredients and beat until smooth. Frost the warm rolls and enjoy!
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I love cooking with real food, knitting with good yarn, sleeping in (when the kids let me), staying up late to finish that last chapter, DIY projects, and most of all enjoying life.
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