Homemade Cinnamon Rolls

When a 13 year old boy tells you they taste like Cinnabon and a colleague enters your classroom sniffing the air like a bloodhound, you know the recipe is a keeper. I brought this recipe back this week and had trouble finding it online which left me a bit panicked. What if it disappeared one day? SO . . . here it is to be preserved forever in my notes.

From Tasty.co where this is also a video.

½ cup unsalted butter, melted

2 cups whole milk, warm to the touch

½ cup granulated sugar

2 ¼ teaspoons active dry yeast

5 cups flour, divided

1 teaspoon baking powder

2 teaspoons salt

¾ cup butter, softened

¾ cup light brown sugar

2 tablespoons ground cinnamon

4 oz cream cheese, softened

2 tablespoons butter, melted

2 tablespoons whole milk

1 teaspoon vanilla extract

1 cup powdered sugar

~ Melt butter and milk in microwave till warm to touch.

~ Sprinkle in sugar then yeast and let yeast bloom for ten minutes.

~ Add four of the five cups of flour to mixture till lump free.

~ Let mixture sit for 1 hour in a warm spot. Mixture should puff and bubble.

~ Combine softened 3/4 cup butter with light brown sugar and cinnamon.

~ Add the reminaing cup of flour, baking powder, and salt. Knead for at least ten minutes.

~ Roll dough into a long rectangle - around 18" x 12" and spread the filling to every corner.

~ Fold rectangle into one long roll and cut into large or small pieces.

~ Place in WELL-GREASED pan (s), cover with plastic wrap and let rise for 45 minutes.

~ See pic below. DO NOT BAKE UNTIL THEY HAVE PROOFED.

~ Preheat oven to 350 and make the icing by combining cream cheese, butter, milk, vanilla, and powdered sugar.

~ After proofing, bake rolls for 25 - 30 minutes. (190 degrees in center)

~ Let cool for 5 - 10 minutes before spreading icing over the batch.

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