Every once in awhile you just want a cinnamon roll. Right?
However, I’m always apprehensive to make them unless I have someone to make them for. I know if they stay in my house I will not be able to stop at just three one. When our cute elderly neighbor came over and used his snow blower on our driveway I knew someone who deserved such amazing goodness baked up into a delicious treat. The girls made some cute cards while I made the rolls. We had a great time getting everything together and he was so excited when we brought them over. He and his wife are so sweet to us and it felt good to give them something they would enjoy.
Of course, you know the rest of the story right? We then came home and were able to enjoy that wonderful snowy day with some delicious cinnamon rolls. They taste amazing on their own, but with this cream cheese buttercream frosting? Over the top! Don’t even get me started on the gooey caramel bottom. My mouth is watering just thinking about them. These rolls are easy to make and turn out every time. You will love them, and I wish you luck in not eating the whole pan!
{We love Cinnamon Rolls over here! Check out Heather’s recipe for Overnight Cinnamon Rolls too!}
- Dough:
- 1 cup warm water
- 2 eggs, room temperature
- ⅓ cup butter, melted
- 4 cups bread or all-purpose flour
- ½ (3.4 ounce) package vanilla instant pudding
- 1 teaspoon salt
- 1 Tablespoon white sugar
- 2½ teaspoons active yeast (or 1 small packet)
- Filling:
- 1 cup brown sugar, packed
- 2½ Tablespoons ground cinnamon
- ⅓ cup butter, softened
- Sauce:
- ½ cup brown sugar, packed
- ¼ cup butter
- ¼ cup corn syrup
- ½ cup chopped pecans (optional)
- Frosting:
- 1 (3 ounce) package cream cheese, softened
- ¼ butter, softened
- 1½ cups confectioners sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- Place warm milk, sugar, and yeast in mixer bowl (leave for ten minutes)
- In separate bowl add bread flour, vanilla pudding mix, and salt, stir
- Add beaten eggs and butter to milk mixture
- With a dough hook, mix on low and slowly add dry ingredients.
- Knead in mixer for 6 minutes
- Turn mixer off and set dough aside in same bowl with plastic wrap to seal.
- (I like to spray a little cooking spray in the bowl and on the top of the dough, then turn dough over)
- After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes,
- In a small bowl combine brown sugar and cinnamon
- Roll dough into a 16X21 inch rectangle. Spread dough with ⅓ cup butter
- Sprinkle cinnamon and sugar evenly over butter. Roll dough
- Using thread or floss cut dough into 12 slices
- (I like to make a cut in half the dough and then halves again and then thirds)
- In a sauce pan, combine brown sugar, butter, and corn syrup. cook over medium heat until the sugar is dissolved.
- Stir in pecan (optional)
- Pour into a greased 9X13X2 in baking pan.
- Place buns with cut side down over sauce. cover and let rise until nearly doubled. 30 minutes
- Preheat oven to 350 degrees F
- Bake rolls in preheated oven 20-25 minutes (until golden brown)
- While rolls are baking, beat together cream cheese, ¼ cup butter, confectioners sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
Happy Baking!
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