Cinnamon Rolls

Who does not like a homemade cinnamon bun?!!? I love making these and freezing them before they rise a second time, pulling them out the freeze, thawing them and then allowing the to continue with their rising process. One of my favorite Holiday dishes, by far, is my homemade cinnamon buns! Early Christmas morning, enjoying the kids waking up to the amazing smell of delicious homemade cinnamon buns, it is quite amazing! This recipe is to die for. This cinnamon bun is moist, easy to cut, and topped with deliciously creamy icing. It leaves you wanting more! Growing up, I remember my parents would buy the Pillsbury brand ones and as much as I loved those growing up I totally prefer to make my own, and watch the process of liquid to dough to rising and eating them.

Dough:

1 Cup Milk, warmed to 115 degrees
2 Eggs, room temp
1/3 Cup Butter, melted
5 Cups Bread Flour
1 tsp Salt
1/2 Cup Sugar
2 1/4 tsp Yeast (Bob's Red Mill)

Filling:

1 Cup Brown Sugar
4 tbsp Cinnamon
1/4 Cup Butter, room temp

Frosting:
Cream Cheese Frosting

First (not pictured, weird!), you want to place your warm milk into a separate bowl with 2 tbsp of sugar, and allow to bloom for 5 minutes or until nice and bubbly. Then add melted butter, vanilla and eggs, whisk well. Mix flour, salt, together and set aside

Mix all the dry ingredients into the wet

Whisk until you cannot use it anymore and go to your hands (if you're using your stand mixer just use your dough hook)

I love working with my hands when making dough; continue working until the dough is no longer sticky

Such an amazing dough, roll out 1/2 inch thick; a nice square shape is what you're aiming for

Rub butter all over the dough (softened butter)

Spread your cinnamon, sugar mixture and press into the dough

Roll up nice and tight

Using a sharp knife, cut the dough into 1 inch disks, or however big you wish, place them on your baking dish that is dusted with cinnamon, sugar mixture

Cover and allow to rise for 1 hour or until double in sized

Bake 375 degrees for 22-25 minutes 

So YUMMY!!

Freezer Directions: 

1. Follow all the steps and let the dough rise 2-3 hours. Bake at 375 degrees for 10 minutes. Remove from oven and let cool. 

2. Label a freezer bag with cooking directions. Place the cinnamon rolls one by one in a single layer. Add the frosting to a smaller ziplock and add to the bag. Freeze for up to 6 weeks. 

3. Or you could cover with foil or saran wrap, place in fridge overnight instead of freezing, an hour before you are to use them, take out of fridge to allow to rise. Preheat oven to 375, once ready to bake pour 3/4 cup heavy cream on the rolls. Bake 22-25 minutes.