It happened again. I made these and they disappeared. Happens every single time. My son and I could eat the whole pan. They are so yummy and pretty easy to fix, too.
The recipe makes alot of filling and icing, so you could either scale it down or store the extra for future cinnamon rolls. I store the extra filling in a ziploc bag and label it “Cinnamon Roll Filling” wtih the date I mixed it together. I store the extra icing in the fridge in a covered bowl.
- 1 pound frozen white bread dough log, thawed in fridge
- 1 cup brown sugar, packed
- 1 T. cinnamon
- 4 T. butter, softened (not melted)
- 1/2 stick unsalted butter, softened
- 1 tsp. vanilla extract
- 8 oz. cream cheese, softened slightly
- 1 1/2 cups confectioner’s sugar
Preheat oven to 400 degrees F.
Roll out dough on a lightly floured surface to form a 15 x 7 inch rectangle. In a small bowl, combine brown sugar and cinnamon. Set aside. Spread 4 T. butter onto the dough and then evenly sprinkle with cinnamon-sugar mixture. Start at the long edge, roll up the dough as for a jelly roll. Cut roll into 16 slices and then set aside in a warm place and allow dough to rise until doubled in size. Bake for 15 minutes or until golden brown on top.
While the rolls are baking, combine the icing ingredients with an electric mixer until fluffly and smooth. Icing might be a bit thin. Place icing in fridge to thicken. Frost the warm rolls with icing. Serve warm.
Note: The cinnamon-sugar filling and icing is enough to make at least 2 batches of these cinnamon rolls. You can also put the rolls together the night before and slide into the fridge. Then pull them out in the morning to bake for breakfast. Mmmmm.
This recipe was adapted from Sandra Lee’s Semi-Homemade Cinnamon Rolls.