Originally posted to Instagram April 7,2020
This recipe was fun and delicious. I refrigerated my rolls overnight in the pan before baking which is what I always do because no one wants to loose hours of sleep in the morning. I also froze some for later and sent some to my brother and sister in laws house. You can add nuts and dried fruit but I kept it simple/ forgot about the nuts which I think would be a tasty addition. I did have to research the ratios for the cinnamon sugar filling and the icing. If you want to do your own thing go for it but, like with most of the recipes I did include what I used below
Makes 2 dozen- feel free to halve the recipe
3 packets of yeast
2c lukewarm milk
3 c flour
1 Tbsp. sugar
1 tsp salt
1 stick of butter
1 1/2c sugar
2c powdered sugar
2tbs melted butter
2 tsp vanilla
Mix together the first four ingredients and let sit for 45min-1hr. Add rest of the dough ingredients to the mix and knead until well combined and smooth. May need to add up to 1 more cup of flour if the dough is too sticky. Dough will be soft but should be workable. Let rise 30 minutes to 1 hour or until doubled. .
For the filling melt the butter and let cool slightly.
Combine the sugar with the cinnamon in a bowl and set aside.
Divide the dough into two portions working with one portion at a time. Roll out dough into a 12×18 or 12×20 rectangle. The dough should be roughly 1/4 inch thick. Brush over half the melted butter and sprinkle over half the sugar mixture. Roll into a tight log. Cut off any weird ends and cut the dough into 12 rolls. Place into greased pans and let rise for 45 minutes to 1 hour. Bake at 350 for 30-45 minutes.
For the Icing whisk all ingredients together adjusting to how thick you like it adding less or more milk. Spread over cinnamon rolls while still warm.
*There wasn’t anything written for the filling and icing included on the card so here is what I used. Feel free to do your own thing if you want.