Today I thought I would share about making cinnamon rolls. It’s been such a long time since I have had the chance to sit down and put something down to post…so today’s the day! I have three dough recipes that I switch between. The easiest one (not the healthiest) is the one I will start with. On another day I will share some more dough recipes!

Dough Ingredients:

2 T active, dry yeast
2 1/4 c of warm water
1/3 c sugar
2 tsp salt
3/4 c shortening, melted (could substitute butter)

2 eggs, lightly beaten

7 c all purpose flour

Dough Directions:
Mix sugar, water, and yeast together in a large bowl, preferably that of your mixer. Let the yeast mixture sit for about five minutes or until bubbly. Beat eggs in a small bowl. Now add salt, shortening, eggs, and flour to the yeast mixture. Mix until well incorporated. Change to dough hook on the mixer and kneed for a few minutes until the sides of bowl are clean.

Cover the dough with plastic wrap and set aside in a warm place. Allow dough to rise for 30 minutes to an hour…just watch for it to double in size. Punch the dough down and let it rise for another 15 to 30 minutes.

For the filling:

1 stick of softened butter

2 cups of brown sugar

Cinnamon

Directions:

Divide the dough into two equal portions. On a floured Silpat or counter, roll the dough out into two large rectangles.

Soften a stick of butter and spread onto both rectangles of dough.

Sprinkle about a cup of brown sugar onto each rectangle of dough.

Sprinkle cinnamon to taste. 3-5 teaspoons per rectangle of dough.

Roll the rectangle into a long log and pinch seam closed.

Use a serrated knife and cut into one inch pieces. Place the rolls onto your tray.

Allow the rolls to hang out and preheat your oven to 350.

Bake rolls for 15-20 minutes.

For the Icing:

Cream Cheese Frosting – batch may be halved
1/2 cup salted butter, softened
6 ounces cream cheese, softened
1 tablespoon vanilla extract
1 pound confectioners’ sugar (4 cups)

To the bowl of a stand mixer fitted with the paddle attachment, combine 1/2 cup butter, cream cheese, and beat on medium speed to combine, about 1 minute. Add the vanilla, 3 cups confectioners’ sugar, and beat until smooth and fluffy, about 3 minutes, stopping to scrape down the sides of the bowl as necessary. Add remaining 1 cup of sugar (or more, or none) as necessary, to taste, based on desired frosting consistency and flavor.

Here’s a great post on making cinnamon rolls from Averie Cooks! She goes into a lot of details and has great step by step pictures.  The filling and icing recipes are from her site but the dough is a recipe that was given to me by a dear friend.

• 3½ cups of flour
• 2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cloves
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• ½ teaspoon salt
• 1 can of pumpkin (2 cups)
• 1 cup of oil
• 2 cups of sugar
• 3 eggs

• 1/2 cup of butter (1 stick)
• 2 and 1/2 cups powdered sugar
• 1½ teaspoons of vanilla
• 1/2 teaspoon of  maple extract
• 3-4 Tablespoons of milk

1. Mix dry ingredients and wet ingredients separately.
2. Add dry ingredients to pumpkin mixture.
3. Bake at 350 for 20-25 minutes.
4. Glaze and enjoy!

1. Melt butter in saucepan over medium heat.
2. Remove from heat.
3. Add sugar, vanilla, and maple extract.
4. Add milk until desired consistency is reached.

*Slightly adapted from PinchofYum. She also has a healthy version of this muffin, click here for that recipe!