I feel like a cinnamon roll making machine lately! I have been using the same cinnamon roll recipe for a while now, but I really wanted to see if I could successfully make a few changes that would simplify the recipe and also make it more convenient. This old recipe makes A LOT of cinnamon rolls. I really just wanted one pan. Though I’m sure my family would have no problem taking care of more! Also, I wanted to see if I could make the dough the night before, and have the rolls ready to bake in the pan the next morning.
2 1/4 teaspoons dry active yeast (1 packet)
2 tablespoons warm water
1 cup milk
1/4 cup sugar
1 egg beaten
3 1/2 cups all-purpose flour, divided
1/4 teaspoon salt
6 tablespoons melted butter
FOR THE FILLING
1/2 cup (1 stick) butter softened
1/3 cup sugar
2-3 tablespoons ground cinnamon
FOR THE FROSTING
4 tablespoons butter, softened
8 ounces cream cheese softened
2 cups powdered sugar
1/4 cup heavy cream
- Pour the yeast into a large bowl. Pour warm water over the yeast and stir to dissolve.
- Pour the warm milk over the yeast. You want all your liquid ingredients to feel warm, but not hot.
- Stir in the sugar and beaten egg.
- Add 2 cups of the flour and salt, and then mix well by hand.
- Pour melted (but not too hot) butter in, and mix.
- Add the remaining 1 1/2 cups of flour, and mix by hand until the dough is sticky, but pulls away from the sides of the bowl into one large ball.
- Cover the bowl and allow the dough to rise in a warm place for 1 1/2 hours.
- Visit Overnight Cinnamon Rolls with Cream Cheese Frosting @ lovelylittlekitchen.com for full directions.