Homemade Cinnamon Rolls

Well, I can definitely tell that I am pregnant with a little girl!  And by the time she's born, she will be a very sweet little girl from all of the sweet things I've been craving for the past few months.  I hope your family enjoys these easy, homemade cinnamon rolls as much as we do!

*Note: There are two different icing recipes listed below.  One is a powdered sugar glaze, the other is a cream cheese icing.  Use whichever recipe you're in the mood for.

Makes 11 cinnamon rolls.  Rolls are best enjoyed right out of the oven but will stay fresh and soft in a covered container for up to 5 days.  Glaze the rolls immediately before serving.  The recipe may be made the night before through step 4.  Allow the rolls to stay at room temperature before baking.  This recipe can easily be doubled.  For larger batches, instead of using a 9 inch pie plate, use a cookie sheet with at least 1 inch sides.

Ingredients

Rolls

2 3/4 cup all purpose flour

3 tablespoons granulated sugar

1 t. salt

1 package of yeast (1 package = 2 1/4 teaspoons)

1/2 cup water

1/4 cup milk

2 1/4 tablespoons butter

1 large egg 

Filling

1/2 stick butter, softened

1 1/2 tablespoons ground cinnamon

1/4 cup granulated sugar

Glaze

1 cup powdered sugar

1 t. vanilla

1/4 cup milk or cream

Cream Cheese Icing
2oz. cream cheese, softened
7 tablespoons butter, softened
1/2 tsp. vanilla
2 tablespoons milk
1 1/2 cups powdered sugar
1/4 tsp. salt 

Instructions

1. Make the dough: Reserve 1/2 cup of flour.  In a large mixing bowl, toss together the remaining flour, sugar, salt, and yeast until evenly dispersed.  Set aside.

2. Heat the water, milk, and butter together in a microwave safe dish until butter is melted and milk is hot to the touch.  Stir the butter mixture into the flour mixture.  Add the egg and only enough of the reserved flour to make a soft dough.  The dough will be ready when it pulls away from the side of the bowl and has an elastic consistency. 

3. On a lightly floured surface (or in your kitchen-aid mixer on the lowest speed with the dough hook), knead the dough for 5-6 minutes.  Place the dough in a lightly greased bowl and let it rest for 10 minutes, uncovered.

4. Make the filling: After 10 minutes, roll the dough into a 14x8 inch rectangle on a lightly floured surface.  Spread the softened butter on top.  Mix together the cinnamon and sugar and sprinkle all over the butter.  Make sure you cover the whole thing!  If you're feeling extra sweet, add more.  Tightly begin to roll up the dough, length wise, until you get a tight log.  Cut into 11 equal pieces and place each piece into a lightly greased 9-inch pie plate.  Loosely cover the rolls with aluminum foil and place in a warm, draft free place for 60-90 minutes.  (Here is what I do: Turn the oven on 200 degrees.  Turn oven off.  Place rolls in the oven and allow to rise.)

5. After the rolls have doubled in size, preheat the oven to 375 degrees.  Cover the rolls loosely with foil and bake for 20 minutes.  After 20 minutes, remove the foil and bake an additional 5 minutes.

6. Make the glaze/icing: Right before serving, top your cinnamon rolls with the glaze or icing. 
Glaze: Mix the powdered sugar, milk, and vanilla together until a smooth glaze forms.  If you don't prefer your glaze this sweet, add 1/4 tsp. salt at a time until you're happy.  If it's too runny, add more sugar.  If it's too stiff, add more milk.  Drizzle the glaze over the hot cinnamon rolls and let it soak into all of the crevices.
Icing: In a large mixing bowl, beat together the cream cheese and butter until lumps are gone and mixture is creamy.  Mix in the vanilla and milk.  Gradually incorporate the powdered sugar.  Add salt and mix until the icing is smooth and fluffy.  (This icing will cover a double batch of the cinnamon rolls.)