I LOVE Cinnamon rolls. I've always had trouble making them, but I made this recipe for breakfast this morning, and they turned out perfect!
This makes 1 dozen cinnamon rolls, and it can be doubled very easily.
1/2 C. Milk
1/4 C. Butter
1/2 C. Water
1 1/2 t. Active dry yeast
1/2 C. Sugar
1/2 t. Salt
1-2 t. Vanilla
3-4 C. Flour
1 t. Cinnamon
1 C. Brown sugar
1/4 C. Butter softened
1 C. Powder sugar
4 oz. (1/2 pack) Cream cheese
1 1/2 t. Butter
1/2 t. Vanilla
1 1/2 T. Milk
1- Warm the milk in a small saucepan until it bubbles, remove from heat. Mix in butter, stir until melted. Add water and cool to lukewarm.
2- In large bowl, combine milk mixture, with remaining ingredients, except flour. Stir in Flour 1/2 C. at a time. Dough will be slightly sticky. place on floured surface and kneed until smooth and elastic. About 8 minutes. (If you have a kitchen aid mixer you can skip this part.)
3- Roll dough into a 12x9 in. rectangle. In a bowl stir together brown sugar and cinnamon. Butter dough, sprinkle with sugar and cinnamon. Roll up down. (To seal the seam you can use a little bit of water.)
4- Cut into 12 slices (Dental floss works the best.) Place rolls into a greased 13x9 in. pan. Cover and let rise until double, about 1 hour. Preheat oven to 375 degrees F.
5- Bake in oven about 20 min. or until golden brown on the tops.
6- Mix together ingredients for frosting, spread over warm cinnamon rolls and serve!
If you want to make these ahead you can place them in the fridge before letting them rise. Then when you are ready to cook them just let them sit and rise 60-90 min. before baking.