Homemade Cinnamon Rolls (Shortcut and Scratch)

Cinna-Buns


■1 loaf frozen white bread dough (such as Rhode’s)

Filling:

■1/4 C butter or margarine, softened

■1 C brown sugar, packed

■3 T ground cinnamon

Icing:

■3 ounce cream cheese, softened

■1/4 C butter or margarine, softened

■1 1/2 C confectioner’s sugar

■1/2 tsp vanilla (optional, I usually just leave it out)

Place loaf of dough on plate and let sit at room temperature until thawed. Once thawed, roll out onto floured surface to a size of about nine inches by sixteen inches. Spread 1/4 C margarine over dough.



In small bowl mix together brown sugar and 3 T cinnamon. Sprinkle over top of cinnamon roll, stopping about 1/2 an inch away from the sides so it will seal (see photos). Carefully roll up cinnamon roll into a log and press lightly to seal. Slice into one inch slices with serrated knife. Place in greased 9×13 inch pan and cover with cling wrap. Place in warm spot and allow to rise until doubled in size. Remove cling wrap and bake at 400 for about 15 minutes, or until done.



Icing: Mix all ingredients together and beat with electric mixer until creamy. Spread over cinnamon rolls.




From Scratch Dough




*This dough replaces the frozen loaf of bread dough. Use the rest of the recipe as written above.



* 1 Cup Lukewarm Milk

* 2 Large eggs, at room temp

* 1/3 C unsalted butter or margarine, cut up

* 4 3/4 Cups All Purpose Flour

* 1 3/4 tsp Salt

* 1/2 C Sugar

* 2 1/2 tsp instant or bread machine yeast



Place all of the dough ingredients into the pan of your bread machine in the order listed. Program the machine for dough or manual and press start. After about ten minutes, check the doughs consistency. It should be smooth, not too sticky and not too dry. Adjust it’s consistency with additional flour or water if necessary to allow the machine to complete the kneading.



*If not using a bread machine, combine all of the dough ingredients in a large mixing bowl and stir until mixture becomes cohesive. Transfer to lightly oiled work surface and knead by hand for five to eight minutes or until it is smooth. The way I think of smooth is…~looks around to make sure no one is listening~ it needs to be like a baby’s bottom.



Place kneaded dough in a lightly oiled bowl, turn to grease all sides. Cover the bowl with plastic wrap and let rise in warm place for one hour, until it is nearly doubled. Transfer to floured work surface and roll into a 16×21 inch rectangle. Spread with 1/2 stick margarine and sprinkle with cinnamon/sugar mixture. Complete using recipe above.