The BEST Homemade Cinnamon Rolls Eva!
I need to come clean. I am a terrible cook. My mother is, her mother was, and it's not a skill that was passed down to me. So I guess I just gave up and decided to become the trophy wife I had always dreamed of being... Okay, so ignore the last part.
Recently something has changed. Maybe its the being quarantined and trapped in the house. Maybe its the inability to pick up treats as easily as it once used to be. Or maybe its the complete boredom that comes with not being allowed to venture outside your home. Whatever the reason, I have decided I want to learn how to cook and bake like the pros. And who knows, maybe one day I'll add food blogger to my resume.
So on a Saturday morning I woke up extra early and made the BEST EVA cinnamon rolls. And I mean BEST! So I had to share them with my favorite people. You!
Dough 1 C milk, warm 1 TBSP instant dry yeast 2 TBSP white sugar 1 TSP salt 3 TBSP butter softened 1 large egg 3 cups white flour
Filling 1/2 C butter, melted 1 C brown sugar 2 TBSP cinnamon
Icing 4 OZ cream cheese, softened 1/4 C butter, softened 1 C icing sugar 1/2 TSP vanilla 2 TBSP milk
Mix together ingredients for dough in a mixer on the lowest speed.
Add flour as needed until dough is tacky but not sticky.
Move dough into a greased bowl, cover and let sit for about an hour,
until the dough has doubled in size.
Grab a cookie sheet and lightly grease it. This is going to be your guide.
Place the dough in the center and roll out until it hits the side of the pan.
Brush the melted butter onto the dough covering every inch.
Mix the sugar and cinnamon and sprinkle onto the melted butter.
Roll the dough lengthwise.
Cut the roll into 12 pieces.
Place into a greased 9"X13" pan.
Cover and let rise for approx. 45 minutes to an hour.
Preheat oven to 325 degreees.
Bake for 16 to 18 minutes, or until a light golden brown on the edges.
Mix together cream cheese and butter.
Mix in icing sugar and vanilla extract until creamy.
Drizzle on buns while they are still warm,