I have never made homemade cinnamon rolls before. I'm not really sure why because I really like cinnamon rolls. I always buy the canned ones. I think I will not likely go back to those canned ones now. There is no comparison! This was our breakfast Christmas morning- they are SO good! This recipe is from Paula Deen, but I made it with a cream cheese icing instead of the glaze she uses. Everything is better with cream cheese.
1 Tbsp yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter or shortening
1 teaspoon salt
3 1/2 to 4 cups all-purpose flour
1/2 cup melted butter, plus more for pan
3/4 cup sugar, plus more for pan
1/4 c. brown sugar
1/4 c. brown sugar
2 tablespoons ground cinnamon
Cream Cheese Icing:
2 1/2 ounces cream cheese, softened, approximately 1/4 cup
3 tablespoons milk
1 1/2 cups powdered sugar
In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices using a strand of dental floss.
Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned at 350 degrees.
For frosting: whisk together ingredients until creamy. Spread over slightly cooled rolls.