Thanks Stephanie for submitting this delicious recipe. I ate 3 whole cinnamon rolls without even thinking about it. They truly are as amazing as she describes.
Here’s what Stephanie says:
My family and anyone who has had one goes crazy for these. The real secret is the cream cheese frosting.
4 – 4 1/3 cups all-purpose flour
1 package active dry yeast
1 cup milk
1/3 cup sugar
1/3 cup butter
1/2 tsp salt
3 tablespoons butter, melted
1/2 cup sugar
2 tsp ground cinnamon
1 recipe cream cheese frosting, recipe follows
Combine 2 cups of the flour and yeast, set aside. In a saucepan heat and stir milk, 1/3 cup sugar, 1/3 cup butter and salt until just warm 120-130 degrees and the butter just melts. Add milk mixture to dry mixture along with eggs. Beat on low speed medium speed 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in as much remaining flour as you can. I use my kitchen aid and it can handle all of it. Then I use it to knead the dough. Or turn the dough onto a floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic. Shape dough into a ball. Place dough in a lightly greased bowl; turn once to grease dough. Cover and let rise in a warm place till double in size (about 1 hour).
Punch dough down. Turn onto a lightly floured surface. Divide in half. Cover and let rest 10 minutes. Lightly grease two 9×1 1/2 inch round baking pans. Roll each portion of the dough into a 12×8 inch rectangle. Brush the melted 3 tablespoons butter over dough. Combine the 1/2 cup sugar and the cinnamon; sprinkle over dough. Roll up, jelly-roll style, starting from a long side. Seal seam. Slice each roll into 12 equal pieces (I use floss). Place into pans. Cover and let rise in a warm place till nearly double (about 30 minutes). Bake in a 375 degree oven for 20 to 25 minutes or till golden. Cool slightly; remove from pans. Serve smothered in frosting. Serve warm.
Cream Cheese Frosting
Beat together 8 ounces cream cheese; softened, 1/2 cup butter; softened, and 2 teaspoons vanilla till light and fluffy. Gradually add 2 cups powdered sugar, beating well. Then beat in another 2 1/2 to 2 3/4 cups powdered sugar. Store any extra frosting and cinnamon rolls in the fridge.
P.S. If you have a recipe you’d like to submit, email it to me at 101gourmetcupcakes (at)gmail(dot)com.