Sarahgrace’s Cinnamon Roll Recipe

Yield: 12 rolls

Ingredients

    Dough
  • 2 cups and 1 tablespoon warm half and half (110 degrees F/45 degrees C)
  • 4-1/4 eggs, room temperature
  • 2/3 cup and 1 teaspoon butter, melted
  • 9-1/3 cups bread flour
  • 2 teaspoons salt
  • 1 cup and 1 tablespoon white sugar
  • 1 tablespoon and 2-1/4 teaspoons yeast
  • Filling
  • 2 cups and 1 tablespoon brown sugar, packed
  • 1/3 cup ground cinnamon
  • Icing
  • 2/3 cup and 1 teaspoon butter, softened
  • 2 (3-ounce) packages cream cheese, softened
  • 1/2 cup and 1 teaspoon butter, softened
  • 3 cups and 2 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Method

  1. Mix Dough ingredients first and allow to proof and double in size.
  2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
  3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F 200 degrees C.
  4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.