They're really, really yummy!
But you know what? These are really, really yummy too!
I found this recipe over at Life in the Lofthouse blog. Have you been by to see Holly? She has an amazing blog with lots and lots of yummy recipes. Stop by and tell her I said hi :)
I have a recipe for Old Fashioned Cinnamon Rolls that I've made several times but these rolls are so much softer and have a much nicer flavor not to mention that they feel lighter, so that means less calories, right? lol
I will be making these again during the holidays for those quick out the door breakfasts on the way to Christmas shopping or school.
Give these a try and you'll have a new recipe you can add to your recipe basket that will last a lifetime.
Here's what you need:
3/4 cup warm water, 105-110 degrees
2-1/4 tsp. active-dry yeast, or 1 packet of active dry yeast
1/2 cup plus 1 Tbs. sugar
1 tsp. salt
1/4 cup buttermilk, at room temperature
1 large egg, at room temperature
1/3 cup vegetable or canola oil
4 to 4-1/2 cups flour
1/2 cup butter, at room temperature
1-1/4 cups light brown sugar
2-1/2 Tbs. cinnamon
1 Tbs. cornstarch
2 oz. cream cheese, at room temperature
1/4 cup butter, at room temperature
1 tsp. vanilla
1/2 Tbs. corn syrup
1/2 tsp. fresh lemon juice
1-1/4 cup powdered sugar
In a measuring cup measure the warm water, yeast, and 1 Tbs. sugar. Mix and let stand 5 minutes until foamy.
Place the egg, buttermilk, and oil in a bowl and beat until combined.
In the bowl of a stand mixer pour the yeast mixture, 1/2 cup sugar, and the egg mixture and beat until combined. (I do this by hand with a wire whisk because the dough hook never mixes liquid very well)
Attach the dough hook and add 2 cups of the flour and the salt and mix on low until just combined.
Add another 2 to 2-1/2 cups flour and mix, scraping all the way to the bottom of the bowl until well combined and elastic. The dough will be slightly sticky. You can add up to a total of 5 cups flour per recipe. I only needed 4-1/2 cups. Knead on medium-low for 5 minutes.
Remove the dough and place is a bowl with a tablespoon of oil and turn to coat the dough.
Cover with plastic wrap and a kitchen towel and set in a warm place to rise for 1 to 2 hours or until doubled in size. On cold days I turn my oven to the lowest setting (170 degrees) and place the bowl on top of the stove.
For the filling place the brown sugar, cinnamon, and corn starch in a bowl and mix. Set aside.
When the dough is done with the first rising punch down the dough (I just poke it with my fingers). Place a couple pieces of parchment on a clean counter and very lightly dust with flour.
Place dough on the parchment and roll out to a 18 x 25 inch (approximately) rectangle.
Spread the dough with the softened butter and sprinkle the cinnamon/sugar mixture over the butter. Lightly press the mixture into the butter by rolling with a rolling pin.
Roll the dough into a tight log by starting with the widest side and slightly pulling towards you as you roll away from yourself. Pinch the seam together and place on the bottom of the log.
Line a 9 x 13 baking dish with parchment paper and butter or spray with baking spray, the whole inside including the parchment.
Cut the log in half then each half into 6 even pieces for a total of 12 pieces.
Place the rolls into the baking dish and lightly cover with plastic wrap and a kitchen towel (I use flour sack towels because they are light and won't hinder the rising process). Place in a warm place to rise until doubled in size, another 1 to 1-1/2 hours.
Pre heat oven to 350 degrees. Bake rolls for 27-32 minutes depending on how gooey you like your rolls. I baked mine for 24 minutes and the outside ones were perfect and the center ones were gooey but still cooked. I will probably cook them longer next time. You don't want to over bake the rolls so keep an eye on them. They are done when just lightly browned on the top.
While the cinnamon rolls are baking make the frosting. Place the butter and cream cheese in a bowl and beat until smooth.
Add the vanilla and mix until incorporated.
Add the lemon juice and corn syrup and mix well. Add the powdered sugar and mix until smooth.
When the cinnamon rolls are done immediately frost when they come out of the oven.
And try not to burn your mouth when you can't wait long enough for them to cool before you dive into this deliciousness! HA! Speaks the voice of experience ;)
Serves 12 rolls ?people lol
Here's the handy printable - Cinnabon Cinnamon Rolls
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