This has been my favorite cinnamon roll recipe for years. I don’t make them often because to have them for breakfast, you have to make them the night before and finish them in the morning. Or, eat them at 11am. 🙂
This particular recipe is for a bread machine. Since I don’t have one, I just adapted it for a stand mixer. It’s very straightforward, and the results are amazing!!
2 1/2 teaspoons yeast
4 1/2 cups all-purpose flour
|In the bowl of a stand mixer, sprinkle yeast over warm milk. Let stand 5 minutes. Add eggs, butter, salt and sugar. Mix. Add flour, a cup at a time and knead until the dough is slightly tacky.
Turn dough out on a floured surface and knead for a couple of minutes. Place in an oiled bowl and cover with plastic wrap. Let rise in a warm, dry place until doubled in size.
|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.|
|Roll dough into a 16×21 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 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).|
|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. Spread frosting on warm rolls before serving.|