Our family starts most Sunday mornings (and birthdays and Christmas) baking these yummy cinnamon rolls. The dough is made in the bread machine. We like to make them the night before and let them rise in the fridge to bake first thing in the morning…but if you can’t wait, right away is good, too!
Cinnamon Rolls
6
2 hours
45 minutes
Our family starts most Sunday mornings (and birthdays and Christmas) baking these yummy cinnamon rolls. The dough is made in the bread machine. We like to make them the night before and let them rise in the fridge to bake first thing in the morning…but if you can’t wait, right away is good, too!
Ingredients
Dough Ingredients
- ¼ oz package active yeast (1 tbsp)
- 1 tsp salt
- ½ cup white sugar
- 1 cup warm milk (105-110F)
- 2 eggs
- 4 cups LSG White Whole Wheat Flour
- 1/3 cup butter, melted
Cinnamon Filling Ingredients
- 1 cup brown sugar
- 1/3 cup butter, softened to room temperature
- 1 tbsp cinnamon
Chocolate Filling Ingredients
- 9 tbsp butter
- ¾ cup brown sugar
- 3 tbsp cocoa powder
- 1 ½ tsp cinnamon
- 1 ½ tsp vanilla
Topping
- ⅓ cup heavy cream, room temperature
Icing Ingredients
- ½ cup butter, softened to room temperature
- 1/8 tsp salt
- ¼ cup (2 oz) cream cheese, softened to room temperature
- ½ tsp vanilla extract
- 1.5 cups powdered sugar
Directions
Dough
Add dough ingredients to the bread machine and select dough setting. If making by hand, dissolve yeast in warm milk in large bowl. Add sugar, butter, salt, eggs and flour. Mix well. Knead well with floured hands. Cover and let rise in warm place for about 1 hour, or until doubled in size. Preheat oven to 375F. Roll the dough out on a lightly floured surface. Roll the dough flat until it is approximately 21 inches long and 16 inches wide. It should be about ¼ inch thick.
Filling
Mix brown sugar and cinnamon in small bowl. Spread butter evenly over surface of the dough and then sprinkle evenly with the sugar mixture. Working carefully form the 21 inch side, roll the dough down to the bottom edge. Cut the rolled dough into 12 slices. Place in a lightly greased 9x13 pan. Let rise again until doubled in size. Pour the ½ cup heavy cream over the raw dough. Bake 20 minutes.
Icing
While the rolls are baking, combine the icing ingredients. Beat well with electric mixer until fluffy. When the rolls come out of the oven, coat each generously with icing. Makes 12.
To Make the Dough the Night Before
Roll out your dough into 12 rolls as directed. Cover tightly with lid or plastic wrap and let rise in fridge until the morning. Preheat oven to 375F. Uncover and pour cream over rolls. Bake for 20-22 minutes. Coat with icing.