This is my classic cinnamon roll recipe: I use it for holidays, when family is visiting, or any special breakfast. I almost always have everything on hand to whip up if the mood strikes, and have found that people are genuinely wowed by homemade cinnamon rolls
I don't always make the frosting recipe - most of the time I save all the effort for just the rolls and lazily stir up some Powdered Sugar Glaze (which sounds a lot harder than it is) and call it good. In my experience, when there is fresh cinnamon rolls coming from the oven, people are not so picky about frosting options.
This recipe always freezes well, with a lot of options. I have frozen the dough "pucks" and also completely baked pans of the rolls, and both work well. I let the "pucks" thaw overnight in the frig in a greased baking pan, then bake them off in the morning. Also I gave a set of frozen roll "pucks"with instructions for how to prepare as a Thank You gift, and they were raved over!
I'm sharing this over at The Grocery Cart Challenge Recipe Swap.
Cinnabon Cinnamon Rolls
from The Best of Top Secret Recipes
Serves: 12 (I make 16-18)
1 (1/4 ounces) package active dry yeast
1 cup warm milk 105 to 110 degrees F
1/2 cup sugar
1/3 cup margarine or butter, melted
1 teaspoon table salt
4 cups flour
1 cup packed brown sugar
2 1/2 tablespoons cinnamon
1/3 cup margarine softened
8 tablespoons margarine softened (1 stick)
1 1/2 cups powdered sugar
2 ounces cream cheese
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1. For the rolls, dissolve the yeast in the warm water in a large bowl.
2. Mix together the sugar, margarine, salt, and eggs. Add flour and mix well.
3. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover, and let rise in a warm place about 1hour, or until the dough has doubled in size.
4. 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 1/4 inch thick.
5. Preheat oven to 400 degrees
6. For the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened margarine evenly over the surface of the dough, and then sprinkle the cinnamon and sugar evenly over the surface.
7. Working carefully from the top (a 21 inch side), roll the dough down to the bottom edge.
8. Cut the rolled dough into 1 3/4-inch slices and place 6 at a time, evenly spaced, in a lightly greased baking pan. Let the rolls rise again until double in size, (about 30 minutes). Bake for 10-15 minutes, or until light brown on top.
9. While the rolls back, combine the icing ingredients. Beat well with an electric mixer until fluffy.
10. When the rolls come out of the oven, coat each generously with icing.