These beat the store bought cinnamon rolls by a landslide and are actually easier to make than you think. I will often double this recipe and freeze without icing to thaw out for a random weekend morning. If you want to make mini cinnamon rolls, just cut the rolled out sheet in half and make two rolls instead of one.
Bread:
1 package yeast
1/2 cup sugar
1 cup warm milk
1/3 cup butter or spread
1/2 tsp salt
2 eggs
4 1/2 cups flour
Filling:
1/2 cup sugar
1 tablespoon plus 1 tsp cinnamon
1/4 cup butter or spread
Icing:
2-3 oz cream cheese
2 cups powdered sugar
1 tsp vanilla
1 tsp milk
Mix icing ingredients with a mixer until fluffy, set aside. Dissolve yeast in warm milk, let sit for 5 minutes. In a large mixer with a paddle attachment, mix all bread ingredients. You can knead with your well greased hands if you don't have a mixer. Let dough rise for about an hour, covered with a towel. Once dough has risen, roll out in a 16x22 inch sheet on a well floured surface.
Cover dough with remaining 1/4 cup butter and sprinkle with cinnamon and sugar. Starting at one end, roll dough into a tight roll all the way until the other end. Cut into 1/2 to 1 inch segments and place in a well sprayed 9x13 inch pan, 3 across and 4 down.
Bake for 10 minutes and allow to cool slightly before topping with icing. Serve warm and enjoy!
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