Holy toledo’s batman! Warning: these cinnamon rolls will make you mouth water, yearning for more after just one bite! Cinnamon rolls are pretty much one of my favorite treats ever (I know, I say that about every treat!) These weren’t too terribly difficult to make – just add a little patience after you make the dough and you will be good. The frosting makes theses absolutely divine!!! You better have somewhere to take these once you make them, otherwise – if you are like me – you will eat them all yourself!
1 cake (1 tbsp) yeast
1 c. hot water
4 tbsp. sugar
1 tsp. salt
1 egg
4 c. flour
4 tbsp. oil
Butter, melted
Sugar
Cinnamon
Powdered sugar
Frosting:
1 (8 oz) pkg. cream cheese frosting, room temperature
1 stick butter, softened
2 tsp. vanilla
2 c. powdered sugar
1 tbsp. milk
Beat yeast, water, sugar, salt, egg, and 2 c. flour until smooth. Add oil and the other 2 c. flour. Mix well. Dough will be sticky. Put in greased bowl and let rise. Pat dough out on floured board until approx. 1/4 in. to 1/2 in. thick. Spread with butter. Sprinkle generously with sugar and cinnamon. Roll jelly-roll fashion; seal side. Cut approx. 1 in. thick; put on greased baking pan or in greased muffin pans. Let rise. Bake in 400 oven for 12-15 minutes. Let cool slightly, then frost.
For the frosting: in a mixer with a whisk attachment, beat together the cream cheese, butter and vanilla, until light and fluffy. Slowly add in the sugar and continue mixing until there are no lumps. Add milk to thin if necessary.
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