Aren’t cinnamon rolls such a treat? Cinnabon cinnamon rolls were always a favorite of mine growing up. We don’t have a Cinnabon locally, but when we would go shopping in Pittsburgh my mom and I would end our trip with a gigantic, cinnamony, delicious, Cinnabon cinnamon roll. But guess what? Making cinnamon rolls as delicious as Cinnabon (or better!) is sooo super simple! Who knew? Not me! Not until I started making pepperoni rolls. Several have asked what to do with the leftover pepperoni roll dough (if there is any!) I have never frozen the dough, but I’m sure you could. However, I like making cinnamon rolls with the leftover dough! Yummm! Give it a try! It looks intimidating, but it’s not difficult. My 3 year old daughter helps me make them! 🙂 The dough recipe is from my pepperoni roll post found here: https://mrscrislip.wordpress.com/2014/04/10/pepperoni-rolls-almost-heaven/
*Kaycee’s Cinnamon Roll Recipe:
- 1/2 cup warm water
- 1/2 cup scalded milk, cooled
- 1/2 tsp white sugar
- 1 package active dry yeast (2 1/4 tsp)
- 5 cups all-purpose flour
- 1/2 cup sugar
- 2 tsp salt
- 1 egg, beaten
- 1/2 cup butter, melted
*Cinnamon Roll Filling:
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 tbsp cinnamon
- 1/2 cup butter, melted
*Cream Cheese Icing:
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 1 tsp vanilla extract
- 4 cups powdered sugar
*This is made using a KitchenAid Stand Mixer and a dough hook. If making by hand, follow directions to step 4. At step 4 knead the dough by hand.
1. Dissolve 1/2 tsp sugar in 1/2 cup warm water. Add yeast and let stand for about 5 minutes.
2. When yeast is ready add milk, melted butter, and beaten egg to yeast mixture.
3. Mix flour, 1/2 cup sugar and salt in a separate bowl.
4. Using a dough hook, add flour mixture slowly to yeast mixture until the dough is no longer sticky. It’s okay to add more flour if the dough is still sticking to your fingers when you touch it.
5. Take dough out of bowl and form into a ball. Put back in bowl and cover with a clean towel and let rise in a warm, draft-free place. Let rise to double in size, about 90 minutes.
6. Once dough is doubled in size, punch the dough down and roll out into a ‘rectangle’ on a lightly floured surface, about 1/4″ thick.
7. Make the filling: mix brown sugar, white sugar, and cinnamon together.
8. Spread melted butter on rolled dough (basting brush works well). Sprinkle with sugar mixture.
9. Roll dough from top of long edge to bottom.
10. Cut the dough in 1 1/2″ slices. Place rolls touching side-by-side in greased 8×8″ pan or round cake pan.
11. Preheat oven to 350 degrees. Let the rolls rise while oven is preheating, or longer if you have time.
12. Bake for 15-20 minutes, or until tops are slightly brown.
13. While rolls are baking, make the icing. Cream the cream cheese and butter together. Once mixed, add vanilla. Mix well, then add powdered sugar slowly until mixed.
14. Once rolls are done cooking and slightly cooled, ice the cinnamon rolls with cream cheese icing.
15. You did it! Enjoy the greatness!
*TIPS: I halved the recipe and got 11 rolls. Which means a full recipe will yield almost 2 dozen!
**TIPS: If I’m not using leftover pepperoni roll dough and just making cinnamon rolls, I add extra sugar to the dough to make it slightly sweeter.