I love cinnamon rolls. They're gooey and fun to peel apart. Best of all, they're great to eat. I learned this recipe while taking Food Science in high school. This is a fun recipe to make with friends and family.
- 5-6 cups of all-purpose flour
- 1 cup of sugar
- 2 packages of rapid rise yeast
- 1 teaspoon of salt
- 1 cup of coffee creamer
- 2 sticks of butter
- 1 1/2 cups of water
- Combine flour, yeast, salt, sugar and creamer in a mixer bowl. (It's best if you have a kitchen aid mixer with a dough hook.)
- Place water and butter in a bowl and place it in the microwave. Heat until the butter begins to melt. (Do not over heat. It will kill the yeast.)
- Add water and butter to the flour mixture and beat for two minutes or until all of the flour is mixed in and the dough releases from the bowl. (Because of the humidity, you may need to add more flour. If it is low in humidity, you may need to add more water.)
- Once the dough releases from the bowl, place it in a well-greased bowl. Cover the bowl and let the dough rise until it is doubled in size.
- Roll out the dough on a floured surface into a rectangle until it is 1/4 in. thick.
- Next, spread the dough with softened butter over the entire surface, sprinkle lightly with sugar and cover well with cinnamon.
- Roll the dough lengthwise into a log before slicing into circles. (Thickness/Thinness is your choice.)
- Place the slices on a greased baking dish. (Be sure to leave a space between each roll for it to rise.)
- Bake in a 350 degree oven until lightly browned.
- 8 oz. Cream Cheese
- 16 oz. of Powdered Sugar
- 1 tsp of vanilla
- 1/2 to 3/4 cup of water depending on desired thickness of icing
- Cream the cream cheese and then add in the powdered sugar a little at a time.
- Add vanilla and water until desired thickness.
- Spread on the baked cinnamon rolls while they are still hot.
Note: You can add in raisins or nuts in with you add the sugar and cinnamon if you choose.