Cinnamon Rolls

We were going to breakfast with Jer's family and I had offered to bring cinnamon rolls.  I had never made them before, so I researched recipes and this one claimed it could be done in 1 hour.  Since we were getting together at 8:30, I thought that sounded doable.  It wasn't, I had to bake them at their house, but they were relatively quick, and I did have kids hanging on my legs and begging to help stir while I was making them, so that might have affected the amount of time it took me :)

I did alter the recipe slightly, putting more butter in the cinnamon mixture and less in the frosting, since the written out instructions told me to use 1/2 cup of butter in the cinnamon part, but the actual recipe said 1/4 cup.  I didn't want to go overboard on butter, so I reduced the amount in the frosting, which I thought tasted great, and it made plenty, so I wouldn't have wanted the extra butter anyway.

Cinnamon Rolls

Dough:

1 cup milk 

1/2 stick butter

3 cups all-purpose flour

1/4 cup granulated sugar

1/2 tsp salt

1 envelope rapid rise yeast (2 1/4 tsp)

1 egg

Cinnamon-Sugar Filling:

1/3 cup granulated sugar

1/3 cup packed brown sugar

2 T ground cinnamon

1/2 stick butter - softened

Cream Cheese Frosting:

1/2 stick butter - softened

1/4 cup cream cheese - softened

1 1/2 cups powdered sugar

2 T milk

Combine milk and butter in a bowl, microwave 1 minute, stir, and heat in 15 second intervals until butter is just melted, stirring each time.  Put bowl in freezer to cool mixture until warm but not hot.  In a separate bowl, whisk together flour, sugar, and salt.  In the bowl of a stand mixer fitted with the dough hook attachment, add yeast and lukewarm milk mixture and stir by hand to combine. Add the flour mixture and egg, and beat on 2 until combined. Add more flour until the dough stops sticking to the sides of the bowl.  Continue beating for 5 minutes.  Cover the bowl with a damp towel and let rest for 10 minutes in a warm place.  For the filling, whisk together sugars and cinnamon.  Turn dough out onto a floured work surface.  Use a floured rolling pin to roll the dough out into a large rectangle, about 14x9".  Spread the softened butter out evenly over the entire surface of the dough.  Sprinkle evenly with the cinnamon and sugar mixture.  Beginning at the 14" edge, tightly roll up the dough and pinch the seam together.  Cut the dough into 11 or 12 equal pieces.  11 rolls fit in a 9" pie plate, or 12 rolls fit in a 9x13" baking dish.  Grease the pan and place the rolls into it.  Cover again with a damp towel in a warm place and  let rise for 25 minutes.  Bake at 350 for 17-20 minutes.  Let cool for at least 5 minutes before frosting.  For the frosting beat together the butter, cream cheese, and milk. Add powdered sugar and beat together.  Add more powdered sugar until it reaches the desired consistency.