Jump to recipe
I originally made cinnamon rolls back in so-cal, it was a bit of work, made a ton, and was a fun to do but not again.
Then I discovered apple butter and went do the
path again, made my neighbor see jesus and really wasn’t as hard as I had remembered.
cinnamon rolls frosted
The recent years, the apple trees in the neighborhood have hit a rough patch and not produced, generally due to weather issues. Hail is not a budding apple or really any fruit tree’s friend.
As my neighbors’ birthday came around, I realized i needed to make her favorite cinnamon rolls, but didn’t have any apple butter. I knew I had made this without before and could do it again. I went to my trusty Better Homes New Cookbook and looked up what changes I should make to make it perfect for my dear neighbor.
1 cinnamon roll
1 hour, 30 minutes
1/2 cup milk warmed to 110-115 degrees F. (don’t make it too hot)
3 tablespoons butter melted
1 package Red Star Platinum Yeast
1 large egg (room temperature)
2 1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 cup granulated sugar
4 tablespoons butter (softened)
3/4 cup dark or light brown sugar
1-3 tablespoon cinnamon
6 oz cream cheese (softened)
5 tablespoons butter (softened)
2 cups powdered sugar
1 teaspoon cinnamon
Add the warm milk and the yeast to a stand mixer bowl.
Let it sit for about 5 minutes until yeast is activated.
Add the egg, butter, salt, sugar and flour.
With with dough hook, beat on low for 2 minutes until the dough is combined and forms a ball.
Then let the dough hook knead the dough on medium speed for about 8-9 minutes.
The dough will be soft and just slightly sticky.
Cover the dough and let it rise in a warm place until doubled in size, about 20-40 minutes.
Roll out the dough into a 10×20 rectangle.
Spread the butter to cover the dough.
Sprinkle brown sugar and cinnamon over the top, then roll it up like a jelly roll.
Cut it into 9 slices (about 2 inches each) and place them into a 9×9 baking pan that has been sprayed with cooking spray.
Set the pan of cinnamon rolls in a warm place to rise for 20-40 minutes.
After they are done rising, bake them at 400 degrees for 12-15 minutes until lightly browned.
While they are cooling, make the frosting. Beat the cream cheese and butter together until smooth. Add the powdered sugar and cinnamon. Beat until well blended.
Spread the frosting over the warm cinnamon rolls.
Delicious! Too tasty, don’t do it! (jk)
Option: hubby doesn’t like cream cheese frosting, so he made some other drizzle.
Combine 1 cup of powdered sugar and 1 tbl milk. Stir until the consistency you like, drizzle on your roll!
The frosting portion of the recipe makes a ton. I tend to send my treats out with a side of frosting so people can make their own decisions.
Pro tip: if your milk is too hot it will kill the yeast and nothing you do will make them rise.
Depending on the age of your yeast, you might have to let it take it’s time rising, or perhaps being at altitude or not will affect your timing for rising.
If you try this, let me know what you think!