Nothing says “good morning” better than the smell of cinnamon rolls baking in the oven.  I make these on Christmas Day and a few Sundays through out the year.

Ingredients

Cinnamon Rolls;
2 cups whole milk
1/2 cup vegetable oil
1/2 cup sugar (for yeast activation)
1 package dry yeast
4 cups flour (for first rise)
1/2 cup flour (for second rise)
1/2 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoon Kosher salt
1/2 cup softened butter (for filling)
1 cup sugar (for filling)
1 Tablespoon cinnamon (for filling)

Icing;
3 cups powdered sugar
8 oz cream cheese, softened at room temperature
2 tablespoons butter, softened at room temperature
1 teaspoon vanilla
1/4 cup milk

Instructions

1. Warm milk in microwave for 90 seconds, use liquid temperature of 110-115 for dry yeast and 90-95 for cake yeast.  I usually test the liquid on the inside of my wrist, it should be the same temperature as you would warm a baby bottle.  Add oil, 1/2 cup sugar, and yeast.  Let yeast activate for 5 minutes.

 

2. In mixing bowl add 4 cups flour, and add yeast mixture.  Mix until dough comes together. Cover with plastic wrap and let rise for 1 hour.

 

 

 

3. Add 1/2 cup flour, baking soda, baking powder, and salt.  Mix until ingredients are incorporated.  At this point dough may be refrigerated overnight to be used in the morning OR use dough right away and continue with recipe.

 

4. Sprinkle flat working surface with some bench flour, place dough onto floured surface and roll out into large rectangle with a rolling pin.

5. Spread dough evenly with butter, 1 cup sugar and cinnamon.  Roll dough into long roll, cut dough into 12 equal rolls.

 

 

6. Place cut cinnamon rolls onto parchment paper lined baking sheet.  Cover with plastic wrap and let rise for 30-45 minutes.

 

 

 

7. Bake risen rolls at 350 degrees for 20 minutes. When bake time is complete, remove from oven. Mix all icing ingredients in medium bowl with a wire whisk and then top cinnamon rolls with icing.