The Cinnamon Rolls

My family is always up for a nice sweet, succulent bun! Who isn't? I came across this recipe a while back and tried it. It was so tasty, but a little bit too sweet. After lots of trial and error, I decided to make some changes that would allow my family and I to still enjoy this wonderful bun without the tooth ache! These buns are considerably less sweet than it's predecessor without sacrificing it's lovely taste. They are a bit time consuming to make, but the rewards far out-weigh the process.

Cinnamon rolls or buns if you will, are great any time of the day. Breakfast, lunch...but after dinner please! They are great warmed in the microwave and topped with a little bit of vanilla ice cream, mmm yum! Quite honestly, if you are so inclined to do so, you don't even have to put the icing on them, they are great plain or, the way I usually eat them, warm with a little spreading of butter.

However you enjoy your buns you can enjoy it the same way with these creations. Decadent, delectable and oh-so-delightful!

Who doesn’t like good buns??

Filling:
1 cup brown sugar (dark)
1 cup granulated sugar (white)
4 tbsp cinnamon

Dough pt1:
2 .25 oz pkt active dry yeast
1 tsp granulated sugar (white)
1 cup 110*F water

Dough pt2:
1 cup warm milk
2/3 cup granulated sugar (white)
1/2 cup butter (melted)
2 tsp salt (kosher preferably)
1/2 tbsp cream of tartar
2 large eggs
5-6 cups bread flour (enough to stiffen dough)

1/4 cup butter (melted)

1/4 cup butter (melted)
1/4 cup granulated sugar (white)

Icing:
4 cup confectioners sugar (powdered)
1/2 cup butter (melted)
2 tsp pure vanilla extract
4-5 tbsp hot water (do not add too much or icing will be too thin)
2 tbsp cream cheese

Pre-heat oven to 375*F

Combine the dark brown sugar, granulated sugar and cinnamon in a small bowl and set aside.

Mix the yeast, sugar and water and let sit for 10 minutes. While that’s sitting;

Blend together the warm milk, sugar, melted butter, salt and eggs together in a large bowl. Add the yeast mixture.

Add the cream of tartar. then add the flour 1 cup at a time until the dough reaches a manageable consistency. Cover and rest for approx 45 min-1 hour in a warm place.

Roll out the dough on a leveled floured surface into a rectangle about 1/8-1/4 in thick. Spread the melted butter over the dough and sprinkle the cinnamon filling evenly. Roll into a log, do not roll tight or the center of the buns will rise (it’s OK if that’s what you want). Slice desired size (preferably 2 in thick).

Mix melted butter and sugar and pour into a large baking pan (9×13). Place sliced rolls into pan close together, but not tight.

Cover and allow to rise for an additional 45 minutes. Dough will increase in size allowing for a more airy, bread-like consistency.

Bake for 30-45 minutes or until buns rise over edge of pan and golden brown.

Cool for 10 min.

Mix the powdered sugar, butter, vanilla, hot water and cream cheese together in a medium sized bowl. Spread over cooled buns, or set aside as dip. Enjoy!