Ooey, Gooey, Cinnamoney, Eattoomany, Cinnamon Rolls

So, yeah, I’m a language arts teacher by day, but I’ll tell you what, when you have a mouthful of these delectable, tantalizing cinnamon rolls, all conventional rules of English and grammar go out the window. With that being said, the name of these cinnamon rolls stay. Period. Got a problem with it? Build a bridge and get over it. Better yet, proof some yeast and start baking these rolls–it’ll make you feel better!

Okay, the recipe. I’ve gotten SEVERAL requests for my cinnamoney cinnamon rolls, so I figured I better post it so when people ask for the recipe, I can just say, “check the blog,” instead of, “okay, I’ll make you a batch tonight.”

Ingredients:

2 1/4 teaspoons dry active yeast (1 packet)
2 tablespoons warm water
1 cup milk, room temperature
1/2 cup sugar
1 egg beaten
2 cups all purpose flour
1/4 teaspoon salt
6 tablespoons melted butter
1 tablespoon instant potato flakes
1 1/2 cups flour (in addition to previous)

FOR THE FILLING

1/2 cup butter softened
1/2 cup brown sugar
3 tablespoons ground Vietnamese cinnamon

FOR THE FROSTING

6 tablespoons butter, softened
8 ounces cream cheese softened
2 cups powdered sugar
1/4 cup heavy cream

Directions:

Pour the yeast into a large bowl. Pour warm water over the yeast and stir to dissolve.
Pour the warm milk over the yeast. You want all your liquid ingredients to feel warm, but not hot.
Stir in the sugar and beaten egg.
Add 2 cups of flour and salt, and then mix well by hand.
Pour melted (but not hot) butter in, and mix.
Add another 1 1/2 cups of flour and potato flakes, and mix by hand until the dough is sticky, but pulls away from the sides of the bowl into one large ball.
Cover the bowl and allow the dough to rise for 1 1/2 hours.
Turn the dough out of the bowl onto a well floured surface, adding some flour to the top and bottom of the dough as you roll it out to prevent it from sticking to the counter.
Roll the dough out to about 1/4 inch thick, into the shape of a rectangle measuring 12 by 18 inches.
Smear softened butter all over the dough. This is not the time to get queasy or stingy. Spread that butter doll! Then sprinkle the sugar and cinnamon, making sure you go to the edges.
Starting with a long edge of the rectangle, roll the dough up.
Using a sharp serrated knife, cut the rolled up dough in half. Cut each half in half again. Then cut each quarter into equal thirds so you have 12 pieces.
Place each piece into a greased 9 by 13 inch baking dish with the spiral side up.
Cover the baking dish and refrigerate overnight.
In the morning, remove the baking dish from the fridge and let the rolls proof in a warm place for one hour.
Preheat oven to 350 degrees. Place the baking dish on the center rack of oven, and bake for 24-27 minutes. The tops will be golden brown.

FOR THE FROSTING (while rolls bake)

Place softened butter and cream cheese into the bowl of an electric mixer. Whisk together until smooth and then add powdered sugar and whisk again on low speed. When all of the powdered sugar is mixed in, add heavy cream and whisk on medium high speed for about a minute. Add a splash of pure vanilla extract for some tastebud fun!
Slather, yes I said slather, the rolls with the frosting while they are still warm in the pan.
If I have to tell you what to do next…..I’m concerned!!
Okay, I’ll tell you. Eat and enjoy!!