Double Cinnamon Rolls

My mom started a family tradition when I was a little girl of making cinnamon rolls for breakfast on Thanksgiving morning. At one point I took over the job of cinnamon roll baker...and have kept that title since. Every year for thanksgiving I make cinnamon rolls and icing served with coffee and eggs. Several times I have changed the recipe I've used only because I found a better one. I think I have finally found the perfect recipe for fluffy, mouth-watering rolls. Try them yourself and let me know what you think!

By the way, the reason for the 'Double' in the title is because there is cinnamon in the dough and in the Sugary Inside part...double the cinnamon!

For the Roll

1 1/2 cups milk

1/2 cup (1 stick) butter, sliced

1 cup sugar

9 cups flour

1 egg

1 Tablespoon vanilla flavor

1 teaspoon almond flavor

2 Tablespoons cinnamon

2 cups warm water

2 Tablespoons yeast

Flour for surface

Sugary Inside

1 cup brown sugar

2 Tablespoons cinnamon

1 stick butter

1/2 cup whipping cream OR french vanilla coffee creamer

Roll Directions

1. In a microwave safe bowl put milk, sliced butter, and the sugar. Microwave for 2 minutes.

2. In a liquid measuring cup pour the water and yeast. Set aside.

3. Stir in 2 cups of flour, the cinnamon, vanilla and egg.

4. Add yeast mixture to cooled butter mixture. (I add it after I've stirred in the ingredients from step 3.)

5. Mix in 2 cups of flour at a time. Remember you have already added two cups. (I usually use 9 cups total.)

6. Cover with a towel and set in a warm place for thirty minutes or an hour. The dough should rise to the top edge of the bowl when it's ready. (In the summer I cover with plastic wrap and set on the picnic table out back.)

7. Mix ingredients for the Sugary Inside, set aside.

8. Divide the dough into 4 fairly even sections.

9. Preheat oven to 350 degrees.

10. On a floured surface roll out one part of the dough at a time. I like to shape the dough into a rectangle shape before rolling out so that it is easier to roll the dough after adding the Sugary Inside.

11. Spread 3 big spoonful's of the Sugary Inside on the dough. Roll the dough. I usually roll the longest side (this gives a good size roll), but if you want very giant rolls then roll from the smallest side of the rectangle.

12. Place on a greased baking sheet leaving only a fingers width gap between each roll. Let them sit for 15-20 minutes.

13. Bake one pan at a time for 20-30 minutes. (I cooked most of them for 15 minutes, but one pan, which had bigger rolls, took longer.)

14. Follow directions for the icing.

15. When the rolls come out of the oven cover them in icing.

Cream Cheese Icing

8oz. cream cheese

2-3 cups powdered sugar

1 teaspoon vanilla

1. Beat the cream cheese, sugar, and vanilla until smooth and fluffy. (I like to microwave the cream cheese a few minutes in the microwave, while stirring lots, before I add the other ingredients.)

2. Spread over warm cinnamon rolls. Use extra icing for dipping rolls in.

Butter Icing

1 stick butter melted

1 teaspoon vanilla

2-3 cups powdered sugar

1 Tablespoon cinnamon (optional, but delicious!)

1. Once the butter is melted mix in the vanilla and cinnamon (if using!) and then powdered sugar. Don't make it too thick or it won't drizzle on the cinnamon rolls.

Notes

~We found that we like to drizzle the icing on each roll individually so that the next morning we can pop the pan in the oven to reheat the rolls without the leftover icing becoming crunchy!

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