Thanksgiving Morning Cinnamon Rolls

Wednesday, November 25, 2009
For Thanksgiving morning we wanted a tasty treat that would start our day off right. What else can do that but cinnamon rolls!! My last experience wasn't so great, but that's because I tried to make a different recipe and not my mom's traditional one. Big mistake/disappointment. This time around, I'm sticking to the old favorite.

These can not be compared to any other cinnamon roll. They are super soft and tender. The amount of sugar and cinnamon is in perfect ratio with everything else. The icing can be described as followings: It blows every other cream cheese or regular icing out of the water! The amount of cream cheese in it is minimal, but that's what's so great about it. You get the hint and flavor of cream cheese but it's not at all overwhelming. Also, there's a big secret ingredient that I love. Whipping cream. By adding this cream to it, you get a fluffy and silky creamy icing.

Making these is no harder than any other cinnamon roll. And honestly, not powerful mixer or anything other than your hands is 'kneaded'. Hahaha, get it? But seriously, these aren't hard at all and they produce the best cinnamon rolls I have ever tried in my life.

The recipe itself is from a book called Miserly Moms. It's a book focusing on how to save money on everyday things. There some other really great recipes I'll hopefully get to trying.

Cinnamon Rolls
1 tablespoon dry yeast
1 cup warm milk
1/3 white sugar
1/2 cup melted butter
1 teaspoon salt
2 eggs
4 cups of flour

Dissolve yeast in warm milk. Add the rest of the ingredints and mix well. Knead into a ball. Let rise until doubled in size. When ready, roll out to about 1/4 inch thick. Spread with filling.

1/4 cup butter, softened
1 cup brown sugar
3 tablespoons cinnamon

Spread butter evenly over dough. Sprinkle sugar and cinnamon over dough evenly as well. Roll dough up. Slice roll into 1 inch slices. Place in a parchment paper lined pan. Let rise again until doubled. Bake 10 minutes at 400 degrees.

1/2 cup butter, softened
1 1/2 cups powdered sugar
1 oz. cream cheese
2 tablespoons whipping cream
1 teaspoon vanilla extract
pinch of salt

Beat until fluffy. When rolls are hot, spread lots of icing on them.

Tip: To make these the night before,skip the final rising step. Let rise in the fridge overnight and bake them in the morning.

**We used parchment paper because they come out really cleanly, however, that isn't so "miserly" I guess. So the recipe just says to butter your pan.

Added: I shamelessly ate three of these deliciousnesses for breakfast=))


  1. Mary said...:

    Those look really good.

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