Homemade cinnamon rolls have become a Christmas morning tradition at our house. The no-knead dough recipe, found here, make 5 or 6 pans of rolls. Sometimes one gets stashed in the freezer as a treat before ski school on a January morning. The rest are shared with neighbors and friends.
Cinnamon Rolls with Cream Cheese Frosting
4 cups milk (2% or whole)
1 cup vegetable oil
1 cup sugar
2 packets active dry yeast
8 cups + 1 cup all-purpose flour
1 heaping teaspoon baking powder
1 scant teaspoon baking soda
1 Tablespoon salt
1 cup melted butter
1 cup brown sugar
2 Tablespoons cinnamon
Cream Cheese Frosting
1/2 cup butter, softened
8 oz cream cheese, softened
1 teaspoon vanilla
3 cups powdered sugar
3 Tablespoobns milk
Scald the milk, vegetable oil, and sugar. Scalding requires heating milk until it is almost boiling. You will see small bubbles begin to form, but it should not boil. Remove mixture from heat and allow it to cool until it’s warm, but not hot. Yeast needs a warm temperature to work (105 – 110), but if it will be killed at a temperature too high. I let mine sit for about 45 minutes. Add yeast and let it sit with milk mixture for a minute before adding 8 cups of flour. Stir flour mixture, cover, and let it rest for an hour. After resting, add baking powder, baking soda, salt, and remaining cup of flour. Dough is now ready, but can also be put aside in the refrigerator until ready to bake.
Split the dough into two halves. Shape one half into a rough rectangle and roll it out. Melt 1/2 cup of butter, combine with 1 cup of brown sugar and 2Tbs of cinnamon. Spread cinnamon sugar mixture over dough and roll the dough. Cut the rolls between 1 inch and 1 1/2 inch thick. Place rolls into greased pans and allow to rise for 20 to 30 minutes. Bake at 375 for 15 – 18 minutes.
Meanwhile, combine butter and cream cheese and mix at medium speed. Add vanilla and combine. Slowly add powdered sugar. If desired, up to 3 tablespoons of milk to desired consistency.
Add frosting while the cinnamon rolls are still warm. Share with friends and neighbors.
Recipe adapted from the pioneer woman