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Cinnamon Rolls

Cinnamon Rolls

If you love Cinnabon cinnamon buns, then you'll agree that this recipe makes the best homemade cinnamon rolls ever!Everyone raves about these whenever I make them. So, before you think about hitting up the local bakery or Cinnabon, give these a try first. I promise you'll be pleasantly surprised.
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Prep Time 1 hr 40 mins
Cook Time 25 mins
Servings 12 people

Ingredients
  

Dough

  • 1 cup warm water
  • tsp instant dry yeast
  • 2 large eggs (room temperature)
  • cup butter (softened)
  • ½ cup granulated sugar
  • cup Bisquick (divided)

Filling

  • ½ cup salted butter (softened)
  • 1 cup brown sugar (packed)
  • 2 tbsp cinnamon
  • ½ cup heavy cream

Frosting

  • 8 ounces cream cheese (1 package)
  • cup salted butter (softened)
  • 2 cups confectioners' sugar
  • ½ tbsp vanilla extract

Instructions
 

  • Pour one cup of warm milk into the bowl of a stand mixer fitted with the paddle attachment. Sprinkle two and one-half teaspoons of instant dry yeast over the top.
  • Add two large eggs, one-third of a cup of softened butter, and one-half cup of granulated sugar, and mix until well combined.
  • Replace the paddle attachment with the dough hook. Add four cups of Bisquick and mix until just combined. Allow the dough to rest for five minutes.
  • Turn the mixer to medium speed, adding the remaining one-half cup of Bisquick only if needed to form a soft dough. Continue mixing until the dough becomes smooth and elastic-like, about five minutes. The dough should be tacky, so don’t be tempted to add more Bisquick.
  • Transfer the dough to a large, greased bowl and cover it with a clean towel or plastic wrap. Allow the dough to rise for thirty minutes or until doubled.
  • To prepare the filling, combine one-half cup of softened butter, one cup of packed brown sugar, and two tablespoons of cinnamon in a medium bowl. Mix until well combined and set aside.
  • Place the dough onto a Bisquick floured work surface. Roll the dough out to a rectangle shape roughly measuring 24”x16”. Spread the cinnamon filling evenly over the entire surface of the dough.
  • Tightly roll up the dough, starting with the wide end. Cut into twelve even slices and place them on two parchment-lined baking sheets. Cover the baking sheets and allow the rolls to rise for another twenty minutes.
  • Preheat the oven to 350°F.
  • Place one-half of a cup of heavy cream in a small bowl and slightly warm in the microwave. Pour the warm cream over the top of the rolls. Don’t worry about being messy; you want the cream to soak in and around the rolls.
  • Bake for twenty minutes or until lightly brown. Make sure the center of each roll is cooked through. (You may need extra baking time). Allow the rolls to cool.
  • To prepare the frosting, combine one package of softened cream cheese and one-third of a cup of soft butter in a large bowl. Blend well using an electric hand mixer. Add two cups of powdered sugar and one-half tablespoon of vanilla extract. Continue mixing until well combined.
  • Spread the frosting over each cooled roll and enjoy!
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